1tablespoontoasted sesame oilplus additional for serving, substitute with oil of choice
salt and pepper
1cupcooked black beansdried or canned both work, drain/rinse canned beans
1teaspooneach chili powdercumin, and smoked paprika
½large limezest and juice (reserve other half for serving)
Optional for serving: cooked brown riceprepare dry rice ahead of time or use frozen, sliced jalapeño, diced avocado, dried cherries, sunflower seeds, drizzle of sesame oil, lime wedges
Preheat oven to 425ºF and prepare baking sheet for the oven. Toss cauliflower florets with oil, salt and pepper in a large bowl and spread on baking sheet. Place on center rack of oven and roast until browned and tender, about 20-25 minutes.
In the meantime, prepare the beans/walnuts. In a mixing bowl (you can use same one used for the cauliflower) combine beans, walnuts, spices and lime and set aside. (You can heat up beans over the stove or in the microwave if desired but I ate them at room temperature)
Once cauliflower is ready, assemble the bowls. Divide brown rice between bowls and top with bean/walnut mixture and roasted cauliflower. Add jalapeño, avocado, dried cherries, and sunflower seeds if desired, drizzle with sesame oil, and serve with lime wedges. Enjoy!
This recipe originally appeared on GratefulGrazer.com.