Roasted Cauliflower & Black Bean Burrito Bowl with Cilantro Lime Rice

Directions

1. Rinse the rice under cold water, then drain and transfer it to a small saucepan. Add the broth, bring to a boil, then cover and reduce the heat to low to simmer until absorbed, about 15–18 minutes; keep warm for 5 minutes off the heat.
2. Trim the cauliflower into bite-sized florets, then spread on a sheet pan with half of the spice mix and a light coating of oil. Roast at 425°F for about 20 minutes, flipping once halfway through.
3. Dice the onion and warm a large skillet over medium heat. Add a thin layer of oil, then cook the onion until it softens, 3–4 minutes.
4. Rinse and drain the black beans. Add them to the skillet along with the corn and the remaining seasoning; cook, stirring often, until the corn is tender, 3–4 minutes. Remove from heat.
5. Dice the tomato.
6. Halve the avocado, pit it, and slice it thinly while still in the skin; scoop the slices out with a spoon.
7. Strip the cilantro from the stems, mince the leaves, and stir half into the hot rice.
8. When the rice finishes, squeeze half a lime over it and fold to combine; cut the remaining lime into wedges for serving.