This brightly hued brown rice bowl ticks all of the healthy school week dinner boxes whether it is meatless Monday or taco Tuesday. Mildly flavored turmeric brings a sunny hue to the roasted cauliflower at the center of these customizable rice bowls.  Cumin and cinnamon bring a little Latin flavor to the party without pumping up the heat factor for younger palates, while the addition of black beans and a handful of creative garnishes allow adults to bring added texture and spice to an otherwise mild dish.

Weeknight Cauliflower Brown Rice Bowls

Feel free to adjust these garnishes according to your personal tastes.  Toss on a little Queso Fresco or use up your bounty of garden tomatoes to round out this week-night meal.

For the Cauliflower and Peppers:

  • 1 Head of cauliflower cut into large florets
  • 1 Poblano pepper, seeds removed and cut into 1” chunks
  • 2 Tablespoons olive oil
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon or pumpkin pie spice
  • Salt and Pepper
  • For the Rice:
  • 1 Cup brown rice
  • 1 ½ Cups water 
  • ½ Cup orange juice
  • 2 teaspoons olive oil
  • ½ teaspoon salt

For the Toppings:

  • ½ Red onion minced tossed with 3 Tablespoons fresh lime juice
  • 1 Can black beans, drained and rinsed
  • 1 Avocado, sliced
  • Shredded red cabbage
  • Sliced radishes
  • Orange segments
  • Pepitas
  • Sliced scallion
  • Sour cream 
  • Chipotle salsa

Preheat the oven to 375 degrees.  Place the cauliflower and poblano peppers on a parchment lined baking sheet and drizzle with the olive oil.  Season with the cumin, turmeric, cinnamon, salt and pepper.  Place the sheet pan in the oven.  

After putting the cauliflower in the oven bring the rice, water, orange juice, oil and salt to a boil in a medium sauce pan.  Cover the pan, reduce heat to low and allow the rice to simmer for 45 minutes.  The cauliflower and rice will be done at the same time.

Divide the hot rice among four bowls.  Top with the roasted cauliflower and poblanos before garnishing with red onion, black beans, avocado, cabbage, radish, orange, pepita and scallions.  Serve with sour cream and chipotle salsa.

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