Roasted Cauliflower and Chicken Burrito Bowl

Name: Kids Summer Craft Club
Start: 2026-07-15T08:00:00-04:00
End: 2026-09-02T09:00:00-04:00
Location: Village Project

Serves 5

Meat Meal

A hearty roasted cauliflower and chicken burrito bowl packed with bold spices, fresh toppings, and wholesome flavor in every bite.

5 Chicken Breast

1 Head Chopped Cauliflower

1/2 Pint Halved Cherry/Grape Tomatoes

1 Can Drained Black Beans

1 1/2 Cups Corn

1/2 Chopped Onions

1/4 Cups Chopped Cilantro

2 Juiced Lime

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon Taco Seasoning

1/2 Cup of Water

5 Servings of Rice

Start preparing rice to packaging instructions
Preheat oven to 350F
Season chicken with salt and pepper.
Bake chicken in oven until cooked through. Check every 10 minutes. Allow to cool and then slice. Set aside.
Cauliflower: Heat the oven to 400 degrees.
Toss the cauliflower florets (or chunks) with the olive oil and half of the taco seasoning. Sprinkle with salt and pepper.
Roast for 20-25 minutes, tossing halfway through to prevent burning.
Combine the black beans, water, and remaining taco seasoning in a small saucepan. Bring to a low simmer.
Mash the black beans with the back of a spoon until the mixture starts to get creamy. It should continue to thicken as it stays over medium-low heat.
Toss the tomatoes, onion, lime juice, and cilantro together to make a pico de gallo. Season with salt.
Build a big bowl with rice, beans, corn, pico de gallo, and a lime wedge. Top the bowl with your roasted cauliflower and add sliced chicken. Add extra veggie to your liking! Corn is a good option.