Roasted Broccoli Burrito Bowls
Roasted Broccoli Burrito Bowls is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Fork Knife Swoon
cooked brown rice
Preheat the oven to 400* F. Line a rimmed sheet pan with parchment paper. Set aside.Toss the chopped broccoli florets with the olive oil, just enough to coat. Season generously with salt and pepper.
Bake for 8-12 minutes, until the broccoli is fork tender and just beginning to brown. Best served immediately.Warm the rice and beans. Season the beans with salt and pepper, to taste (canned beans vary greatly in saltiness).Divide the rice and beans between two large bowls. Top with the roasted broccoli, greens, sunflower seeds, and the rest of your favorite burrito bowl toppings. Season with salt and pepper, if needed.
Wine Pairing :
- pinot noir
- sparkling rose
Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too.