Roasted Potato & Cauli Burrito Bowls - HAPPY VEG

Ingredients

• 528ml Mexican Pinto Beans
• 2/3 C Monterey Jack with Jalapeno, shredded
• 1 C Dry Brown Rice, rinsed
• 3 Tbsp. EVOO
• 1 Tsp. Red Pepper Flakes
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Bell Pepper (not green), diced
• 2 Jalapenos, diced (remove some pith / seeds)
• 2/3 C Fresh Cilantro, chopped
• 1 Lime
• Himalayan Salt & Cracked Pepper
• 1 Large Russet, chopped into roughly 1/2" cubes
• 2 1/2 - 3 C Cauliflower Florets, chopped to similar size as potatoes
• EVOO
• 2 Tsp. Tex-Mex Seasoning
• Himalayan Salt, Cracked Pep, Pepper Flakes
• Sour Cream, Fresh Cilantro, Green Salsa, Red Salsa, Hot Sauce