Step 1

If making rice or quinoa, cook it according to directions first.

Step 2

Toss Cauliflower with olive oil, salt and spices in a large bowl, and place in a single layer, on parchement-lined sheet pans ( you may need two. Cut the bell pepper in half and place on the same sheet pan open side down. Roast 12 minutes, turn cauliflower over, rotating racks  ( top rack will cook faster) and  cook another 12-15 minutes, until nice and golden, and fork-tender.

Step 3

Make the Chimichurri Sauce, optional Mexican slaw and optional pickled onions

Step 4

Warm up the black beans in a small pot on the stove, adding water, spices, salt and oil.

Step 5

Layer rice and beans, top with roasted cauliflower. Drizzle with a little chimichurri sauce and garnish with the slaw, avocado, pickled onions, sprouts and cilantro.