Easy Cauliflower Rice Burrito Bowls

thekitchn.com

allebull

1 (15-ounce) can black beans, drained and rinsed

1 cup frozen corn kernels

2 tablespoons water

½ teaspoon chili powder

½ teaspoon ground cumin

¾ teaspoon kosher salt, divided

1 tablespoon olive oil

1 medium head cauliflower (about 1 ½ pounds), riced (or one 16-ounce bag riced cauliflower)

⅓ cup chopped fresh cilantro, divided

¼ cup freshly squeezed lime juice (from 2 to 3 medium limes)

1 cup diced or shredded cooked chicken (optional), warmed if desired

1 cup pico de gallo or salsa

1 medium avocado, peeled, pitted, and sliced

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