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Preheat oven to 400°. Place cauliflower, bell pepper and onion into a roasting pan or oven-safe skillet and toss with 2 tablespoons of oil to coat. Place into the oven and bake for 15 minutes.
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While veggies roast, whisk all barbecue sauce ingredients together in a medium bowl. The mixture will be very thick. Thin with a few extra tablespoons of water if needed, but try to keep it to a minimum. Taste test and adjust as needed. After veggies have baked for 15 minutes, remove from oven and toss with barbecue sauce. Return to oven and roast 5-10 minutes more, until tender.
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While veggies roast, prepare refried beans by coating a large skillet with 1 tablespoon of oil. Place over medium heat. Add onion and sauté until soft and translucent, 5 minutes. Add garlic and sauté until very fragrant, 1 minute more. Add beans and cumin to skillet. Mash about half of the beans with a potato masher or fork, and flip a few times to mix everything up. Thin with a few tablespoons of water if needed and cook 1-2 minutes, just until heated throughout. Remove from heat and season with salt and pepper to taste.
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Divide rice into bowls and top with veggies, refried beans and avocado slices. Sprinkle with cilantro, scallions and hot sauce, if desired. Serve.