Smoky Cauliflower Chimichurri Bowls
Ingredients
The cauliflower
-
1
head
cauliflower, cut into small florets
-
1
piece
red bell pepper, cut in half
-
3
tablespoons
olive oil
-
1
teaspoon
salt
-
2
teaspoons
coriander
-
1
teaspoon
cumin
-
1
teaspoon
smoked paprika
-
1
teaspoon
chili powder
-
½
teaspoon
ground chipotle (optional)
-
½
teaspoon
garlic powder
The beans
-
1
14-ounce can
black beans, rinsed and drained
-
¼
cup
water
-
½
teaspoon
salt
-
½
teaspoon
cumin
-
½
teaspoon
chili powder
-
½
teaspoon
smoked paprika
-
drizzle
olive oil
The extras
-
2
cups
cooked rice (optional, or sub quinoa or black rice)
-
1
serving
Mexican slaw (or sub shredded cabbage or radishes)
-
1
serving
Chimichurri sauce
-
1
serving
sliced avocado
-
1
serving
pickled red onions
-
1
serving
cilantro
-
1
serving
sprouts
Instructions
- Preheat the oven to 425°F.
- If making rice or quinoa, cook it according to package directions.
- Toss the cauliflower with olive oil, salt, and spices in a large bowl, then spread it in a single layer on parchment-lined sheet pans.
- Cut the bell pepper in half and place it on the same sheet pan, cut side down.
- Roast for 12 minutes, then turn the cauliflower and rotate the pans, roasting for another 12-15 minutes until golden and fork-tender.
- Prepare the chimichurri sauce, Mexican slaw, and pickled onions while the cauliflower is roasting.
- In a small pot, warm the black beans with water, spices, salt, and olive oil.
- Assemble the bowls by layering rice and beans, topping with roasted cauliflower, chimichurri sauce, slaw, avocado, pickled onions, sprouts, and cilantro.
Nutrition Facts (estimated)
Servings
3-4
Calories
535
Total fat
27.9g
Total carbohydrates
62.6g
Total protein
14.2g
Sodium
978.9mg
Cholesterol
0mg
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