Roasted Cauliflower Taco Bowls
Ingredients
Cilantro Lime Ranch
-
¼
cup
mayonnaise
-
¼
cup
sour cream
-
1
lime
lime
-
¼
tsp
garlic powder
-
⅛
tsp
onion powder
-
1
Tbsp
finely chopped cilantro
-
1
green onion
chopped green onion
-
¼
tsp
salt
Taco Roasted Cauliflower
-
1
head
cauliflower
-
2
Tbsp
olive oil
-
½
Tbsp
chili powder
-
½
tsp
smoked paprika
-
½
tsp
ground cumin
-
⅛
tsp
cayenne pepper
-
¼
tsp
dried oregano
-
¼
tsp
salt
-
to taste
freshly cracked pepper
Bowl Ingredients
-
1
cup
long grain white rice
-
1.5
cups
water
-
1
15 oz. can
black beans
-
1
cup
frozen corn
-
1
Tbsp
cooking oil
-
1
pint
grape tomatoes
-
to taste
fresh cilantro and sliced green onion for garnish
Instructions
- Prepare the cilantro lime ranch by combining mayonnaise, sour cream, lime juice, lime zest, garlic powder, onion powder, chopped cilantro, chopped green onion, and salt. Refrigerate until ready to use.
- Preheat the oven to 400°F. Cut the cauliflower into florets and toss with olive oil and taco seasoning ingredients until coated.
- Spread the seasoned cauliflower on a lined baking sheet and roast for 20-30 minutes until browned and crispy.
- Cook the rice by boiling it with water, then simmering for 15 minutes and letting it rest covered for another 5 minutes.
- Heat the black beans in a pot until warmed through.
- In a skillet, heat oil and cook the frozen corn until browned and blistered.
- Prepare fresh ingredients by slicing tomatoes, chopping cilantro, and slicing green onions.
- Assemble the bowls by dividing the roasted cauliflower, rice, black beans, corn, and tomatoes among bowls. Garnish with cilantro and green onion, and drizzle with cilantro lime ranch before serving.
Nutrition Facts (estimated)
Servings
4
Calories
515
Total fat
22.1g
Total carbohydrates
68.85g
Total protein
13.68g
Sodium
647.78mg
Cholesterol
0mg
You might also like