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Roasted Cauliflower Taco Bowls

URL: https://www.budgetbytes.com/roasted-cauliflower-taco-bowls/

Ingredients

Cilantro Lime Ranch

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 lime lime
  • ¼ tsp garlic powder
  • 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
  • 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

  1. 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.
  2. Preheat the oven to 400°F. Cut the cauliflower into florets and toss with olive oil and taco seasoning ingredients until coated.
  3. Spread the seasoned cauliflower on a lined baking sheet and roast for 20-30 minutes until browned and crispy.
  4. Cook the rice by boiling it with water, then simmering for 15 minutes and letting it rest covered for another 5 minutes.
  5. Heat the black beans in a pot until warmed through.
  6. In a skillet, heat oil and cook the frozen corn until browned and blistered.
  7. Prepare fresh ingredients by slicing tomatoes, chopping cilantro, and slicing green onions.
  8. 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

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