Description
Crispy roasted cauliflower meets vibrant Tex-Mex flavors in a customizable, plant-based taco bowl. Tossed with taco spices, lime, and black beans, it’s topped with zesty cilantro lime ranch and juicy tomatoes for a satisfying, color-packed meal.
Ingredients
1 head cauliflower, cut into florets
1 cup uncooked rice (white or brown)
1 can black beans, drained/rinsed
1 cup frozen corn kernels
1 cup grape tomatoes, halved
Taco season: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, ½ tsp garlic powder, ½ tsp salt
Cilantro lime ranch: 1 cup Greek yogurt or vegan yogurt, 2 tbsp fresh lime juice, 2 tbsp chopped cilantro, 1 green onion (finely sliced), 1 tsp honey or maple syrup, pinch of salt
Instructions
Preheat oven to 425°F (220°C)
Toss cauliflower with 1 tbsp oil and taco seasoning. Roast 25-30 minutes until golden/crisp
Cook rice as per package instructions
In a blender, combine ranch ingredients; blend until smooth
Assemble bowls: Layer rice, black beans, cauliflower, corn, and tomatoes. Drizzle with ranch and serve
Notes
Freeze individual portions for meal prep
Use corn tortilla shreds or shredded cabbage for extra crunch
Add avocado or cilantro for garnish
Vegan option: Substitute yogurt with cashew or oat mylk yogurt
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Roasting
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg