Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch
Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch
These Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch are filled with quinoa, bell peppers, onion & beans. A healthy & tasty vegan dinner!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 bowls
Calories 597kcal
Ingredients
FOR THE CAULIFLOWER
- 1 tablespoon olive oil
- 2 cups cauliflower roughly chopped
- ½ red bell pepper chopped
- ½ red onion chopped
- 2 tablespoon taco seasoning
FOR THE QUINOA (or rice)
- 1 tablespoon olive oil
- ½ red bell pepper chopped
- ½ red onion chopped
- 1 jalapeño chopped
- 2 cups QUINOA (or brown rice) cooked
- 1 15-ounce can black beans drained and rinsed
- 1 4-ounce can green chilis
- 2 tablespoon taco seasoning
- ¼ cup salsa*
FOR THE CILANTRO RANCH
- ½ cup vegan mayo
- 1 tablespoon apple cider vinegar plus more to taste
- ½ bunch cilantro
- 4 cloves garlic peeled
- 5 basil leaves
- salt & pepper to taste
- water as needed
FOR THE SALAD
- 5 cups leafy greens
- 1 avocado chopped
- cilantro, lime wedges for topping
Instructions
-
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
-
Add all of the cauliflower ingredients to the baking sheet and toss to coat evenly. Bake in the oven for 30 minutes, tossing halfway.
-
While the cauliflower is cooking, prepare the quinoa/rice mixture.
-
Heat olive oil in a pan over medium heat. Add bell pepper, onion and jalapeño to the pan and sauté for 5 minutes. Add the remaining rice ingredients and toss to combine. Turn heat to low and stir occasionally until you are ready to eat.
-
To prepare the cilantro ranch add all of the ingredients (except the water) to a food processor. Taste and adjust salt, pepper and vinegar to taste. Thin with water until desired consistency is reached.
- To assemble, layer greens, rice mixture and cauliflower in each bowl.** Top with avocado and cilantro. Drizzle with cilantro ranch and serve with lime wedges!
