Savor the essence of smoky, zesty flavors with these meal-prep friendly Chipotle-Lime Cauliflower Taco Bowls. Inspired by Carolyn Malcoun’s popular recipe, this dish transforms roasted cauliflower into a delightful meal. Opt for precut cauliflower and microwaveable quinoa pouches for quicker preparation.
Ingredients
- ¼ cup lime juice from about 2 limes
- 1-2 tablespoons chopped chipotles in adobo sauce see Tip
- 1 tablespoon honey
- 2 cloves garlic
- ½ teaspoon salt
- 1 small head cauliflower cut into bite-size pieces
- 1 small red onion halved and thinly sliced
- 2 cups cooked quinoa cooled (see Associated Recipes)
- 1 cup no-salt-added canned black beans rinsed
- ½ cup crumbled queso fresco
- 1 cup shredded red cabbage
- 1 medium avocado
- 1 lime cut into 4 wedges (Optional)
Instructions
- Preheat the oven to 450°F and line a large rimmed baking sheet with foil.
- In a blender, combine lime juice, chipotles (to taste), honey, garlic, and salt. Blend until mostly smooth. Toss cauliflower in a large bowl with the sauce, ensuring it's well coated. Spread the cauliflower on the prepared baking sheet and top with sliced onion. Roast for 18-20 minutes, stirring once, until the cauliflower is tender and browned. Let it cool.
- Divide quinoa among 4 lidded containers (½ cup each). Add an equal portion of the cauliflower mixture, ¼ cup black beans, and 2 tablespoons of queso fresco to each. Seal the containers and refrigerate for up to 4 days.
- To reheat one serving, vent the lid and microwave on High until steaming (about 2½-3 minutes). Top with ¼ cup cabbage and ¼ sliced avocado. Serve with a lime wedge, if desired.
Notes
Tips
- Chipotles in adobo sauce are usually found near other Mexican ingredients in supermarkets. After opening, refrigerate for up to 2 weeks or freeze for up to 6 months.
Make-Ahead
- Prepare up to Step 3 and refrigerate for up to 4 days. Add cabbage, avocado, and lime juice just before serving.
Nutrition Facts (Per Serving)
- Calories: 345
- Fat: 13g
- Carbohydrates: 47g
- Protein: 13g
