Yields: 3 meal prep servings Prep time: 20 minutes Cook time: 20 minutes Total time: 40 minutes
Ingredients
- For the Chipotle-Lime Sauce & Cauliflower:
- 3 tablespoons fresh lime juice (from 1-2 limes)
- ¾ to 1 ½ tablespoons chopped chipotles in adobo sauce (adjust to desired spice level)
- 2 ¼ teaspoons honey (or agave nectar)
- 1 large clove garlic, peeled
- ⅜ teaspoon salt
- Approx. 1.1 lbs (500g) cauliflower, cut into bite-size florets (about 4-5 cups)
- ¾ small red onion, halved and thinly sliced
- For Assembling the Bowls:
- 1 ½ cups cooked quinoa, cooled
- ¾ cup no-salt-added canned black beans, rinsed and drained
- 6 tablespoons (approx. 1.5 oz / 45g) crumbled queso fresco (or feta cheese)
- ¾ cup shredded red cabbage
- ¾ medium avocado, sliced or diced just before serving
- Optional Garnishes:
- 3 lime wedges
- ¼ cup chopped fresh cilantro
- 3 tablespoons toasted pepitas (pumpkin seeds)
Instructions
- Preheat Oven & Prepare Pan: Preheat oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup.
- Make the Sauce: In a blender or food processor, combine the fresh lime juice, chopped chipotles in adobo (start with the lower amount if sensitive to heat), honey, garlic clove, and salt. Blend until the mixture is mostly smooth.
- Roast Cauliflower & Onion: Place the cauliflower florets in a large bowl. Pour the blended chipotle-lime sauce over the cauliflower and toss thoroughly until every piece is well coated. Spread the coated cauliflower in a single layer on the prepared baking sheet. Scatter the thinly sliced red onion evenly over the cauliflower.
- Roast: Place the baking sheet in the preheated oven. Roast for 18-20 minutes, stirring once about halfway through, until the cauliflower is tender and nicely browned or caramelized at the edges. Remove from oven and let cool slightly on the pan.
- Assemble Meal Prep Containers: Divide the cooled cooked quinoa evenly among 3 lidded containers suitable for reheating (½ cup quinoa per container). Top the quinoa in each container with one-third of the roasted cauliflower and onion mixture. Add ¼ cup of rinsed black beans and 2 tablespoons of crumbled queso fresco to each container. If desired, add some optional chopped cilantro now. Seal the containers tightly.
- Store: Refrigerate the assembled containers for up to 3-4 days. Keep the shredded cabbage, avocado, lime wedges, pepitas, and remaining cilantro separate until ready to serve.
- Reheat and Serve: When ready to eat one serving, remove the lid or vent it according to container instructions. Microwave on High for approximately 2-2½ minutes, or until heated through and steaming.
- Add Fresh Toppings: Carefully remove the container from the microwave. Top the heated mixture with ¼ cup shredded red cabbage and ¼ of a sliced or diced avocado. Sprinkle with optional toasted pepitas and fresh cilantro. Serve immediately with a lime wedge for squeezing over, if desired.
Recipe Notes:
- Chipotle Heat: Chipotles in adobo can vary in spiciness. Start with less and add more to the sauce before blending if you prefer more heat. Remember you can often add hot sauce later, but can’t take away heat easily.
- Meal Prep Efficiency: Use pre-cut cauliflower florets and microwaveable quinoa pouches to save time. Cook quinoa according to package directions and let cool before assembling bowls.
- Cheese Substitute: Feta cheese can be substituted for queso fresco if preferred. For a vegan option, omit cheese or use a vegan alternative.
- Avocado: Add avocado just before serving to prevent browning.
Nutritional Information (Per Serving – 1 Bowl)
(Estimates based on standard nutritional databases using queso fresco, excluding optional garnishes like pepitas or cilantro. Actual values may vary based on specific brands and precise measurements.)
- Calories: Approx. 352 kcal
- Total Fat: Approx. 10.3 g
- Saturated Fat: Approx. 3.5 g (Estimate)
- Total Carbohydrates: Approx. 49.3 g
- Dietary Fiber: Approx. 11 g (Estimate)
- Total Sugars: Approx. 7 g (Estimate)
- Protein: Approx. 13.3 g
- Sodium: Approx. 400 mg (Estimate)
