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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 345 kcal

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