Roasted Cauliflower Vegan Bowl


Double the recipe! The following only serves about 3 small servings and produces a ton of dishes.

FOR THE CAULIFLOWER

  • 1 head cauliflower cut in florets
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/4 tsp salt & pepper

FOR THE RICE

  • 1 cup white rice
  • 2 cups broth (Either vegetable or if you don’t care about it being Vegan, chicken broth is good)
  • 2 tbsp cilantro chopped
  • 1/2 lime juiced

FOR THE BEANS

  • 1 15-ounce can black beans drained and rinsed
  • 1/2 cup water
  • 1/2 tbsp taco seasoning

FOR THE CHIPOTLE SAUCE

  • 1 cup plain vegan yogurt or vegan mayo (about 2 yogurts from the store)
  • 1-2 chipotle peppers in adobo diced, to taste
  • 1 tsp adobo sauce from the chipotle can (found in the mexican aisle)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 lime juiced
  • salt to taste

FOR SERVING

  • 1 avocado sliced
  • lime wedges
  • cilantro

INSTRUCTIONS

  • Preheat oven to 425 degrees. Add all the cauliflower ingredients to a baking sheet and mix. Place in the oven and bake for 25 minutes. Flip halfway.
  • Add the rice and broth to a pot. Bring to a boil, then lower heat and simmer until all of the liquid has been absorbed. Before serving, add the cilantro and lime juice to the rice and fluff with a fork.
  • Add all of the bean ingredients to a pot. Bring to a boil, then lower the heat. Let some of the water evaporate, then use the back of spoon to slightly mash the beans. Leave on low heat until ready to serve.
  • Combine all of the chipotle sauce ingredients in a bowl and stir to combine.
  • To assemble, add rice to each bowl and top with beans, cauliflower, chipotle sauce and any other toppings you would like to use.

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