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Chipotle Cauliflower Vegan Taco Bowl
I guarantee that it will be love at first bite, as soon as you dig into these healthy plant based bowls! Vegan Taco Bowls are easy to whip up in just 30 minutes and great for lunch, dinner or meal prep!
Course
Main Course
Cuisine
Mexican
Prep Time
30
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
bowls
Calories
564
kcal
Author
Whitney Bond
Ingredients
4
cups
cauliflower florets
2
tablespoon
olive oil
1
teaspoon
chipotle pepper powder
½
teaspoon
ground cumin
½
teaspoon
salt
2
cups
cooked quinoa
½
cup
tomato
diced
¼
cup
jalapenos
sliced
½
avocado
thinly sliced
¼
cup
fresh cilantro
¼
cup
creamy chipotle sauce
Instructions
Preheat the oven to 450°F.
In a large bowl, toss the cauliflower with the olive oil, chipotle powder, cumin and salt.
Spread the cauliflower out in an even layer on a foil-lined baking sheet.
Place in the oven and roast for 20-25 minutes.
Remove from the oven.
Divide the cooked quinoa between two bowls.
Top with the roasted cauliflower, diced tomatoes, sliced jalapenos and avocado.
Garnish with the fresh cilantro and serve the creamy chipotle sauce on the side or drizzle it over the bowls.
Notes
Low Carb:
replace the quinoa with shredded lettuce to make a low carb taco bowl.
Quinoa
can be substituted with brown rice or white rice, if you'd like.
Nutrition
Calories:
564
kcal
|
Carbohydrates:
60
g
|
Protein:
15
g
|
Fat:
33
g
|
Saturated Fat:
5
g
|
Sodium:
905
mg
|
Potassium:
1337
mg
|
Fiber:
15
g
|
Sugar:
8
g
|
Vitamin A:
1061
mg
|
Vitamin C:
122
mg
|
Calcium:
84
mg
|
Iron:
5
mg
Made this recipe & loved it?
Mention
@BowlsAreTheNewPlates
or tag
#BowlsNotPlates
on Instagram!