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

1. 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.
2. 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.
3. 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.
4. Combine all of the chipotle sauce ingredients in a bowl and stir to combine.
5. To assemble, add rice to each bowl and top with beans, cauliflower, chipotle sauce and any other toppings you would like to use.