Roasted Cauliflower Vegan Bowl
Double the recipe! The following only serves about 3 small servings and produces a ton of dishes.
Ingredients
- 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
- 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.