Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch
These Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch are filled with brown rice, bell peppers, onion & beans. A healthy & tasty vegan dinner!
Ingredients
FOR THE CAULIFLOWER
- 1 tbsp olive oil
- 2 cups cauliflower roughly chopped
- 1/2 red bell pepper chopped
- 1/2 red onion chopped
- 2 tbsp taco seasoning
FOR THE BROWN RICE
- 1 tbsp olive oil
- 1/2 red bell pepper chopped
- 1/2 red onion chopped
- 1 jalapeño chopped
- 2 cups brown rice cooked
- 1 cup frozen corn
- 1 15-ounce can black beans
- 1 4-ounce can green chilis
- 2 tbsp taco seasoning
- 1/4 cup salsa*
FOR THE CILANTRO RANCH
- 1/2 cup vegan mayo
- 1 tbsp apple cider vinegar plus more to taste
- 1/2 bunch cilantro
- 4 cloves garlic peeled
- 5 basil leaves
- salt & pepper to taste
- water as needed
- FOR THE SALAD
- 5 cups leafy greens
- 1 avocado chopped
- cilantro, lime wedges for topping
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the cauliflower ingredients to the baking sheet and toss to coat evenly. Bake in the oven for 30 minutes, tossing halfway.
- While the cauliflower is cooking, prepare the rice mixture.
- Heat olive oil in a pan over medium heat. Add bell pepper, onion and jalapeño to the pan and sauté for 5 minutes. Add the remaining rice ingredients and toss to combine. Turn heat to low and stir occasionally until you are ready to eat.
- To prepare the cilantro ranch add all of the ingredients (except the water) to a food processor. Taste and adjust salt, pepper and vinegar to taste. Thin with water until desired consistency is reached.
- To assemble, layer greens, rice mixture and cauliflower in each bowl.** Top with avocado and cilantro. Drizzle with cilantro ranch and serve with lime wedges!
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