Go Back
–+ servings

Roasted Cauliflower Taco Bowl

Print Recipe Pin Recipe
Servings: 6
Course: Main Course
Cuisine: American, Mexican
Calories: 397
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup Quinoa
  • 2 ½ cups Tomato juice or vegetable broth divided: 2 cups and ½ cup
  • 1 large Cauliflower
  • 2 tbsp Olive oil light
  • 2 tbsp Corn starch
  • 2 tbsp Taco seasoning
  • 4 cups Arugula
  • 1 ½ cup Tomatoes diced
  • 15 ounce Black beans organic, drained and rinsed
Avocado dressing
  • 1 Avocado
  • 1 Lime juiced
  • ½ cup Coconut milk
  • ½ teas Onion powder
  • ½ teas Cumin
  • ½ teas Salt

Method
 

  1. Preheat the over to low broil.
Quinoa
  1. Rinse the quinoa is a mesh sieve and drain. Place quinoa into a saucepan, heat on medium until fragrant (nutty scent). Add 2 cups of tomato juice or broth, cover and simmer until liquid is absorbed (approximately 15 minutes). Turn off the heat, fluff with a fork and cover to keep warm.
Roasted cauliflower
  1. While the quinoa is cooking, prep the cauliflower. Cut the head into bite sized pieces, rinse and drain in a colander, but do not allow the pieces to dry. Place the pieces into a large bowl that has enough space for mixing.
  2. In a small bowl or container, combine 2 tablespoons of taco seasoning and 2 tablespoons of cornstarch. Sprinkle the combination over the wet cauliflower, shaking the bowl to toss the pieces. Use a large spoon to stir and completely coat each piece of cauliflower.
  3. Pour 2 tablespoons of olive oil into the bottom of a 9 x 13" baking dish, or on a rimmed baking sheet. Spread the coated cauliflower pieces onto the baking dish and place into the oven.
  4. Broil 7 minutes, turn over the pieces and return to the oven for another 7 minutes. Broil longer if the pieces are not browned.
Black beans
  1. In a small saucepan, add ½ cup tomato juice and a drained and rinsed can of black beans.
  2. Heat to a low boil, then turn down and simmer until the remainder of the meal is ready to serve
Avocado dressing
  1. Place avocado chunks, lime juice, coconut milk, onion powder, cumin and salt into a blender and puree until smooth.
  2. Set aside.
Assemble the taco bowl
  1. Place 1 cup of argula into the bottom of 6 bowls.
  2. Top with ½ cup quinoa, ¼ cup black beans, ¼ cup diced tomatoes, ¾ cup of cauliflower and top with a dollop of avocado dressing.

Nutrition

Calories: 397kcalCarbohydrates: 53gProtein: 15gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 316mgPotassium: 1187mgFiber: 15gSugar: 5gVitamin A: 770IUVitamin C: 82mgCalcium: 102mgIron: 5mg

Notes

Tip - Make a bulk batch of Taco Seasoning to keep in your pantry for this and other Mexican flavored meals.
Recipe courtesy of spacebetweenblog.com
Tried this recipe?Let us know how it was!