Chipotle-Lime Cauliflower Taco Bowls
Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil.Advertisement
Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl; add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion over the cauliflower. Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes; set aside to cool.
Divide quinoa among 4 single-serving lidded containers (1/2 cup each). Top each with one-fourth of the cauliflower mixture, 1/4 cup black beans and 2 tablespoons cheese. Seal the containers and refrigerate for up to 4 days.
To reheat 1 container, vent the lid and microwave on High until steaming, 2 1/2 to 3 minutes. Top with 1/4 cup cabbage and 1/4 avocado (sliced). Serve with a lime wedge, if desired.
Tip: Look for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.
To make ahead: Prepare through Step 3 and refrigerate for up to 4 days. Reheat and add cabbage, avocado and lime juice (if using) just before serving.
2 starch, 1 1/2 fat, 1 1/2 vegetable, 1/2 lean protein, 1/2 medium-fat protein