A bold, smoky marinade elevates roasted cauliflower in this meal-prep version of our popular Chipotle-Lime Cauliflower Tacos (see Associated Recipes). To cut down on prep time, look for precut cauliflower in the produce department. You can also save time by using microwaveable quinoa pouches (you'll need one 8-ounce pouch for this recipe) instead of cooking quinoa. Source: EatingWell.com, October 2019

Carolyn A. Hodges, R.D.
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Ingredients

Directions

  • Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil.

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  • 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.

Tips

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.

Nutrition Facts

344 calories; 13.3 g total fat; 3.4 g saturated fat; 11 mg cholesterol; 542 mg sodium. 900 mg potassium; 46.9 g carbohydrates; 12.3 g fiber; 9 g sugar; 13.3 g protein; 407 IU vitamin a iu; 55 mg vitamin c; 163 mcg folate; 161 mg calcium; 3 mg iron; 115 mg magnesium; 4 g added sugar;

Reviews

Rating: 5 stars
01/08/2020
I was actually caught off guard by how much I enjoyed this. Read More