Chipotle-Lime Cauliflower Taco Bowls

Chipotle-Lime Cauliflower Taco Bowls

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From:, October 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup lime juice (from about 2 limes)
  • 1-2 tablespoons chopped chipotles in adobo sauce (see Tip)
  • 1 tablespoon honey
  • 2 cloves garlic
  • ½ teaspoon salt
  • 1 small head cauliflower, cut into bite-size pieces
  • 1 small red onion, halved and thinly sliced
  • 2 cups cooked quinoa, cooled (see Associated Recipes)
  • 1 cup no-salt-added canned black beans, rinsed
  • ½ cup crumbled queso fresco
  • 1 cup shredded red cabbage
  • 1 medium avocado
  • 1 lime, cut into 4 wedges (optional)


  • Prep

  • Ready In

  1. Preheat oven to 450°F. Line a large rimmed baking sheet with foil.
  2. 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.
  3. Divide quinoa among 4 single-serving lidded containers ( ½ cup each). Top each with one-fourth of the cauliflower mixture, ¼ cup black beans and 2 tablespoons cheese. Seal the containers and refrigerate for up to 4 days.
  4. To reheat 1 container, vent the lid and microwave on High until steaming, 2½ to 3 minutes. Top with ¼ cup cabbage and ¼ 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.

Nutrition information

  • Serving size: 1 bowl
  • Per serving: 344 calories; 13 g fat(3 g sat); 12 g fiber; 47 g carbohydrates; 13 g protein; 163 mcg folate; 11 mg cholesterol; 9 g sugars; 4 g added sugars; 407 IU vitamin A; 55 mg vitamin C; 161 mg calcium; 3 mg iron; 542 mg sodium; 900 mg potassium
  • Nutrition Bonus: Vitamin C (92% daily value), Folate (41% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1½ fat, 1½ vegetable, ½ lean protein, ½ medium-fat protein

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