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.

Breana Lai, M.P.H., R.D.
Jaime Milan
EatingWell.com, October 2019
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Ingredients

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Directions

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  • 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.

Nutrition Facts

344.5 calories; protein 13.3g 27% DV; carbohydrates 46.9g 15% DV; exchange other carbs 3; dietary fiber 12.3g 49% DV; sugars 8.9g; fat 13.3g 20% DV; saturated fat 3.4g 17% DV; cholesterol 10.5mg 4% DV; vitamin a iu 406.6IU 8% DV; vitamin c 54.9mg 92% DV; folate 163.1mcg 41% DV; calcium 160.9mg 16% DV; iron 3.3mg 19% DV; magnesium 114.6mg 41% DV; potassium 900mg 25% DV; sodium 541.7mg 22% DV; thiamin 0.3mg 28% DV; added sugar 4g.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
01/08/2020
I was actually caught off guard by how much I enjoyed this. Read More