Chipotle-Lime Cauliflower Taco Bowls


A bold, smoky marinade elevates roasted cauliflower in this meal-prep version of our popular Chipotle-Lime Cauliflower Tacos by Carolyn Malcoun. To cut down on prep time for these healthy taco bowls, 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.

Prep Time:
20 mins
Additional Time:
20 mins
Total Time:
40 mins
4 bowls


  • 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)


  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 (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.

  4. 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.

Associated Recipes

Basic Quinoa


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 (per serving)

345 Calories
13g Fat
47g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 bowl
Calories 345
% Daily Value *
Total Carbohydrate 47g 17%
Dietary Fiber 12g 44%
Total Sugars 9g
Added Sugars 4g 8%
Protein 13g 27%
Total Fat 13g 17%
Saturated Fat 3g 17%
Cholesterol 11mg 4%
Vitamin A 407IU 8%
Vitamin C 55mg 61%
Folate 163mcg 41%
Sodium 542mg 24%
Calcium 161mg 12%
Iron 3mg 18%
Magnesium 115mg 27%
Potassium 900mg 19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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