Chipotle-Lime Cauliflower Taco Bowls

Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Carolyn Hodges, M.S., RDN
EatingWell.com, October 2019

Gallery

Recipe Summary test

active:
20 mins
total:
40 mins
Servings:
4

Nutrition Profile:

Nutrition Info
Advertisement

Ingredients

Directions

  • 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.

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

Serving Size: 1 bowl
Per Serving:
345 calories; protein 13.3g; carbohydrates 46.9g; dietary fiber 12.3g; sugars 8.9g; fat 13.3g; saturated fat 3.4g; cholesterol 10.5mg; vitamin a iu 406.6IU; vitamin c 54.9mg; folate 163.1mcg; calcium 160.9mg; iron 3.3mg; magnesium 114.6mg; potassium 900mg; sodium 541.7mg; thiamin 0.3mg; added sugar 4g.
Exchanges:

2 starch, 1 1/2 fat, 1 1/2 vegetable, 1/2 lean protein, 1/2 medium-fat protein

Advertisement

Reviews (4)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Ron Hebert
Rating: 5 stars
01/12/2021
Nice, Bold flavor mixed in with the other greens and beans, created a wonderfully well balances, flavorful dish. I had a large head of Cauliflower do I made a double batch and put half of them in the freezer. I just nuked a bowl and added in my cheese and avocado and it's just as good as when it was first made. Read More
Susan Quinn
Rating: 2 stars
06/19/2021
I would have given this 1 star, but that says "can't eat it", so I had to give it 2 stars, because I did eat it but wow - won't make again. It was dry and absolutely tasteless - don't know how it ended up being so tasteless but it is. How to improve it? I don't know - certainly add some moisture somehow. Read More
PELIGIA
Rating: 5 stars
01/08/2020
I was actually caught off guard by how much I enjoyed this. Read More
Advertisement
Yasmine Shereen
Rating: 5 stars
09/10/2021
AWESOME! The reviewer who said it was dry and tasteless must have made some error. I didn't think I'd be that into it from the title, even though I love cauliflower. I prob wouldn't have made it but it's part of a meal plan I'm doing here. I LOVE IT!! The flavor combination is delicious and well-balanced. The textures are great. It's satisfying, nourishing, and delicious. This will be a regular lunch staple for me. Read More
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 09/28/2021