Name: Cauliflower Taco Bowls With Creamy Vegan Cilantro Ranch
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 tbsp olive-oil; 2 tbsp taco-seasoning; ½ red bell-pepper chopped; 2 cups cauliflower-roughly chopped; ½ red-onion chopped; 2 tsbp taco seasoning; 1 tbsp olive-oil; ½ red-onion chopped; 1 jalapeno chopped; ½ red-bell pepper chopped; 1 cup frozen-corn; 2 cups brown-rice cooked; 1¼ oz can black-beans; ¼ cup salsa; 1½ oz can black-beans; ½ cup vegan-mayo; 4 cloves garlic-peeled; 1 tbsp apple-cider-vinegar or more to taste; ½ bunch cilantro; water as needed; 5 basil-leaves; salt & pepper to taste; cilantro, lime wedges for topping; 5 cups leafy-greens; 1 avocado chopped

All these Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch are all full of brown-rice, bell-peppers, onion & beans. A healthy & delicious vegan dinner.

All these Cauliflower Taco Bowls are loaded with all sorts of great things. Cauliflower, bell-peppers, celery, onions, jalapenos, brown-rice, black-beans that the list continues on . Well, not actually, that is pretty much it. However, though the ingredient listing is a little more long, do not worry. This recipe remains super easy. We are chopping, we are seasoning and we are roasting.

Throw it all in a bowl with your favorite leafy-greens and top it off with my super simple cilantro ranch – which I’m not sure is technically ranch since there isn’t any dill, but just roll with it.

This dish was delicious! Most days I am just a plant-based eater but love to incorporate vegan dishes as often as possible. Let me tell you this is one of my favorites I have ever made. It rivals some of my favorite non-vegan/super fatty southwest or taco-style salads from various restaurants.

Should you make this recipe, then I’d love that you tell me how it went from the comments below (do not forget to leave a star score). Check this out to more Keto or Vegan recipes or you want to make a dinner recipe.

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Cauliflower Taco Bowls With Creamy Vegan Cilantro Ranch

All these Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch are all full of brown rice, bell peppers, onion & legumes. A healthy & yummy vegetarian dinner!

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4

Ingredients

For the Cauliflower

1 tbsp olive-oil
2 tbsp taco-seasoning
½ red bell-pepper chopped
2 cups cauliflower-roughly chopped
½ red-onion chopped

For the Brown-Rice

2 tsbp taco seasoning
1 tbsp olive-oil
½ red-onion chopped
1 jalapeno chopped
½ red-bell pepper chopped
1 cup frozen-corn
2 cups brown-rice cooked
1¼ oz can black-beans
¼ cup salsa
1½ oz can black-beans

For the Cilantro Ranch

½ cup vegan-mayo
4 cloves garlic-peeled
1 tbsp apple-cider-vinegar or more to taste
½ bunch cilantro
water as needed
5 basil-leaves
salt & pepper to taste

For the Salad

cilantro, lime wedges for topping
5 cups leafy-greens
1 avocado chopped

Instructions

Preheat the oven to 425°F & line a baking sheet with parchment-paper.
Insert all the cauliflower ingredients into the baking sheet & toss to coat evenly. Bake in the oven for about half an hour, pitching halfway.
While the cauliflower is cooking, prepare the rice mix.
Heat olive-oil in a skillet over moderate heat. Add bell-pepper, onion and then jalapeno into the pan & then saute for 5minutes. Add the remaining of the rice & toss to blend. Turn heat to low & stir occasionally until you're prepared to eat.
To prepare the cilantro ranch include each the ingredients (except the water) into your food processor. Taste & adjust salt, vinegar and pepper to taste. Thin with water until desired consistency is attained.
To build, layer-green, rice mix and cauliflower in every bowl. Top with colantro & avocado. Drizzle with cilantro-ranch and then serve with lime-wedges.