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 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4
Ingredients
For the Cauliflower
1tbspolive-oil
2tbsptaco-seasoning
½red bell-pepper chopped
2cupscauliflower-roughly chopped
½red-onion chopped
For the Brown-Rice
2tsbptaco seasoning
1tbspolive-oil
½red-onion chopped
1jalapeno chopped
½red-bell pepper chopped
1cupfrozen-corn
2cupsbrown-rice cooked
1¼ozcan black-beans
¼cupsalsa
1½ozcan black-beans
For the Cilantro Ranch
½cupvegan-mayo
4clovesgarlic-peeled
1tbspapple-cider-vinegar or more to taste
½bunch cilantro
water as needed
5basil-leaves
salt & pepper to taste
For the Salad
cilantro, lime wedges for topping
5cupsleafy-greens
1avocado 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.