This flavorful Roasted Cauliflower Bowl packs 16 grams of fiber! Cauliflower florets are roasted in a delicious smokey sauce and drizzled with avocado crema to give you a filling Mexican-inspired dish.
Table of Contents
Roasted Cauliflower Bowl Ingredients
- dry rice
- black beans
- yellow corn
- cauliflower florets
- olive oil
- smoked paprika powder
- ground cumin
- soy sauce
- garlic
- lime juice
- cherry tomatoes
- red onion
- salt
- ripe avocado
- plain soy yogurt
- garlic powder
How to make Roasted Cauliflower Bowl
STEP 1:
Start by cooking the rice and prepare all the other ingredients in the meanwhile.
STEP 2:
Preheat your oven to 400 ºF / 200 ºC and line a baking sheet with parchment paper.
STEP 3:
Wash the cauliflower and cut into small florets.
STEP 4:
In a big bowl, combine the oil, smoked paprika powder, cumin, soy sauce, minced garlic, lime juice, salt, ground black pepper and chili flakes; mix well.
STEP 5:
Add the cauliflower florets to the bowl and mix until everything is evenly coated.
STEP 6:
Transfer the cauliflower florets to the prepared baking sheet and spread evenly. Roast for 30 minutes, stirring halfway.
STEP 7:
While the cauliflower is roasting, add the ingredients for the avocado crema to a mini chopper and blend until smooth (you can also use a fork).
STEP 8:
In a small bowl, combine the chopped tomatoes, onion and salt; mix well.
STEP 9:
Divide the rice between 2 big bowls (or meal prep containers).
STEP 10:
Add the black beans, corn, roasted cauliflower and salsa.
STEP 11:
Drizzle the avocado crema on top and garnish with lime slices, cilantro (optional) or chili flakes.
More tasty vegan dinners:
Cauliflower Steaks
Mexican Quinoa
Sweet Potato Black Beans Quinoa Bowl
Cauliflower Mushroom Pasta Bake
Related vegan recipe roundups:
cauliflower, dinner, meal prep
Roasted Cauliflower Bowl
Ingredients
- ½ cup dry rice
- ½ cup black beans (canned or cooked)
- 4 tbsp yellow corn
Roasted Cauliflower
- 15 oz cauliflower florets (428 g)
- 2 tsp olive oil
- 2 tsp smoked paprika powder
- ¼ tsp ground cumin
- 2 tbsp soy sauce
- 2 cloves garlic (finely minced)
- 1 tbsp lime juice
- ½ tsp salt
- ¼ tsp ground black pepper
- chili flakes (to taste)
Tomato Salsa
- 14 cherry tomatoes (quartered)
- ⅓ small red onion (finely chopped)
- ⅕ tsp salt
Avocado Crema
- ½ medium ripe avocado (68 g)
- 4 tbsp plain soy yogurt
- 1 tbsp lime juice
- ¼ tsp salt
- ⅕ tsp garlic powder
Garnish (optional)
- chopped cilantro
- lime wedges
Instructions
- Start by cooking the rice and prepare all the other ingredients in the meanwhile.
- Preheat your oven to 400 ºF / 200 ºC and line a baking sheet with parchment paper.
- Wash the cauliflower and cut into small florets.
- In a big bowl, combine the oil, smoked paprika powder, cumin, soy sauce, minced garlic, lime juice, salt, ground black pepper and chili flakes; mix well.
- Add the cauliflower florets to the bowl and mix until everything is evenly coated.
- Transfer the cauliflower florets to the prepared baking sheet and spread evenly. Roast for 30 minutes, stirring halfway.
- While the cauliflower is roasting, add the ingredients for the avocado crema to a mini chopper and blend until smooth (you can also use a fork).
- In a small bowl, combine the chopped tomatoes, onion and salt; mix well.
- Divide the rice between 2 big bowls (or meal prep containers).
- Add the black beans, corn, roasted cauliflower and salsa.
- Drizzle the avocado crema on top and garnish with lime slices, cilantro (optional) or chili flakes.