Ingredients

The following ingredients have 4 Servings
  • 1 batch cilantro lime rice
  • 1/2 batch instant pot black beans (click for recipe)
  • 1 batch homemade pico de gallo
  • 1 avocado
  • 1 cup corn
  • 1 red bell pepper (sliced)
  • 1 red onion (sliced)
  • 1 medium head cauliflower
  • 2 tbsp olive oil
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp paprika (I used regular, can sub smoked)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp salt (or to taste)
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 1-2 chipotle peppers from a can (depending on spice preference)
  • 1 tbsp adobo sauce (from the can of chipotles)
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 1/4 tsp garlic powder

Instruction

  • Add the cashews for the dressing to a bowl and cover with boiling water. Set aside.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Chop the cauliflower into bite sized florets.
  • Add to a bowl and toss with the oil and spices.
  • Transfer to a baking tray lined with parchment paper along with the sliced bell pepper and onion and bake for 25-30 minutes or until cooked through and slightly golden brown.
  • Meanwhile, prep the rice, black beans and pico de gallo if you haven't already. For shortcuts, you can just use canned black beans and store bough pico de gallo (or salsa). I recommend sticking with the cilantro lime rice or Spanish rice for the best flavor!
  • After the cashews have been soaking for about 20-30 minute, add to a high speed blender with all remaining dressing ingredients. Process until completely smooth, about 1 full minute. Taste and adjust seasonings as desired. Feel free to add an extra chipotle for extra spice, nutritional yeast, or any other seasonings of choice.
  • Assemble your bowls with a base of rice, then top with the black beans, cauliflower, pepper/onion, corn, pico de gallo, avocado and dressing. Enjoy!