Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 2 cups cauliflower (roughly chopped)
  • 1/2 red bell pepper (chopped)
  • 1/2 red onion (chopped)
  • 2 tbsp taco seasoning
  • 1 tbsp olive oil
  • 1/2 red bell pepper (chopped)
  • 1/2 red onion (chopped)
  • 1 jalapeño (chopped)
  • 2 cups brown rice (cooked)
  • 1 cup frozen corn
  • 1 15-ounce can black beans (drained and rinsed)
  • 1 4-ounce can green chilis
  • 2 tbsp taco seasoning
  • 1/4 cup salsa*
  • 1/2 cup vegan mayo
  • 1 tbsp apple cider vinegar (plus more to taste)
  • 1/2 bunch cilantro
  • 4 cloves garlic (peeled)
  • 5 basil leaves
  • salt & pepper (to taste)
  • water (as needed)
  • 5 cups leafy greens
  • 1 avocado (chopped)
  • cilantro, lime wedges (for topping)

Instruction

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper. 
  • Add all of the cauliflower ingredients to the baking sheet and toss to coat evenly. Bake in the oven for 30 minutes, tossing halfway.
  • While the cauliflower is cooking, prepare the rice mixture.
  • Heat olive oil in a pan over medium heat. Add bell pepper, onion and jalapeño to the pan and sauté for 5 minutes. Add the remaining rice ingredients and toss to combine. Turn heat to low and stir occasionally until you are ready to eat.
  • To prepare the cilantro ranch add all of the ingredients (except the water) to a food processor. Taste and adjust salt, pepper and vinegar to taste. Thin with water until desired consistency is reached. 
  • To assemble, layer greens, rice mixture and cauliflower in each bowl.** Top with avocado and cilantro. Drizzle with cilantro ranch and serve with lime wedges!