Ingredients

The following ingredients have 4 Servings
  • 1 head cauliflower (cut in florets)
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/4 tsp salt & pepper
  • 1 cup white rice
  • 2 cups broth
  • 2 tbsp cilantro (chopped)
  • 1/2 lime (juiced)
  • 1 15-ounce can black beans (drained and rinsed)
  • 1/2 cup water
  • 1/2 tbsp taco seasoning
  • 1 cup plain vegan yogurt (or vegan mayo)
  • 1-2 chipotle peppers in adobo (diced, to taste)
  • 1 tsp adobo sauce (from the chipotle can)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 lime (juiced)
  • salt (to taste)
  • pickled onions**
  • 1 avocado (sliced)
  • lime wedges
  • cilantro

Instruction

  • Preheat the oven to 425 degrees. Add the cauliflower to a baking sheet and toss with the rest of the cauliflower ingredients. Place in the oven and bake for 25 minutes, flipping halfway.
  • Add the rice and broth to a pot. Bring to a boil, then lower heat and simmer until all of the liquid has been absorbed. Before serving, add the cilantro and lime juice to the rice and fluff with a fork.
  • Add all of the bean ingredients to a pot. Bring to a boil, then lower the heat. Let some of the water evaporate, then use the back of a wooden spoon to slightly mash the beans. Leave on low heat until ready to serve.
  • Combine all of the chipotle sauce ingredients in a bowl and stir to combine. Taste and adjust seasoning as needed. Set aside.
  • To assemble, add rice to each bowl and top with beans, cauliflower, chipotle sauce and any other toppings you would like to use.