Crispy Cauliflower Taco Bowl
Roasted seasoned cauliflower with black beans, rice, pico de gallo, and lime crema alternative.
30minutes
4servings
420calories
12gprotein
$1.60per serving
Ingredients (serves 4)
- 1 medium head cauliflower
- 1.5 cups cooked rice
- 1 can black beans
- 2 cups pico de gallo
- 1/4 cup cilantro
- 2 limes
- 2 tbsp olive oil
- 1.5 tsp chili powder
- 1 tsp cumin
- Avocado for serving
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Save this recipeInstructions
- 1
Preheat oven to 425 F.
- 2
Cut cauliflower into 1-inch florets, toss with olive oil, chili powder, and cumin.
- 3
Spread on a baking sheet and roast for 20 minutes until edges are crispy and golden.
- 4
Warm black beans gently in a small pot with a pinch of salt and cumin.
- 5
Warm rice, if needed.
- 6
Divide rice among four bowls, top with roasted cauliflower, warmed beans, and pico de gallo.
- 7
Drizzle with fresh lime juice, add avocado slices, garnish with cilantro.
