Healthy vegan taco bowls made with roasted chipotle cauliflower, black beans, fluffy cilantro rice, and a creamy tahini chipotle sauce drizzled overtop. Chopped tomatoes add a fresh bite while creamy avocado gives a satiating texture to it all. For a kick of heat, sliced jalapenos make for a tasty pop of flavor!
Ingredients
Chipotle Cauliflower:
- 6 cups chopped cauliflower florets ~20oz
- 1 cup diced sweet onion ~1 small onion or half of a large
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp kosher salt
- 1, 14 oz can black beans rinsed & drained
Cilantro Rice:
- 1 tbsp olive oil
- 1 cup diced sweet onion ~1 small onion or half of a large
- 2 cups cooked white rice I used short grain japanese rice
- ½ tsp salt
- ⅓ cup fresh cilantro rough chopped
Creamy Chipotle Sauce:
- ⅓ cup tahini I used Soom tahini
- ¼ water plus more to thin if needed
- ¼ cup fresh lime juice ~1 lime
- Zest from 1 lime
- 1 chipotle in adobo sauce from can
- 1 clove garlic peeled
- ⅓ cup fresh cilantro
- ½ tsp salt
Toppings:
- 1 tomato diced
- 1-2 avocados cubed
- 1 jalapeno cut into slices
- ½ cup cilantro finely chopped
Instructions
Chipotle Roasted Cauliflower:
- Preheat the oven to 400F and a baking tray with parchment paper.
- To a large mixing bowl add chopped cauliflower, diced onion, olive oil, chili powder, and salt. Stir to combine and spread in an even layer on a parchment-lined baking tray.
- Move to the oven and bake at 400F for 25 minutes. Remove from the oven and add your drained black beans, stir to combine, and return to the oven to bake for an additional 5 minutes. Set aside.
Cilantro Rice:
- To a medium saute pan, add olive oil and bring to medium heat. Add diced onion and cook for 2-3 minutes or until onion becomes translucent and just starts to brown.
- Stir in cooked white rice and sprinkle with salt. Cook until heated through, 3-5 minutes. Remove from heat and stir in fresh cilantro. Set aside.
Creamy Chipotle Sauce:
- Add all ingredients for the sauce to a small food processor or immersion blender and process until smooth. Set aside.
Cauliflower Taco Bowl Assembly:
- Evenly distribute cilantro rice, chipotle roasted cauliflower & black beans, diced tomatoes, avocado, and jalapeno slices between 3-4 bowls. Drizzle with creamy chipotle sauce and extra chopped cilantro. Serve immediately and enjoy!
Notes
- You can substitute brown rice for white rice if needed.
- I love Soom tahini or the Whole Foods brand of tahini for the best creamy texture and taste.
Did you make this recipe?
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