These Chipotle Cauliflower Taco Bowls are a vibrant, plant-powered meal bursting with flavor and nutrition.
Roasted chipotle cauliflower pairs perfectly with fiber-rich black beans, fluffy cilantro rice, and creamy tahini chipotle sauce for a satisfying texture.
Packed with plant-based protein, healthy fats, and low in saturated fat, this easy, 45-minute recipe is perfect for a quick weeknight dinner or make-ahead meal prep.
Chipotle Cauliflower Taco Bowls
Equipment
- 1 large mixing bowl
- 1 baking tray
- Parchment paper (enough to line baking tray)
- 1 medium sauté pan
- 1 small food processor or immersion blender
- Measuring Cups and Spoons
- Knife and cutting board
- Spoon for serving
Ingredients
Chipotle Cauliflower:
- 6 cups cauliflower florets ~20 oz
- 1 cup diced sweet onion ~1 small onion or half a large
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp kosher salt
- 1 can 14 oz black beans, rinsed & drained
Cilantro Rice:
- 1 tbsp olive oil
- 1 cup diced sweet onion ~1 small onion or half a large
- 2 cups cooked white rice short-grain Japanese rice recommended
- ½ tsp salt
- ⅓ cup fresh cilantro roughly chopped
Creamy Chipotle Sauce:
- ⅓ cup tahini Soom or Whole Foods brand recommended
- ¼ cup water more to thin if needed
- ¼ cup fresh lime juice ~1 lime
- Zest from 1 lime
- 1 chipotle in adobo sauce
- 1 clove garlic peeled
- ⅓ cup fresh cilantro
- ½ tsp salt
Toppings:
- 1 tomato diced
- 1 –2 avocados cubed
- 1 jalapeño sliced
- ½ cup fresh cilantro finely chopped
Instructions
- Prep Oven and Baking Tray: Preheat your oven to 400°F (200°C) and line a large baking tray with parchment paper. This ensures that the cauliflower roasts evenly without sticking and makes cleanup effortless.
- Prepare Cauliflower Mixture: In a large mixing bowl, combine the chopped cauliflower florets, diced sweet onion, and minced garlic. Drizzle the mixture with 2 tablespoons of olive oil, then sprinkle with 1 tablespoon of chili powder and 1 teaspoon of kosher salt. Toss everything thoroughly until the cauliflower and onions are fully coated with the oil and spices.
- Roast Cauliflower: Spread the seasoned cauliflower and onion mixture evenly across the prepared baking tray in a single layer. Place the tray in the preheated oven and roast for 25 minutes, allowing the cauliflower to soften and develop a slightly golden, smoky flavor.
- Add Black Beans: While the cauliflower is roasting, rinse and drain the black beans. After the initial 25 minutes of roasting, remove the baking tray from the oven and gently stir in the black beans, mixing them evenly with the roasted cauliflower. Return the tray to the oven and continue roasting for an additional 5 minutes to heat the beans through and allow the flavors to meld. Set the tray aside once done.
- Sauté Onions for Cilantro Rice: While the cauliflower finishes roasting, heat 1 tablespoon of olive oil in a medium sauté pan over medium heat. Add the diced onion and cook, stirring occasionally, for 2–3 minutes, or until the onion becomes translucent and begins to lightly brown, releasing a sweet, fragrant aroma.
- Combine Rice and Cilantro: Add 2 cups of cooked white rice to the sautéed onions in the pan. Sprinkle ½ teaspoon of salt over the rice and stir to combine. Cook the rice mixture for 3–5 minutes, stirring occasionally, until the rice is thoroughly heated. Remove the pan from heat and gently fold in ⅓ cup of roughly chopped fresh cilantro for a burst of herbal freshness. Set aside.
- Prepare Creamy Chipotle Sauce: In a small food processor or using an immersion blender, combine ⅓ cup of tahini, ¼ cup of water (add more if needed to reach desired consistency), ¼ cup of fresh lime juice, lime zest, 1 chipotle in adobo sauce, 1 clove garlic, ⅓ cup fresh cilantro, and ½ teaspoon salt. Blend until smooth and creamy. Taste and adjust seasoning or consistency by adding more water if necessary. Set aside.
- Prepare Toppings: Dice the tomato, cube 1–2 avocados, slice the jalapeño, and finely chop ½ cup of fresh cilantro. Arrange these toppings in small bowls for easy assembly.
- Assemble Taco Bowls: Divide the cilantro rice evenly among 4 serving bowls as the base layer. Top each bowl with a generous portion of the roasted chipotle cauliflower and black beans. Add the diced tomato, avocado cubes, and jalapeño slices on top.
- Drizzle Sauce and Garnish: Generously drizzle the creamy chipotle tahini sauce over each bowl. Finish by sprinkling finely chopped fresh cilantro over the top for added color and flavor. Serve immediately while warm, and enjoy a wholesome, vibrant, and satisfying meal.
Notes
- For a gluten-free or grain-free option, substitute white rice with quinoa or cauliflower rice.
- Adjust the spice level by adding more or fewer chipotle peppers or jalapeño slices.
- Use fresh, firm cauliflower for the best roasting results; avoid pre-cut florets that may be soggy.
- Rinsing canned black beans thoroughly removes excess sodium and improves flavor.
- Tahini brands vary in creaminess; Soom or Whole Foods tahini are recommended for a silky sauce.
Chef’s Secrets for Perfect Bowls
The secret to an unforgettable Chipotle Cauliflower Taco Bowl lies in balancing texture and flavor.
Roasting the cauliflower until lightly golden enhances its natural sweetness and adds a smoky depth that complements the chipotle heat.
Toasting the onions for the cilantro rice before adding the rice infuses it with flavor, while folding in fresh cilantro at the end keeps the herb vibrant.
For the creamy chipotle sauce, start with tahini at room temperature and add water gradually to achieve a smooth, pourable consistency.
A squeeze of lime juice brightens the entire bowl, tying all elements together.
Serving Suggestions for Maximum Enjoyment
These bowls shine served fresh and warm, but you can elevate the meal with simple additions.
Try topping with pickled red onions or a sprinkle of smoked paprika for extra complexity.
For a heartier option, add roasted sweet potatoes or corn.
Pair with a crisp green salad or tortilla chips for crunch.
If serving to a crowd, set up a taco bowl bar so everyone can customize their toppings.
This dish also pairs beautifully with light, citrus-forward beverages, such as sparkling water with lime or a cold ginger-lime tea.
Storage Tips for Meal Prep
Chipotle Cauliflower Taco Bowls are excellent for meal prep.
Store roasted cauliflower and black beans separately from rice to preserve texture.
Keep the creamy chipotle sauce in an airtight container in the refrigerator for up to 5 days.
Toppings like avocado are best added just before serving to prevent browning.
To reheat, gently warm the cauliflower and beans in a skillet or oven, and fluff the rice separately before assembling.
This method ensures every component retains its flavor and consistency.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! You can roast the cauliflower and cook the rice in advance. Store them separately in airtight containers and assemble just before serving to maintain freshness and texture. The sauce can also be made a day ahead and refrigerated.
2. Can I substitute the white rice?
Absolutely! Brown rice, quinoa, or even cauliflower rice are excellent alternatives. Brown rice will add a nuttier flavor, while cauliflower rice keeps the dish lighter and lower in carbs.
3. How can I make this less spicy?
If you prefer a milder flavor, reduce the amount of chipotle in adobo and omit jalapeño slices. You can also serve the sauce on the side so diners can control the spice level.
4. What if I don’t have tahini?
Tahini adds creaminess and a nutty flavor, but you can substitute with cashew cream, Greek yogurt (if not vegan), or sunflower seed butter to maintain a rich, creamy texture in the sauce.
5. Can I freeze any components?
Yes, roasted cauliflower and black beans freeze well for up to 2 months. Avoid freezing rice if possible, as it can become mushy when reheated. Sauce and fresh toppings are best prepared fresh to maintain flavor and texture.
