Chipotle Cauliflower Taco Bowls
A wholesome, plant-based dinner featuring roasted chipotle cauliflower, black beans, and fluffy cilantro rice, topped with creamy tahini chipotle sauce, fresh tomatoes, avocado, and jalapeños. Quick, easy, and packed with flavor, these taco bowls are perfect for weeknight meals, meal prep, or a satisfying, nutrient-rich lunch.
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.
