Vegan Cauliflower Taco Bowl

By Jamie Hernandez, M.A., NBC-HWC | ReShapeCare® | Philadelphia, PA

Servings: 4 | Prep Time: 20 | Total Time: 50

Calories: 420 | Total Fat: 21g | Total Carbs: 45g | Protein: 13g

Ingredients:

1 head cauliflower

½ tsp ground cumin

¼ tsp dried oregano

1 c corn, frozen

1 pint grape tomatoes

2 Tbsp olive oil

½ tsp smoked paprika

¼ tsp salt

Instructions:

1 can (15 oz) black beans

½ c (8 Tbsp) guacamole

½ Tbsp chili powder

1/8 tsp cayenne pepper

¼ tsp pepper

1 Tbsp cooking oil

Cilantro (optional)

1. Preheat oven to 400ºF. Line baking sheet with parchment paper.

2. Cut the head of the cauliflower into florets and place them in a bowl.

3. In a separate small bowl, combine the ingredients for the taco seasoning (e.g., chili powder, smoked paprika, cumin, cayenne, oregano, salt, and pepper).

4. Drizzle olive oil over cauliflower followed by the taco seasoning and toss until the cauliflower is evenly coated in oil and spices.

5. Spread the seasoned cauliflower out over the baking sheet. Roast cauliflower in oven for 20-30 minutes or until it is brown and crispy on the edges.

6. Add undrained can of black beans to a small sauce pot and heat over medium-low heat, stirring occasionally until heated through.

7. Add 1 Tbsp of cooking oil to a large skillet and heat over medium. Once the oil I hot and simmering, add the frozen corn and cook stirring occasionally until browned and blistered (about 7-8 minutes). Season with a pinch of salt and pepper.

8. Slice grape tomatoes.

9. To build the bowls, divide the roasted cauliflower, beans, corn, and tomatoes between 4 bowls or containers. Top each with 2 Tbsp each of guacamole and fresh cilantro (if desired).