Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch

These Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch are filled with brown rice, bell peppers, onion & beans. A healthy & tasty vegan dinner!

These Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch are filled with brown rice, bell peppers, onion & beans. A healthy & tasty vegan dinner!


Ingredients
FOR THE CAULIFLOWER
  • 1 tbsp olive oil
  • 2 cups cauliflower roughly chopped
  • 1/2 red bell pepper chopped
  • 1/2 red onion chopped
  • 2 tbsp taco seasoning

FOR THE BROWN RICE
  • 1 tbsp olive oil
  • 1/2 red bell pepper chopped
  • 1/2 red onion chopped
  • 1 jalapeño chopped
  • 2 cups brown rice cooked
  • 1 cup frozen corn
  • 1 15-ounce can black beans
  • 1 4-ounce can green chilis
  • 2 tbsp taco seasoning
  • 1/4 cup salsa*

FOR THE CILANTRO RANCH
  • 1/2 cup vegan mayo
  • 1 tbsp apple cider vinegar plus more to taste
  • 1/2 bunch cilantro
  • 4 cloves garlic peeled
  • 5 basil leaves
  • salt & pepper to taste
  • water as needed

FOR THE SALAD
  • 5 cups leafy greens
  • 1 avocado chopped
  • cilantro, lime wedges for topping

Instructions
  1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper. 
  2. Add all of the cauliflower ingredients to the baking sheet and toss to coat evenly. Bake in the oven for 30 minutes, tossing halfway.
  3. While the cauliflower is cooking, prepare the rice mixture.
  4. Heat olive oil in a pan over medium heat. Add bell pepper, onion and jalapeño to the pan and sauté for 5 minutes. Add the remaining rice ingredients and toss to combine. Turn heat to low and stir occasionally until you are ready to eat.
  5. To prepare the cilantro ranch add all of the ingredients (except the water) to a food processor. Taste and adjust salt, pepper and vinegar to taste. Thin with water until desired consistency is reached. 
  6. To assemble, layer greens, rice mixture and cauliflower in each bowl.** Top with avocado and cilantro. Drizzle with cilantro ranch and serve with lime wedges!


Recipe Notes
*Use your favorite – I used a spicy chunky salsa.

**For leftovers, keep greens, rice/cauliflower and dressing separate until serving.