Recipes
Chipotle Lime Cauliflower Taco Bowls
- Lunch
A bold, smoky marinade elevates roasted cauliflower in this meal-prep version of our popular Chipotle-Lime Cauliflower Tacos by Carolyn Malcoun. To cut down on prep time for these healthy taco bowls, look for precut cauliflower in the produce department. You can also save time by using microwaveable quinoa pouches (you'll need one 8-ounce pouch for this recipe) instead of cooking quinoa.
Ingredients
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¼ cup lime juice (from about 2 limes)
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1-2 tablespoons chopped chipotles in adobo sauce
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1 tablespoon honey
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2 cloves garlic
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½ teaspoon salt
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1 small head cauliflower, cut into bite-size pieces
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1 small red onion, halved and thinly sliced
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2 cups cooked quinoa, cooled
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1 cup no-salt-added canned black beans, rinsed
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½ cup crumbled queso fresco
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1 cup shredded red cabbage
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1 medium avocado
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1 lime, cut into 4 wedges (Optional)
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