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 are LOADED with all kinds of good stuff. Cauliflower, bell peppers, onions, jalapenos, brown rice, black beans…the list goes on and on. Well, not really, that’s pretty much it.
BUT, even though the ingredient list is slightly long, don’t worry. This recipe is still super simple. We’re chopping, we’re seasoning and we’re roasting.
Throw it all in a bowl with your favorite leafy greens and top it off with my super simple cilantro ranch – which I’m not sure is technically ranch since there isn’t any dill, but just roll with it.
Need a vegan mayo recommendation?
My favorites are Trader Joe’s and Just Mayo. Most grocery stores carry vegan mayo these days – woo-who! But you can also find it online.
These are my favorite types of dinners. You get TONS of veggies, fiber-packed beans, and a tasty sauce in one bowl.
Filling, tasty and makes for the BEST leftovers. Doesn’t get any better than that.
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!
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
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Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
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Add all of the cauliflower ingredients to the baking sheet and toss to coat evenly. Bake in the oven for 30 minutes, tossing halfway.
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While the cauliflower is cooking, prepare the rice mixture.
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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.
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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.
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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.
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Looks good. I’m low carb. What can I use in place of the rice?
Looks great do you know how many calories this is?
This was delicious and so colorful! I used a bottled cilantro cotija dressing for the ranch. Loved everything about this!
Yay! So happy it was a hit!
I made this for dinner tonight and it came out absolutely amazing. Thanks for the recipe! I will definitely be adding this into the rotation.
Awesome! So glad you liked it!
Made this last night and it was a huge hit! Entire family loved it. The creamy vegan dressing was the best. Most colorful dish too. Left overs did not last long today. Even super yummy cold! Delicious and a new staple in my dinner plans.
Awesome Dana! So glad it was a hit!
I just tried this recipe last night and my family really enjoyed it. The flavors in this was amazing, thank you for sharing!