These Healthy Cauliflower Taco Bowls combine all of your favorite taco flavors in one simple recipe. Ready in just 30 minutes, this is the perfect vegan weeknight dinner!
Combine bouillon and water in a cup. Set aside until broth is called for.
Heat olive oil in a pan over medium heat.
Add garlic, onion and bell pepper to the pan. Saute until veggies become slightly tender (approx. 3-5 minutes).
Stir in cauliflower rice, taco seasoning, paprika, chili powder, pinto beans and broth. Bring to a bowl, then simmer on low until all of the broth is absorbed (approx. 10-12 minutes).
Taste and adjust seasoning as needed. Remove from heat.
Serve cauliflower "meat" with any optional toppings you would like.
*You can buy this at Whole Foods or online here. If you prefer a low sodium broth you can swap this out for the broth of your choice. Be sure to adjust seasonings as needed if doing this.
**I used pre-riced cauliflower, which you can find at pretty much any grocery store.
***I did not add any additional salt.
****This reheats well. If making ahead of time, keep cauliflower "meat" separated from the optional toppings until ready to serve. This will keep in the fridge for 5-7 days.