Healthy Cauliflower Taco Bowls
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!
Ingredients
- 1 cup water
- 1 tsp Better Than Bouillon No Chicken Base* or 1 cup broth of choice
- 1 tsp olive oil
- 3 cloves garlic diced
- 1/2 red onion diced
- 1 bell pepper deseeded and diced
- 16 oz cauliflower rice
- 1 packet taco seasoning
- 1 tsp paprika
- 1 tsp chili powder
- 1 15-ounce can pinto beans drained and rinsed
- salt if needed
- optional toppings spinach, cilantro, jalapeno slices, avocado
Instructions
- 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.
Notes
*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.
**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.
Calories: 162kcal, Carbohydrates: 31g, Protein: 8g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 1157mg, Potassium: 738mg, Fiber: 10g, Sugar: 7g, Iron: 3mg
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.