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These Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch are filled with brown rice, bell peppers, onion & beans. A healthy & tasty vegan dinner | ThisSavoryVegan.com #thissavoryvegan #vegan #tacobowl

Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch

Servings: 4 bowls
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
These Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch are filled with brown rice, bell peppers, onion & beans. A healthy & tasty vegan dinner!
4.94 from 29 ratings
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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 drained and rinsed
  • 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
 

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper. 
  • Add all of the cauliflower ingredients to the baking sheet and toss to coat evenly. Bake in the oven for 30 minutes, tossing halfway.
  • While the cauliflower is cooking, prepare the rice mixture.
  • 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.
  • 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. 
  • 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!

Notes

*Use your favorite - I used a spicy chunky salsa.
**For leftovers, keep greens, rice/cauliflower and dressing separate until serving. 
Calories: 597kcal, Carbohydrates: 69g, Protein: 13g, Fat: 31g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Sodium: 1015mg, Potassium: 1076mg, Fiber: 16g, Sugar: 6g, Iron: 4mg
Cuisine: Mexican
Course: Main Course
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