Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch #vegan #dinner

These Cauliflower Taco Bowls are LOADED with a wide range of good stuff. Cauliflower, chime peppers, onions, jalapenos, darker rice, dark beans… the rundown continues forever. All things considered, not so much, that is basically it.

In any case, despite the fact that the fixing rundown is marginally long, don't stress. This formula is still excessively straightforward. We're hacking, we're flavoring and we're broiling.

Toss it all in a bowl with your preferred verdant greens and top it off with my excessively basic cilantro farm – which I don't know is actually farm since there isn't any dill, yet simply make due.

My top choices are Trader Joe's and Just Mayo. Most markets convey veggie lover mayo nowadays. These are my preferred kinds of suppers. You get TONS of veggies, fiber-pressed beans, and a delicious sauce in one bowl. Filling, scrumptious and makes for the BEST scraps. Doesn't beat that.

Also try our recipe Vegan Sweet Potato Buddha Bowls with Almond Butter Dressing

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

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper. 
2. Add all of the cauliflower ingredients to the baking sheet and toss to coat evenly. Bake in the oven for 30 minutes, tossing halfway.
3. While the cauliflower is cooking, prepare the rice mixture.
4. 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.
5. 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. 
6. 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!

Read more our recipe : Cozy Warm Milk

For more detail : https://bit.ly/31EbMVa