This twist on a taco bowl is packed with fiber and protein, and it is bursting with flavor! This grain bowl is an easy meal to prep ahead and one that will keep you coming back for more. Give this colorful and flavorful meal a try!

This recipe includes three components: the bowl, the ranch sauce and the roasted cauliflower.

Yield
4 bowl
Preparation time
20 minutes
Cooking time
50 minutes
Total time
1 hour, 10 minutes
Ingredients
¼ C mayonnaise
¼ C sour cream
1 lime
¼ tsp onion powder
1 Tbsp cilantro
1 green onions
¼ tsp salt
1 cauliflower
½ Tbsp chili powder
½ tsp smoked paprika
½ tsp cumin
⅛ tsp cayenne pepper
¼ tsp dried oregano
2 Tbsp olive oil
1 C brown rice
1 ½ C water
1 oz black beans, drained and rinsed (low sodium )
1 Tbsp cooking oil
1 C frozen corn kernels, thawed
1 pt cherry tomatoes
Instructions

1. Prepare the cilantro lime ranch first so the flavors have time to blend. Zest the lime, squeeze the juice from half, and cut the other half into wedges for serving. You will need about 1 Tbsp lime juice. Combine the ingredients for the cilantro lime ranch in a bowl. Refrigerate the cilantro lime ranch until ready to eat.

2. Next, preheat the oven to 400oF. Line a baking sheet with parchment paper. Cut the head of cauliflower into florets, then place them in a bowl. In a separate small bowl, combine the ingredients for the taco seasoning (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and black pepper). Drizzle the olive oil over the cauliflower florets, followed by the taco seasoning. Toss until the cauliflower is evenly coated in oil and spices.

3. Spread the seasoned cauliflower out over the prepared baking sheet. Roast the cauliflower in the preheated oven for 20-30 min, or until it’s brown and crispy on the edges.

4. While the cauliflower is roasting, begin cooking the rice. Add the rice and water to a sauce pot. Place a lid on top, turn the heat up to high, and bring the water up to a boil. Once at full boil, turn the heat down to low and let the rice simmer for 15 min without lifting the lid. After 15 min, turn the heat off and let the rice rest for 5 min. Finally, fluff the rice with a fork and divide between four bowls/containers.

5. Add the undrained can of black beans to a small sauce pot and heat over medium-low, stirring occasionally, until heated through (if meal prepping, skip heating the beans).

6. Add 1 Tbsp cooking oil to a large skillet and heat over medium. Once the oil is hot, add the corn. Cook the corn, stirring occasionally until browned and blistered (7-8 min). Season with pepper.

7. Slice the grape tomatoes, roughly chop the cilantro, and slice green onions for garnish. 8. To build the bowls, divide the roasted cauliflower, cooked rice, beans, corn, and tomatoes between four bowls/containers. Top with garnished and drizzle cilantro lime ranch over top before eating!