why make this recipe
Chimichurri Cauliflower Bowls (or Tacos!) are a great option for anyone looking for a healthy and flavorful meal. With plenty of vibrant ingredients, this dish is not only delicious but also packed with nutrients. The roasted cauliflower and peppers bring a wonderful depth of flavor, while the chimichurri sauce adds a fresh and zesty kick. It’s a perfect meal for any night of the week or when you want to impress friends and family!
how to make Chimichurri Cauliflower Bowls (or Tacos!)
Ingredients:
- 1 head cauliflower, cut into small florets
- 1 red bell pepper, cut in half
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground chipotle (optional)
- 1/2 teaspoon garlic powder
- 1 x 14-ounce can black beans (serves 2-3, feel free to double), rinsed and drained
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Drizzle of olive oil
Directions:
- If you are making rice or quinoa, start by cooking it according to the package directions.
- In a large bowl, toss the cauliflower florets with olive oil, salt, and spices. Make sure everything is well coated.
- Spread the cauliflower in a single layer on a parchment-lined sheet pan. You might need two pans if using a lot of cauliflower.
- Cut the bell pepper in half and place it on the same sheet pan with the open side down.
- Roast in the oven for 12 minutes. After that, turn the cauliflower over and rotate the racks (the one on the top will cook faster). Cook for another 12-15 minutes until everything is golden and fork-tender.
- While the cauliflower and peppers roast, make the Chimichurri Sauce and any optional sides, like Mexican slaw or pickled onions.
- In a small pot, warm the black beans over medium heat, adding water, spices, salt, and oil.
- To assemble, layer rice or quinoa in a bowl or taco shell. Add the black beans on top, then the roasted cauliflower, and drizzle with chimichurri sauce. Finish with slaw, avocado, pickled onions, sprouts, and cilantro.
how to serve Chimichurri Cauliflower Bowls (or Tacos!)
Serve these bowls or tacos warm. They are fantastic for lunch or dinner. You can also serve them with extra chimichurri sauce on the side for those who enjoy a bit more flavor. Enjoy your meal with family or friends for a delightful experience!
how to store Chimichurri Cauliflower Bowls (or Tacos!)
To store leftovers, keep the roasted cauliflower, beans, and any other toppings in airtight containers in the refrigerator. They will stay fresh for up to three days. It’s best to keep the chimichurri sauce separate until you are ready to eat.
tips to make Chimichurri Cauliflower Bowls (or Tacos!)
- Make extra chimichurri sauce because it tastes great on many other dishes.
- You can add more vegetables like zucchini or carrots to the roasted mix for extra nutrition.
- If you like it spicy, add more chipotle or fresh jalapeños.
variation
If you want to switch things up, try using other vegetables like sweet potatoes or broccoli. You can also use quinoa instead of rice for a different texture.
FAQs
1. Can I make this recipe vegan?
Yes! This recipe is naturally vegan since it contains no animal products.
2. How long does it take to make this dish?
The whole process takes about 30-40 minutes, depending on how quickly you can chop and prepare the ingredients.
3. Can I meal prep these bowls?
Absolutely! These bowls are great for meal prep. Just keep the components separate in the fridge and assemble when you are ready to eat.
