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Vegetarian Taco Salad Bowls

If Meatless Monday and Taco Tuesday had a baby, these Vegetarian Taco Salad Bowls with roasted cauliflower and chickpeas would be it!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Salad
Cuisine: American, Mexican
Keyword: Colourful, Fresh, Grain Bowl, Taco, Taco Salad
Servings: 2 people
Author: Emily


  • 1 whole cauliflower
  • 1 can (398 ml) chickpeas
  • 1.5 shallots (1 small white onion would be fine too)
  • 1 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 8 cranks black pepper (or however much you want)
  • 1/2 cup uncooked rice
  • 2/3 cup lettuce or greens of choice
  • 1/4 cup shredded cheddar cheese
  • 1 avocado
  • 1/2 tomato


  • 2 tbsp salsa
  • 2 tbsp greek yogurt
  • 1/2 lime


  • a handful of tortilla chips
  • a couple sprigs of cilantro


  • Preheat oven to 400F. Line a cookie sheet with parchment paper.
  • Wash and cut cauliflower into bite-sized florets. Add to a medium-sized bowl.
  • Drain and rinse chickpeas, add to the same bowl.
  • Slice shallots into thin strips, add to bowl.
  • Add 1 tbsp olive oil and chili, garlic, paprika, cumin, salt and pepper to bowl with veggies. Toss to mix and cover evenly. Spread on parchment-lined cookie sheet.
  • Roast veggies in oven for 20-25 minutes.
  • Meanwhile, cook rice according to package instructions. Usually, it's about 2:1 water to rice.
  • Now it's time to prep all the toppings. Wash and chop lettuce, shred cheese, slice avocados, dice tomato.
  • To prepare dressing, combine 2 tbsp each of salsa and greek yogurt. Add juice from 1/2 lime.
  • Once rice and veggies are done, assemble bowls. Top with dressing, tortilla chips and cilantro. Enjoy!