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!
Servings: 2 people
Ingredients
- 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
Dressing
- 2 tbsp salsa
- 2 tbsp greek yogurt
- 1/2 lime
Optional
- a handful of tortilla chips
- a couple sprigs of cilantro
Instructions
- 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!