A healthy, flavorful recipe to spice up your healthy meal rotation! It’s vegan and full of nutrients and fiber to keep you satisfied.
Serves: 4
Ingredients
Cauliflower
- 1 Tbsp olive oil
- 2 cups cauliflower pearls, or chopped cauliflower
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 2 Tbsp taco seasoning
Brown Rice
- 1 Tbsp olive oil
- 1/2 red bell pepper, diced
- 1/2 red onion, diced
- 1 jalapeño, diced small
- 2 cups cooked brown rice or quinoa
- 4-ounce can green chilis
- 2 Tbsp taco seasoning
- 1/4 cup salsa
Cilantro Ranch
- 1/2 cup vegan mayo
- 1 Tbsp apple cider vinegar
- 1/2 bunch cilantro
- 2 peeled garlic cloves
- 5 basil leaves
- Salt & pepper
- Water as needed
Salad
- 5 cups leafy greens
- Lime wedge for topping
Preheat the oven to 425F and add the cauliflower ingredients to a lined baking sheet. Toss to coat evenly, then cook for 25–30 min.
While the cauliflower is cooking, prepare the rice mixture by heating olive oil in a pan over a medium temp. Sauté bell pepper, onion, and jalapeño for 5 minutes. Add the remaining rice ingredients and toss to combine. Turn heat to low and stir occasionally until ready to plate.
To prepare the cilantro ranch, add all of the ingredients (except the water) to a food processor or blender. Taste and adjust salt, pepper, and vinegar to your liking. Thin with water until desired consistency is reached.
To assemble, layer greens, rice mixture, and cauliflower in each bowl. Drizzle with cilantro ranch and serve with lime wedges.
Emily Turngren is the owner and chef of emVISION FOODS CO. A fresh, home delivery meal service in the Memphis area. She has been in the food industry for over 20 years as a private chef and cooking instructor. Learn more at emvisionfoods.com. Follow on Instagram @emvision_foods_ co
