Roast Vegetable Taco Bowl

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Ingredients

  • 1 cup brown rice, cooked by package instructions
  • 4 cups cauliflower or any of your favorite vegetables to roast
  • 1 tsp olive oil
  • 1 tbsp taco seasoning (see separate recipe)
  • 1 can pinto beans, rinsed, drained
  • ½ cup water
  • 1 tsp chili powder
  • 4 medium tomatoes
  • ½ cup chopped cilantro
  • 1 small onion
  • ¼ tsp honey
  • Juice of 2 limes
  • Salt to taste
  • 1 avocado

Method

  1. Cook the rice according to package directions.
  2. Heat the oven to 425 degrees.
  3. Toss the cauliflower with olive oil taco seasoning.
  4. Roast for 20 minutes, tossing halfway through to prevent burning.
  5. Combine the pinto beans, and water in a small saucepan. Bring to a low simmer.
  6. Mash the beans until the mixture gets creamy but still chunky with beans.
  7. It will thicken as it warms over medium-low heat. Make sure not too thick.
  8. To make salsa, add tomatoes, onion, cilantro lime juice and honey to a blender. Pulse lightly until chopped.
  9. Add salt to taste.
  10. In each bowl add rice, beans, roasted cauliflower. Spoon salsa over, then top with avocado slices.

Nutritional Information

Calories: 410
Fat: 10.7g
Sodium: 76 mg
Carbohydrate: 67.3g
Sugars: 6.6g
Protein: 14.6g

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