These Healthy Cauliflower Taco Bowls combine all of your favorite taco flavors in one simple recipe. Ready in just 30 minutes, this is the perfect vegan weeknight dinner!
- 1 cup water (opt.)
- 1 cup broth / bouillon
- 1 tsp olive oil
- 3 cloves garlic diced
- 1/2 red onion diced
- 1 bell pepper deseeded and diced
- 16 oz cauliflower riced
- 1 packet taco seasoning
- 1 tsp paprika
- 1 tsp chili powder
- 1 15 oz can pinto beans drained and rinsed
- salt as needed
- optional toppings spinach, cilantro, jalapeno slices, avocado
- Combine bouillon and water in a cup. Set aside until broth is called for.
- Heat olive oil in a pan over medium heat.
- Add garlic, onion and bell pepper to the pan.
- Saute until veggies become slightly tender (approx. 3-5 minutes).
- Stir in cauliflower rice, taco seasoning, paprika, chili powder, pinto beans and broth. Bring to a bowl, then simmer on low until all of the broth is absorbed (approx. 10-12 minutes).
- Taste and adjust seasoning as needed.
- Remove from heat.
- Serve cauliflower "meat" with any optional toppings you would like.