Meal Prep These Chipotle-Lime Cauliflower Taco Bowls for an Easy Work Lunch | Prep School

corn

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa adds protein while rice is often less expensive.

black beans

🥗Healthier: kidney beans

💰Cheaper: canned chickpeas

Chickpeas are often cheaper and still provide protein.

tortillas

🥗Healthier: lettuce wraps

💰Cheaper: pita bread

Lettuce wraps lower carbs while pita is often cheaper.

Start by making a flavorful sauce: add 2 cloves of garlic to a blender.

Add 1/4 cup of lime juice to the blender.

Add 1 whole chipotle in adobo sauce (about 2 tablespoons) to the blender.

Add a little bit of honey and salt to the blender.

Blend the ingredients until smooth.

Preheat the oven to 450°F.

Break down the head of cauliflower into smaller, evenly-sized florets.

Coat the cauliflower florets with the blended sauce.

Spread the cauliflower on a baking sheet, ensuring they have enough space to get crispy.

Slice up some red onion and sprinkle it on top of the cauliflower.

Place the baking sheet in the oven to roast the cauliflower.

While the cauliflower roasts, prepare quinoa (about 1/2 cup) and black beans.

Assemble the meal prep bowl: start with a base of quinoa, add black beans, and a quarter of the roasted cauliflower.

Top with sliced cabbage, crumbled queso fresco, and avocado.

Finish with a fresh squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary