Roasted Chipotle Cauliflower Taco Bowls Recipe

Roasted Chipotle Cauliflower Taco Bowls

Meat has met its match! Simple to cook and packed with delicious proteins. You’ll love this Roasted Chipotle Cauliflower Taco Bowl recipe made with Plant Boss® Mild Plant Taco Meatless Crumbles.

Prep: 15 minutesCook: 30 minutesTotal: 45 minutesDifficulty: Easy

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Ingredients

  • FOR THE CHIPOTLE CAULIFLOWER:
  • 1 can chipotle chilies in adobo sauce (1.5 oz.)
  • 4 cups cauliflower florets (1 head)
  • 1 tbsp. honey
  • 2 cloves garlic, minced
  • 2 tbsp. olive oil
  • pinch Salt and pepper (to taste)
  • FOR THE TACO ‘MEAT’:
  • 1 package Plant Boss® Mild Plant Taco Meatless Crumbles (3.35 oz.)
  • 2 cups cool water
  • 2 tbsp. neutral oil
  • FOR THE LIME CREMA:
  • 1⁄2 cup Greek yogurt
  • 1⁄2 cup sour cream
  • 2 tbsp. lime juice
  • Toppings: shredded purple cabbage, cilantro, lime wedges

Directions

  • Preheat oven to 425°.
  • Remove 2-4 chilies from can and chop. (Refrigerate remainder, good for 1-2 months.)
  • Toss chopped chilies, cauliflower florets, honey, garlic, olive oil, salt and pepper until evenly coated. Spread onto foil-lined baking sheet and bake for 25-30 minutes.
  • Cook Mild Meatless Crumbles with water and oil according to package directions.
  • Combine yogurt, sour cream and lime juice. Season with salt. Chill until needed.
  • Assemble into bowls: Mild meatless crumbles, roasted cauliflower; drizzle with crema and top with shredded cabbage, cilantro and a squeeze of lime.

Ingredients

  • FOR THE CHIPOTLE CAULIFLOWER:
  • 1 can chipotle chilies in adobo sauce (1.5 oz.)
  • 4 cups cauliflower florets (1 head)
  • 1 tbsp. honey
  • 2 cloves garlic, minced
  • 2 tbsp. olive oil
  • pinch Salt and pepper (to taste)
  • FOR THE TACO ‘MEAT’:
  • 1 package Plant Boss® Mild Plant Taco Meatless Crumbles (3.35 oz.)
  • 2 cups cool water
  • 2 tbsp. neutral oil
  • FOR THE LIME CREMA:
  • 1⁄2 cup Greek yogurt
  • 1⁄2 cup sour cream
  • 2 tbsp. lime juice
  • Toppings: shredded purple cabbage, cilantro, lime wedges

Directions

  • Preheat oven to 425°.
  • Remove 2-4 chilies from can and chop. (Refrigerate remainder, good for 1-2 months.)
  • Toss chopped chilies, cauliflower florets, honey, garlic, olive oil, salt and pepper until evenly coated. Spread onto foil-lined baking sheet and bake for 25-30 minutes.
  • Cook Mild Meatless Crumbles with water and oil according to package directions.
  • Combine yogurt, sour cream and lime juice. Season with salt. Chill until needed.
  • Assemble into bowls: Mild meatless crumbles, roasted cauliflower; drizzle with crema and top with shredded cabbage, cilantro and a squeeze of lime.