Cauliflower Chipotle Lime Taco Bowls

This veggie bowl is good for your gut and keeps you feeling satisfied because it’s loaded with fiber.

Ingredients:

¼ cup fresh lime juice
3 tablespoons chipotle peppers in adobo sauce, chopped
4 garlic cloves, minced
1 small head cauliflower (about 10 ounces)
½ sweet onion, thinly sliced
2 cups cooked quinoa, follow package directions.
1 can low sodium pinto beans, rinsed
1 cup red cabbage, shredded
1 avocado, cut into 4 wedges
1 cup cherry tomatoes, halved

Directions:

1. Preheat oven to 450 degrees. Line a large baking sheet with parchment paper or foil.
2. In a blender combine the lime juice, chipotles, and garlic. Process until smooth. Place the cauliflower in a large bowl; add the sauce and stir to coat. Pour onto the prepared baking sheet. Sprinkle the onion over the top. Roast in the oven, stirring once, until the cauliflower is tender and light brown in some spots, about 18-20 minutes.
3. In each bowl dived into 3 sections and place 1/2 cup quinoa, 3/4 cup cauliflower, 1/4 cup warmed pinto beans, red cabbage, avocado, and cherry tomatoes.

Makes 4 servings

Carb choices per serving:  3½

This recipe is Heart Smart, Low Sodium and Gluten Free.

*Option not included in nutrition facts.

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