Chipotle-Lime Cauliflower Taco Bowl With Cashew Cheese Dressing
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
A vibrant taco bowl featuring chipotle-lime cauliflower rice, spiced pinto beans, avocado, and chard, topped with a creamy cashew cheese dressing. This plant-based meal is both energizing and satisfying.
Ingredients
- 14.8 ml avocado oil
- 473 ml cauliflower rice
- 2.46 ml chipotle powder
- 2.46 ml chili powder
- sea salt
- black pepper
- 14.8 ml cilantro minced
- 14.8 ml lime juice
- 14.8 ml avocado oil
- 473 ml pinto beans cooked
- 1 clove garlic minced
- 2.46 ml chili powder
- 2.46 ml sweet paprika
- 2.46 ml cumin
- 1.23 ml oregano
- 1.23 ml sea salt
- 1.23 ml black pepper
- 29.6 ml water
- 1 avocado sliced
- 473 ml chard shredded
- 0.5 lime halved
- 118 ml Cashew Cheese Dressing
Nutrition (per serving, estimated)
Estimated based off 16 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 441 mg
- Iron: 13 mg
- Magnesium: 415 mg
- Phosphorus: 1026 mg
- Potassium: 3646 mg
- Zinc: 6.34 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml avocado oil
- 473 ml cauliflower rice
- 2.46 ml chipotle powder
- 2.46 ml chili powder
- sea salt
- black pepper
- 14.8 ml lime juice
- 14.8 ml avocado oil
- 2.46 ml chili powder
- 2.46 ml sweet paprika
- 2.46 ml cumin
- 1.23 ml oregano
- 1.23 ml sea salt
- 1.23 ml black pepper
- 29.6 ml water
- 118 ml Cashew Cheese Dressing
Prepare
- Mince 14.8 ml cilantro
- 473 ml pinto beans, cooked
- Mince 1 clove garlic
- Slice 1 avocado
- Shred 473 ml chard
- Halve 0.5 lime
Let's Cook
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Step 1.
In a medium skillet over medium heat, warm 1 tablespoon avocado oil. Add 2 cups cauliflower rice, ½ teaspoon chipotle powder, ½ teaspoon chili powder, a pinch of sea salt, and a pinch of black pepper. Stir well and cook for 5 minutes, until the cauliflower rice is soft. Turn off the heat, then stir in 1 tablespoon minced fresh cilantro and 1 tablespoon freshly squeezed lime juice.
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Step 2.
While the cauliflower rice cooks, in a small pot over medium heat, warm 1 tablespoon avocado oil. Add 2 cups cooked pinto beans, 1 clove minced garlic, ½ teaspoon chili powder, ½ teaspoon sweet paprika, ½ teaspoon ground cumin, ¼ teaspoon dried oregano, ¼ teaspoon sea salt, and ¼ teaspoon black pepper. Stir well and drizzle in 2 tablespoons water, adding more if the beans appear dry. Cook for 10 minutes, until the spices are fragrant, then turn off the heat.
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Step 3.
Assemble each bowl with half of the cauliflower rice, half of the pinto beans, half of a sliced avocado, and 1 cup shredded chard. Garnish each bowl with a lime wedge and drizzle with ¼ cup Cashew Cheese Dressing.