Cauliflower Meat Burrito Bowl Recipe By Tasty

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CAULIFLOWER "MEAT" TACOS RECIPE BY TASTY



Cauliflower

Here's what you need: cauliflower, mushroom, olive oil, medium yellow onion, garlic, ground cumin, smoked paprika, chili powder, soy sauce, salt, pepper, corn tortilla, tomato, avocado, tomato salsa, fresh cilantro, lime wedge

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 8 servings

Number Of Ingredients 17

1 medium head cauliflower, washed
5 oz mushroom, such as baby bella, cleaned and quartered
1 ½ tablespoons olive oil
1 medium yellow onion, minced
2 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
2 tablespoons chili powder
2 tablespoons soy sauce
salt, to taste
pepper, to taste
corn tortilla
tomato, diced
avocado, diced
tomato salsa
fresh cilantro
lime wedge

Steps:

  • Cut the cauliflower in half and break it into small florets.
  • Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
  • Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
  • Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
  • Add the cauliflower "meat" to the tortilla, along with your favorite toppings. Serve with a lime wedge.
  • If you have leftovers, the cauliflower "meat" will keep refrigerated in an airtight container for about 2 days.
  • Enjoy!

Nutrition Facts : Calories 61 calories, Carbohydrate 9 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams

CAULIFLOWER WALNUT BURRITOS RECIPE BY TASTY



Cauliflower Walnut Burritos Recipe by Tasty image

Here's what you need: cauliflower, walnuts, olive oil, medium yellow onion, garlic, chili powder, ground cumin, smoked paprika, low sodium soy sauce, low sodium vegetable broth, kosher salt, pepper, large flour tortillas, spanish rice, lettuce, tomato, shredded vegan cheddar cheese, guacamole

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 18

½ head cauliflower, broken into florets
¾ cup walnuts
olive oil, to taste
½ medium yellow onion, diced
2 cloves garlic, minced
2 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
2 tablespoons low sodium soy sauce
¼ cup low sodium vegetable broth
kosher salt, to taste
pepper, to taste
4 large flour tortillas
2 cups spanish rice, cooked
lettuce, chopped, for serving
tomato, diced, for serving
shredded vegan cheddar cheese, for serving
guacamole, for serving

Steps:

  • Add the cauliflower florets and walnuts to a food processor and pulse until crumbly. Set aside.
  • Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the cauliflower mixture and cook for 4-5 minutes, until the cauliflower is semi-tender.
  • Add another drizzle of olive oil, the garlic, chili powder, cumin, paprika, and soy sauce and cook for 2-3 minutes more, until the spices are fragrant. Add the vegetable broth and cook for another 5-6 minutes, until the broth has evaporated and the cauliflower is tender. Season with salt and pepper to taste.
  • To assemble a burrito, add ¼ of the Spanish rice, ¼ of the cauliflower-walnut mixture, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
  • Enjoy!

Nutrition Facts : Calories 561 calories, Carbohydrate 67 grams, Fat 27 grams, Fiber 5 grams, Protein 12 grams, Sugar 5 grams

CAULIFLOWER "MEAT" BURRITO BOWL RECIPE BY TASTY



Cauliflower

Here's what you need: cauliflower, mushroom, olive oil, medium yellow onion, garlic, ground cumin, smoked paprika, chili powder, soy sauce, salt, pepper, rice, corn, black bean, avocado, pico de gallo, lime wedge, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 bowls

Number Of Ingredients 18

1 medium head cauliflower, washed
5 oz mushroom, such as baby bella, cleaned and quartered
1 ½ tablespoons olive oil
1 medium yellow onion, minced
2 cloves garlic, minced
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
2 tablespoons chili powder
2 tablespoons soy sauce
salt, to taste
pepper, to taste
rice, cooked
corn
black bean
avocado, sliced
pico de gallo
lime wedge
fresh cilantro

Steps:

  • Cut the cauliflower in half and break it into small florets.
  • Place the florets in a food processor and pulse until they break down to rice-size pieces. Remove from the processor and set aside.
  • Add the mushrooms to the food processor and pulse until broken down to rice-size pieces.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for about 4 minutes, until fragrant and the onion is translucent.
  • Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated.
  • Add the rice to a bowl and top with cauliflower "meat" and your favorite toppings. Serve with a lime wedge and garnish with cilantro.
  • If you have leftovers, the cauliflower "meat" will keep refrigerated in an airtight container for about 2 days.
  • Enjoy!

Nutrition Facts : Calories 122 calories, Carbohydrate 18 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, Sugar 6 grams

WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY



Weekday Meal-Prep Chicken Burrito Bowls Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro

Provided by Scott Loitsch

Categories     Lunch

Yield 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
3 bell peppers, any color, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
salt, to taste
pepper, to taste
1 jar salsa
3 cups brown rice, cooked
1 can black beans, drained and rinsed
1 can corn
1 cup shredded cheddar cheese
1 lime, sliced into wedges
2 tablespoons fresh cilantro, to garnish

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Line a baking sheet with foil.
  • Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
  • Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
  • Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
  • Top each chicken breast with a generous pour of salsa.
  • Bake in a preheated oven for 25 minutes.
  • Rest chicken for 10 minutes, before slicing into strips.
  • Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
  • Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams

VEGGIE BURRITO BOWL RECIPE BY TASTY



Veggie Burrito Bowl Recipe by Tasty image

Here's what you need: olive oil, zucchini squashes, yellow bell pepper, red bell pepper, garlics, cannellini bean, fresh thyme leaf, cayenne pepper, salt, flour tortillas, guacamole, pico de gallo

Provided by Dhruv Vohra

Categories     Lunch

Yield 2 servings

Number Of Ingredients 12

1 tablespoon olive oil
2 zucchini squashes, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
3 garlics, minced
1 can cannellini bean, rinsed and drained
1 tablespoon fresh thyme leaf
½ teaspoon cayenne pepper
1 ¼ teaspoons salt
4 flour tortillas, 8 in (20 cm)
guacamole
pico de gallo

Steps:

  • Preheat oven to 350°F (175°C).
  • Turn a muffin tin upside down, and stuff tortilla shells into the spaces between the cups so that the tortillas form a bowl shape. Bake for 20-25 minutes until golden and crispy.
  • Heat the olive oil in a large, nonstick skillet. Toss in the diced bell peppers, zucchini, salt, cayenne pepper, thyme, and garlic, and sauté until the vegetables have softened, about 8 minutes.
  • Add in the cannellini beans and sauté just until the beans have fully warmed through, about 2 minutes.
  • Divide the mixture evenly between 4-6 tortilla bowls. Top with guacamole and pico de gallo and serve.
  • Enjoy!

Nutrition Facts : Calories 675 calories, Carbohydrate 115 grams, Fat 59 grams, Fiber 18 grams, Protein 29 grams, Sugar 14 grams

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Top Asked Questions

What is in a cauliflower burrito bowl?
Nothing fancy to see here – just a healthy, delicious, vegan burrito bowl combo featuring spicy roasted cauliflower, pico de gallo, creamy refried black beans, rice, corn, avocado, and a good lime drench. Rice: Cook the rice according to package directions. Cauliflower: Heat the oven to 425 degrees.
How to cook cauliflower for tacos?
Add the cauliflower, mushrooms, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper and stir. Cook for about 10 minutes, until the cauliflower and mushroom mixture is tender and the water released from the mushrooms has evaporated. Add the cauliflower “meat” to the tortilla, along with your favorite toppings. Serve with a lime wedge.
Do veggie burritos taste good with cauliflower?
These veggie burritos are easy and taste incredible. We love these with the addition of spicy cauliflower, which adds some extra heartiness, but the burritos are still very tasty with the cauliflower left out. The cauliflower takes about 30 to 40 minutes to make and can be made in advance.
How to cook cauliflower with walnuts and onion?
Add the cauliflower florets and walnuts to a food processor and pulse until crumbly. Set aside. Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the cauliflower mixture and cook for 4-5 minutes, until the cauliflower is semi-tender.

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