Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch
Servings: 4 bowls

Prep Time: 20minutes mins
Cook Time: 30minutes mins
Total Time: 50minutes mins
Ingredients:

FOR THE CAULIFLOWER
1 tbsp olive oil
2 cups cauliflower roughly chopped
1/2 red bell pepper chopped
1/2 red onion chopped
2 tbsp taco seasoning

FOR THE BROWN RICE
1 tbsp olive oil
1/2 red bell pepper chopped
1/2 red onion chopped
1 jalapeño chopped
2 cups brown rice cooked
1 cup frozen corn
1 15-ounce can black beans drained and rinsed
1 4-ounce can green chilis
2 tbsp taco seasoning
1/4 cup salsa*

FOR THE CILANTRO RANCH
1/2 cup vegan mayo
1 tbsp apple cider vinegar plus more to taste
1/2 bunch cilantro
4 cloves garlic peeled
5 basil leaves
salt & pepper to taste
water as needed

FOR THE SALAD
5 cups leafy greens
1 avocado chopped
cilantro, lime wedges for topping

Instructions:
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Add all of the cauliflower ingredients to the baking sheet and toss to coat evenly. Bake in the oven for 30 minutes, tossing halfway.
While the cauliflower is cooking, prepare the rice mixture.
Heat olive oil in a pan over medium heat. Add bell pepper, onion and jalapeño to the pan and sauté for 5 minutes. Add the remaining rice ingredients and toss to combine. Turn heat to low and stir occasionally until you are ready to eat.
To prepare the cilantro ranch add all of the ingredients (except the water) to a food processor. Taste and adjust salt, pepper and vinegar to taste. Thin with water until desired consistency is reached.
To assemble, layer greens, rice mixture and cauliflower in each bowl. Top with avocado and cilantro. Drizzle with cilantro ranch and serve with lime wedges!

                                                                                                                Cajun Sweet Potato Rice Bowl
Yield: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients:
2 sweet potatoes
 2 Tbs Cajun seasoning
2 Tbs olive oil
 For the Black Beans:
1 Tbs olive or canola oil
1 14 oz can black beans, drained
 3 cloves garlic, peeled and minced
 1 1/2 cups rice, uncooked
salt, pepper to taste
Optional add ons:
⦁ 1 cup onions, chopped
⦁ 2 bell peppers chopped
⦁ 1 avocado, cubed
⦁ Tahini Sauce for serving: 1/3 cup tahini, 1 tbs garlic powder, 1 lemon juiced, 1/8 cup or more water to thin.
Instructions:
⦁ Cook the rice according the directions.
⦁ On a baking sheet prepared with parchment paper, mix the sweet potato cubes with olive oil, cajun seasoning. Season with salt and pepper. Bake for around 20 minutes at 415°F.
⦁ Preparing the black beans from the ⦁ Mexican Fiesta Cauliflower Rice. In a small skillet, heat oil, minced garlic, add optional onions and bell pepper. Finally, add drained canned black beans, set aside, and keep warm.
⦁ Assemble the bowl. Start with rice, followed by sweet potatoes, beans, and optional avocado cubes, and a good amount of tahini and hot or BBQ sauce.

                                                                                                                  Vegan Grain Bowl

Prep Time:
30 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings
Nutrition Profile:
Nut-Free Dairy-Free Healthy Aging Healthy Immunity Soy-Free High-Fiber Vegan Vegetarian Egg-Free
Ingredients:
1 medium sweet potato, peeled if desired, cut into 1-inch chunks
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons tahini
2 tablespoons water
1 tablespoon lemon juice
1 small clove garlic, minced
2 cups cooked quinoa
1 15-ounce can chickpeas, rinsed
1 firm ripe avocado, diced
¼ cup chopped fresh cilantro or parsley

Directions:
Preheat oven to 425 degrees F.
Toss sweet potato with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 15 to 18 minutes.
Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining 1/4 teaspoon each salt and pepper in a small bowl.
To serve, divide quinoa among 4 bowls. Top with equal amounts of sweet potato, chickpeas and avocado. Drizzle with the tahini sauce. Sprinkle with parsley (or cilantro).