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Photo:Ali Redmond
Ali Redmond
Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:4 bowlsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:4 bowls
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:20 mins
Additional Time:
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 bowls
Yield:
4 bowls
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cuplime juice (from about 2 limes)1-2 tablespoons chopped chipotles in adobo sauce (see Tip)1tablespoonhoney2clovesgarlic½teaspoonsalt1small headcauliflower, cut into bite-size pieces1smallred onion, halved and thinly sliced2 cupscooked quinoa, cooled1cupno-salt-added canned black beans, rinsed½cupcrumbled queso fresco1cupshredded red cabbage1mediumavocado1lime, cut into 4 wedges (Optional)
Cook Mode(Keep screen awake)
Ingredients
¼cuplime juice (from about 2 limes)
1-2 tablespoons chopped chipotles in adobo sauce (see Tip)
1tablespoonhoney
2clovesgarlic
½teaspoonsalt
1small headcauliflower, cut into bite-size pieces
1smallred onion, halved and thinly sliced
2 cupscooked quinoa, cooled
1cupno-salt-added canned black beans, rinsed
½cupcrumbled queso fresco
1cupshredded red cabbage
1mediumavocado
1lime, cut into 4 wedges (Optional)
DirectionsPreheat oven to 450°F. Line a large rimmed baking sheet with foil.Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl; add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion over the cauliflower. Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes; set aside to cool.Divide quinoa among 4 single-serving lidded containers (1/2 cup each). Top each with one-fourth of the cauliflower mixture, 1/4 cup black beans and 2 tablespoons cheese. Seal the containers and refrigerate for up to 4 days.To reheat 1 container, vent the lid and microwave on High until steaming, 2 1/2 to 3 minutes. Top with 1/4 cup cabbage and 1/4 avocado (sliced). Serve with a lime wedge, if desired.TipLook for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.To make aheadPrepare through Step 3 and refrigerate for up to 4 days. Reheat and add cabbage, avocado and lime juice (if using) just before serving.Originally appeared: EatingWell.com, October 2019; updated September 2022
Directions
Preheat oven to 450°F. Line a large rimmed baking sheet with foil.Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl; add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion over the cauliflower. Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes; set aside to cool.Divide quinoa among 4 single-serving lidded containers (1/2 cup each). Top each with one-fourth of the cauliflower mixture, 1/4 cup black beans and 2 tablespoons cheese. Seal the containers and refrigerate for up to 4 days.To reheat 1 container, vent the lid and microwave on High until steaming, 2 1/2 to 3 minutes. Top with 1/4 cup cabbage and 1/4 avocado (sliced). Serve with a lime wedge, if desired.TipLook for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.To make aheadPrepare through Step 3 and refrigerate for up to 4 days. Reheat and add cabbage, avocado and lime juice (if using) just before serving.
Preheat oven to 450°F. Line a large rimmed baking sheet with foil.
Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl; add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion over the cauliflower. Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes; set aside to cool.
Divide quinoa among 4 single-serving lidded containers (1/2 cup each). Top each with one-fourth of the cauliflower mixture, 1/4 cup black beans and 2 tablespoons cheese. Seal the containers and refrigerate for up to 4 days.
To reheat 1 container, vent the lid and microwave on High until steaming, 2 1/2 to 3 minutes. Top with 1/4 cup cabbage and 1/4 avocado (sliced). Serve with a lime wedge, if desired.
TipLook for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.
Tip
Look for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.
To make aheadPrepare through Step 3 and refrigerate for up to 4 days. Reheat and add cabbage, avocado and lime juice (if using) just before serving.
To make ahead
Prepare through Step 3 and refrigerate for up to 4 days. Reheat and add cabbage, avocado and lime juice (if using) just before serving.
Originally appeared: EatingWell.com, October 2019; updated September 2022
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Nutrition Facts(per serving)345Calories13gFat47gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
