A bold, smoky marinade elevates roasted cauliflower in this meal-prep version of our popular Chipotle-Lime Cauliflower Tacos (see Associated Recipes). To cut down on prep time, look for precut cauliflower in the produce department. You can also save time by using microwaveable quinoa pouches (you'll need one 8-ounce pouch for this recipe) instead of cooking quinoa.

Quinoa, cooked

Cauliflower

Black Beans, canned

Avocado

Queso Fresco

Red Cabbage

Onion

Lime

Lime Juice

Chipotles in Adobo sauce

Honey

Garlic

Salt

Chipotle-Lime Cauliflower Taco Bowls

serving

At EatingWell, their mission is to help make healthy happen every day. They provide the inspiration and information people need to make healthy eating a way of life.

eatingwell

Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil.

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.

Divide cooled 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

Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cut into bite-size pieces cauliflower head in a large bowl; add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle halved and thinly sliced onion over the cauliflower. Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes; set aside to cool.

Yamfit

Super Lose Weight Day 2 (lunch)

Nutrients

Ingredients

Chipotle-Lime Cauliflower Taco Bowls

Micro nutrients

Yamfit