Ingredients
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For the Cauliflower Rice:
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1 large head of cauliflower (about 2 pounds)
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Juice of 2 limes
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Zest of 1 lime
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2 tablespoons olive oil
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2 cloves garlic, minced
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 cup chopped fresh cilantro leaves (optional)
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For the Chili Sauce:
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1 can (15 ounces) organic black beans, drained and rinsed
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1/2 cup chopped red onion
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1/4 cup chopped fresh jalapeño peppers (seeds and ribs removed for less heat)
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2 tablespoons apple cider vinegar
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1 tablespoon maple syrup
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1 tablespoon olive oil
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Salt and black pepper to taste
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For the Sweet Potato Black Bean Mash:
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2 medium sweet potatoes (about 2 pounds), cooked and mashed
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1 can (15 ounces) organic black beans, drained and rinsed
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Juice of 1 lime
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1/4 cup chopped fresh cilantro leaves (optional)
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Salt and black pepper to taste
Directions
Sub_Title: A Budget-Friendly, Kid-Friendly, Whole Foods Plant-Based Meal Prep Idea Inspired by Mexican Cuisine
Description: This delicious and easy-to-make vegan meal prep idea combines cauliflower rice, chickpeas, sweet potatoes, and a variety of spices to create a satisfying lunch or dinner option any day of the week. It’s packed with protein, fiber, and nutrients while being free from common allergens like gluten and dairy. Plus, it only takes 30 minutes to prepare!
Ingredients:
For the Cauliflower Rice:
* 1 large head of cauliflower (about 2 pounds)
* Juice of 2 limes
* Zest of 1 lime
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 cup chopped fresh cilantro leaves (optional)
For the Chili Sauce:
* 1 can (15 ounces) organic black beans, drained and rinsed
* 1/2 cup chopped red onion
* 1/4 cup chopped fresh jalapeño peppers (seeds and ribs removed for less heat)
* 2 tablespoons apple cider vinegar
* 1 tablespoon maple syrup
* 1 tablespoon olive oil
* Salt and black pepper to taste
For the Sweet Potato Black Bean Mash:
* 2 medium sweet potatoes (about 2 pounds), cooked and mashed
* 1 can (15 ounces) organic black beans, drained and rinsed
* Juice of 1 lime
* 1/4 cup chopped fresh cilantro leaves (optional)
* Salt and black pepper to taste
Instructions:
Day 1: Prepare the Cauliflower Rice and Chili Sauce:
1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Cut the cauliflower into florets and place them on the prepared baking sheet. Drizzle with olive oil and toss until evenly coated. Sprinkle with salt, pepper, lime juice, and zest. Toss again.
3. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until tender and golden brown. Remove from the oven and set aside.
4. Meanwhile, in a blender or food processor, combine the black beans, onion, jalapeños, apple cider vinegar, maple syrup, and olive oil. Blend until smooth. Season with salt and pepper to taste. Set aside.
Day 2: Assemble the Bowls and Store in Containers:
1. Divide the roasted cauliflower rice among four large bowls. Top each serving with one-quarter of the sweet potato black bean mash.
2. Spoon about 1/4 cup of the chili sauce over each bowl. Garnish with additional chopped cilantro if desired.
Note: The unused portions of the chili sauce and sweet potato black bean mash can be stored in separate air-tight containers in the fridge for up to three days.
Makes 4 servings (main dish).
Difficulty Level: Easy
Nutrition Facts per Serving (without dressing):
Calories: 400
Total Fat: 15 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 300 mg
Total Carbohydrates: 50 g
Dietary Fiber: 15 g
Sugars: 8 g
Protein: 15 g
Steps
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1
Done
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Preheat your oven to 425°F. Line a baking sheet with parchment paper. |
|
2
Done
|
Cut the cauliflower into florets and place them on the prepared baking sheet. Drizzle with olive oil and toss until evenly coated. Sprinkle with salt, pepper, lime juice, and zest. Toss again. |
|
3
Done
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Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until tender and golden brown. Remove from the oven and set aside. |
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4
Done
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Meanwhile, in a blender or food processor, combine the black beans, onion, jalapeños, apple cider vinegar, maple syrup, and olive oil. Blend until smooth. Season with salt and pepper to taste. Set aside. |
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5
Done
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Divide the roasted cauliflower rice among four large bowls. Top each serving with one-quarter of the sweet potato black bean mash. |
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6
Done
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Spoon about 1/4 cup of the chili sauce over each bowl. Garnish with additional chopped cilantro if desired. |
