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Vegetarian Roasted Cauliflower Whole Wheat Tortilla Bowls

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  • Prep 30 min
  • Total 45 min
  • Servings 8
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This vegetarian Tortilla Bowl™ brings together traditional Mexican spice flavours – chili powder, cumin and coriander – and combines them with cauliflower, spinach and red bell pepper. The roasted vegetable medley is complemented with a simple avocado-lime based dressing. Great textures with great flavours – it’s veggie-licious!
Created May 11, 2017
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Ingredients

  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 medium head cauliflower, cut into florets (about 6 cups)
  • 1 red bell pepper, coarsely chopped (1 cup)
  • 3 tablespoons olive oil
  • 1 avocado, pitted, peeled and diced (1 cup)
  • 1/4 cup cilantro leaves
  • 3 tablespoons water
  • 2 tablespoons fresh lime juice
  • 1 package (8 count) Old El Paso™ Whole Grain Tortilla Bowls or Old El Paso™ Tortilla Bowls
  • 2 cups baby spinach

Steps

  •  
    1
    Heat oven to 400°F. Line 15x10x1-inch pan with foil. In small bowl, mix chili powder, cumin, coriander and 3/4 teaspoon of the salt.
  •  
    2
    In large bowl, mix cauliflower and bell pepper. Drizzle with 1 tablespoon of the oil; toss to coat. Sprinkle with spice mixture; toss until evenly coated. Spread mixture into an even layer on pan. Roast uncovered 25 to 30 minutes or until cauliflower is tender.
  •  
    3
    Meanwhile, make avocado dressing. In blender or small food processor, place avocado, cilantro, water, lime juice, remaining 2 tablespoons oil, and remaining 1/4 teaspoon salt. Cover and blend until smooth, scraping down sides a few times.
  •  
    4
    Heat tortilla bowls as directed on package. Divide spinach among bowls; top with generous tablespoon of avocado dressing; divide roasted cauliflower and pepper mixture among boats. Serve remaining dressing on the side.

Expert Tips

  • Tip 1
    Coriander (seeds from cilantro plants) and cumin can be purchased as whole seeds. For more flavour, try dry toasting them in a skillet for 3 to 4 minutes over medium heat and then grinding them in a coffee bean or nut grinder.
  • Tip 2
    To dice the avocado, cut in half and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
  • Tip 3
    Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Nutrition Information

180 Calories, 10g Total Fat, 4g Protein, 18g Total Carbs

Nutrition Facts

Serving Size: 8 servings
Calories
180
Total Fat
10g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
0mg
Sodium
530mg
Total Carbs
18g
Dietary Fiber
4g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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