Vegan Mexican Bowl

Vegan Mexican Bowl

  • Author: Alana Haldan
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Cuisine: Mexican


Cauliflower is one of those subtle ingredients that acts as a blank slate, letting the spices and seasonings you use really shine. Here, chili powder, cumin, and cayenne transform the humble vegetable into a centerpiece of this meal. Roasting the cauliflower for a short time at high heat allows the florets to get crispy and caramelized.



  • 1 ¾ cups water
  • 1 ½ tsp sea salt, divided
  • 1 cup long grain brown rice
  • 1 medium head cauliflower, cut into bite-sized florets
  • 2 Tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp oregano
  • ½ tsp ground cumin
  • ¼ tsp cayenne
  • 2 romaine hearts, chopped (about 8 cups)
  • ¼ medium head red cabbage, shredded (about 2 cups)
  • 1 ¾ cups cooked black beans, or 1 15 oz can black beans, rinsed and drained
  • 2 avocados, sliced
  • 1 cup salsa
  • ¼ cup pepitas
  • 2 jalapeños, thinly sliced
  • 1 green onion, thinly sliced
  • Vegan sour cream, optional
  • 2 limes, cut into wedges


  1. Preheat oven to 450° F.
  2. In a medium pot, combine water and salt and bring to a boil. Add rice, then cover, lower heat to a simmer, and cook 40 minutes. Leaving lid on, remove from heat and let sit 10 minutes. Fluff with a fork and set aside.
  3. Meanwhile, prepare the cauliflower. In a large bowl, combine cauliflower florets with olive oil, chili powder, garlic powder, oregano, cumin, cayenne, and remaining ½ tsp salt. Toss well to coat. Place on a parchment-lined baking sheet and bake until tender yet firm, about 15 minutes.
  4. Divide romaine equally between 4 serving bowls, then add shredded cabbage, beans, rice, and cauliflower. Top with avocado, salsa, pepitas, jalapeños, green onion, and vegan sour cream, if desired. Serve with lime wedges.