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Smoky Cauliflower Chimichurri Bowls! These filling vegan bowls are full of flavor and loaded up with healthy veggies, served over seasoned black beans (and optional rice) with Mexican Slaw, Chimichurri Sauce, avocado, cilantro, and pickled onions. Repurpose all the leftovers into tasty tacos! Video.
Looking for more? Check out our 33+ Best Cauliflower Recipes and our 50+ Easy Dinner Ideas!
Enter with Love the temple that is your own heart… silently allowing the deep within to flow on and into the deep beyond. ~Ramana Maharshi
Happy New Year friends! I’m not sure about you but boy am I ready to eat some vegan plant-based meals this month! To kick off our annual “Vegan January” here is one of our favorite meals as of late – Smoky Cauliflower Chimichurri Bowls!
On Sundays, I like to make a batch of Cilantro Lime Rice and Mexican pinto beans, make some flavorful chimichurri sauce and this Mexican Slaw, and roast off this super flavorful smoky cauliflower – so that it is all on hand for the coming week. The pickled onions are always a nice touch too! If short on time, pick up a can of black beans- totally fine!
Then the vegan cauliflower bowls are very easy to put together and there is comfort in knowing that something healthy awaits in the fridge. All these ingredients can be repurposed during the week to make tacos as well!
Smoky Cauliflower Chimichurri Bowls | Video!
To make the Smoky Roasted cauliflower – toss with olive oil, salt and spices.
Smoked paprika gives the cauliflower its smokiness.
Add some bell pepper or other veggies to the mix and spread out in a single layer on parchment-lined sheet pans.
Roast the cauliflower in a hot 425F oven until crispy and golden. You’ll need to stir these halfway through!
While the cauliflower is roasting, make or prep any sides you’d like for the bowls.
Chimichurri Cauliflower Bowl Components:
- Chimichurri Sauce
- Mexican slaw (or sub grated cabbage or radishes)
- Pickled red onions (or sub scallions)
- Seasoned Black Beans (heat up canned black beans, or make Mexican Pinto Beans)
- Cilantro Rice,or other whole grain (optional) or Tortillas
Then it’s just a matter of assembling. Which is why I love love love bowls!
Have fun and make them pretty friends! Watermelon radishes are sooooo beautiful here!
And remember, you can take the leftovers and repurpose them into tacos the next day! So tasty!
So meal prep these babies for the coming week. Make the Mexican Slaw, make the chimichurri sauce, make the seasoned black beans and feel good about having some healthy things in your fridge to have on hand.
You may also enjoy:
- Healthy Vegan Buddha Bowls!
- 40 Most Popular Vegan Recipes
- Roasted Cauliflower Steaks with Gremolata
- Roasted Cauliflower Steaks with Romesco Sauce & Lentils
- Zaatar Roasted Cauliflower Steaks with Green Tahini Sauce
Hope your year is off to a beautiful start.
Chimichurri Cauliflower Bowls ( or Tacos!)
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 3-4 1x
- Category: main
- Method: roasted
- Cuisine: South American
- Diet: Vegan
Smokey Roasted Cauliflower with Chimichurri Sauce served over seasoned black beans and optional rice with Mexican slaw, avocado, cilantro and pickled onions.
Smoky Roasted Cauliflower:
- one head cauliflower, cut into small florets
- red bell pepper, cut in half
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground chipotle (optional)
- 1/2 teaspoon garlic powder
Seasoned Black beans:
- 1 x 14-ounce can black beans ( serves 2-3, feel free to double) rinsed, drained
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- drizzle olive oil
2 cups cooked rice (optional, or sub quinoa or black rice)
Mexican Slaw (or sub shredded cabbage or radishes)
Other toppings: sliced avocado, pickled red onions, cilantro, sprouts.
- If making rice or quinoa, cook it according to directions first.
- Roast the Cauliflower: Toss Cauliflower with olive oil, salt and spices in a large bowl, and place in a single layer, on parchement-lined sheet pans ( you may need two. Cut the bell pepper in half and place on the same sheet pan open side down. Roast 12 minutes, turn cauliflower over, rotating racks ( top rack will cook faster) and cook another 12-15 minutes, until nice and golden, and fork-tender.
- Make the Chimichurri Sauce, optional Mexican slaw and optional pickled onions
- Season the blackbeans: Warm up the black beans in a small pot on the stove, adding water, spices, salt and oil.
- Assemble Bowls: Layer rice and beans, top with roasted cauliflower. Drizzle with a little chimichurri sauce and garnish with the slaw, avocado, pickled onions, sprouts and cilantro.
Repurpose these into tacos. Fold the warm cauliflower into warm tortillas, add chimichurri sauce, Mexican Slaw, avocado, seasoned black beans if you like, and your favorite hot sauce! Yum!!!
These also taste great as a wrap or burrito!
- Serving Size: with rice, black beans, avocado and Chimichurri sauce
- Calories: 535
- Sugar: 5 g
- Sodium: 978.9 mg
- Fat: 27.9 g
- Saturated Fat: 4.1 g
- Carbohydrates: 62.6 g
- Fiber: 16.7 g
- Protein: 14.2 g
- Cholesterol: 0 mg
Keywords: roasted cauliflower bowl, Chimichurri cauliflower bowl, cauliflower with Chimichurri sauce, cauliflower Chimichurri bowl
Really good! I didn’t make the chimichurri because I forgot the ingredients, but next time I definitely will. loved the spices in this dish.
Glad this worked without the Chimichurri!
Loved it!! So flavorful!!!!
So good! My husband and my two years old love it very much!
Didn’t have the ingredients to make the chimichurri sauce so I swaped it with sour cream.
Thanks for the recipe!
So glad you all enjoyed!
Nice recipe, would the cauliflower be good to keep in the fridge for a few days, so I can make a batch and use it over a number of days?
Yes Richard, I think it should be fine for 3-4 days!
This Was Amazing!! So much flavor in every element of this dish. I loved every bite!!
Great to hear Nancy!
This recipe is fabulous and so full of flavor. The Feasting at Home site is a great resource for vegan cooking and this recipe is one of my favorites. Thank you!
We really appreciate this Julie!
One of our favorite winter meals. Colorful, crunchy, hearty, delicious.
Great to hear and happy this works for you!
Delicious – fresh and satisfying with lots of layers of flavors that meld well together. Didn’t make the chimichurri sauce this time and it was still fantastic. Will definitely make this again.
Great to hear!
Loved it! The textures and tastes were fabulous. I used quinoa and cut down on the olive oil, 1/4 cup and 1 T. less. Still, the chimichurri sauce had plenty of oil and is indeed my new favorite condiment! If anyone wants to know what vegetarians eat, this is it!
Awesome Amy- thanks!
Great combo of seasoning, was afraid it would be too much but it was not,Added a red onion to roast with cauliflower and peppers.(I used only olive oil couple sprays) I did have the beans with this, ( no oil again for reduced calorie purposes for me) Served this with some chopped romaine, a bit of avocado,couple pistachios. I had some left over Peruvian Green sauce that I had made before and used a bit of that on the salad and it is similar to what was suggested here. So nice to have some veggies all ready to make again as a salad or even a taco. Can’t wait to try some more of the bowl recipes that you have.
Sounds amazing Frances! Love that you made it your own.
Amazing recipe! I skip the avocado and sprouts, and sometimes add hummus, and its delicious!!!
Love it. Yes make it your own!