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)
- Avocado
- 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.
xoxoxo
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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
Description
Smokey Roasted Cauliflower with Chimichurri Sauce served over seasoned black beans and optional rice with Mexican slaw, avocado, cilantro and pickled onions.
Ingredients
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.
Instructions
425F oven
- 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.
Notes
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!
Nutrition
- 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
I am not the type of person to post reviews, but after trying at least 10 of your recipes and all of them turning out to be incredibly delicious, I just wanted to say thank you!
Hi Haley- this made my morning! Thanks so much, glad you are enjoying the recipes- and really appreciate the review. They really do help the blog! All the best.xo
Best dinner I ever made! We loved it. Great leftovers for the next day too!
Awesome Lisa!
oh my this is a great recipe!! It is a bit labor intensive but so worth it. I made if for supper club, tripling the recipe and hoping for leftovers but they almost cleaned it up! The flavors mix together so well; it is filling and fresh at the same time. Next time I’ll cut down on the olive oil a bit, but other than that, it is an outstanding meal in a bowl!!
Thanks so much and Happy New Year to you- hope you are well Mert!
Another winner! My fiancé recently went plant-based (I’ve been for awhile). He LOVED this recipe, as did I! I believe his exact words were “this is, like, really really good. Wow. Please make this again.” Love that the recipes on your blog are so reliably delicious, nourishing and veggie forward!
Thanks Kirstyn! Always feels good when the people we cook for enjoy the food too.;)
Absolutely delicious! Everything together was so tasty, loved all the elements, the sauce was especially good. Thank you 😊
Thank you so much! I am 20 y/o and I am just getting into cooking more plant based meals. I made this for my family and they loved it! Its so fresh and colourful and delicious!!! Sending alllll my love and gratitude to you for this amazing recipe!!!!
Awww… thanks Hailey!
Oh my goodness, this was SO delicious! We’ve been trying to adopt a more plant-based diet and these bowls were such a hit with my husband ~ he said it was one of his favorite dinners to date! Thanks for sharing your amazing recipes!
Great to hear Jen!
Thank you AGAIN! I’ve made one or two of your chimichurri recipes before but this was the first time we’d tried your cauliflower bowl. It was so very good – and so easy.
You’re amazing.
Awwww… thanks!
This was such a great recipe! We made the tacos of of it. The chimchuri sauce is out of this world! It takes anything it touches to a whole new level. The whole family loved this meal!
This is my latest favourite meal! I make it with the sauce recipe and pickled onion recipe which are both at the top of the page. It is soooooo good!
This was delish! I can’t get over how much produce goes into this bowl and that’s a good thing! I made Mexican style rice and added canned black beans to it. For the pandemic I bought a huge Costco size bag or rice not knowing if it was the end of the world. lol Once that bag of white rice is gone, we will return to our brown rice.
The roasted veggies are what make this dish! Simple to follow.
Delicious!
wow, just wow. This is probably one of my best meals I’ve ever made. The combination of all of the flavors is AMAZING. It was definitely time consuming but it was so worth it!!
Yay!!! Glad you liked it!
Delicious! Will be making this often!
Thank you.
This recipe is the best…the pickled red onions, Chimichurri sauce, Mexican slaw and seasoned black bean recipes…everything works great together. This is now one of our weekly meals…so tasty!
Awesome Izzie!
This recipe is amazing! It’s a lengthier one but you can make the slaw, onions, and sauce ahead of time. I double the recipe and my husband and I ate it for lunch all week. So delicious and beautiful!
So delicious! Great mix of flavors. Didn’t have cabbage so also used crispy kale and a few heirloom tomatoes. Also loved it the next day as tacos like u suggested. Thanks!
I roasted the cauliflower along with sweet potato and served as tacos with the seasoned black beans and Vegan Cilantro Crema, for the crema I substituted cashew milk plain yogurt for the silken tofu (I didn’t have the tofu on hand). I also added curly kale to the tacos for texture and added greens.
Awesome 🙌 Great to hear and glad you enjoyed this!
Wow! I just made this recipe and it is amazing! It took me a while to make all the components but it was worth it. Everyone commented on how great it was, so I wanted to share the love! Thank you. 😊
Great to hear, thanks, and happy everyone enjoyed it! 🙌
I’ve just made the roasted smoked cauliflower/pepper mix and could eat it from the sheet pan 🙂 I also did the Mexican slaw and am serving it up for dinner tonight with a smoky, spice rubbed wild salmon with black beans & corn, plus some tri-coloured quinoa. I’ve made your pickled onions before and they’re delish and will make the chimichurri next time I make the dish…cos this is going to be a regular in our household from now on! I love how all your food is so colourful 🙂
Thanks Shirley!
The cauliflower was a major flavor bomb, topped with the chimichurri and pickled veg the meal was making my taste buds dance. I subbed in refried beans, and pickled green beans with the red onion and omitted the slaw. Thank you Sylvia!
Did you make your own tortillas? Those look yummy! Planning to make this for my birthday dinner, thank you for sharing your amazing recipes, love them all
I did not. But I have a tortilla press I’ve been meaning to dust off. I just used Trader Joe’s corn and flour blend. Happy Birthday Jenn!
I’m not much of a cauliflower fan but this recipe changed all that. Even my meat eating husband loved it, had his in a tortilla. Will def make again!
Made these as bowls last night- and now currently eating them as tacos. Can’t decide which I like better! Both so delicious! Love that I have extra slaw, pickled onions and the chimichurri sauce to use on other meals this week. Great idea Sylvia- thank you!
I tried this recipe for dinner last night. Very tasty. It took quite a bit of time to make all the different components – roasted veggies, pickled onions, rice, seasoned beans, chimichurri sauce, but it was easy to do and the flavourings were great. I didn’t make the slaw, but topped it all with avocado. Will definitely make again, thanks for the recipe.
Thanks Maria! It’s great for mean prep, and you can use all the sides in other things now too.