This rice bowl is an easy, meal prep friendly dish that’s vegetarian, gluten-free, and a fun way to enjoy enchilada flavors without the tortilla.
Cauliflower and Black Bean Enchilada Bowls
Cauliflower is one of my favorite vegetables, because it’s so versatile and transformative. Seriously, you can turn cauliflower into anything – a steak, a chicken nugget, muffins, mashed potatoes, you name it!
Along with this, cauliflower absorbs flavors well and when cooked enough at the right temperature, it caramelizes and is buttery in texture. This enchilada bowl is a deconstructed version of this enchilada lasagna. Basically, we take out the laborious layering of tortillas and instead, put it in a bowl, top with avocado and shredded romaine lettuce and dig in!
I love bowl meals, especially because they’re meal prep friendly and easy to reheat (of course, wait until the last minute to add avocado.) The cauliflower is meaty enough to give this rice bowl a hearty texture and the black beans are a plant based, complementary protein to the enchilada flavors.
If you have time, I recommend making my homemade enchilada sauce, but because I wanted this recipe to be one that doesn’t dirty too many dishes (we’ve all been cooking for what seems like forever, right?) Otherwise, I love the Siete brand’s premade enchilada sauce.
Make this dish come together even quicker by meal prepping the roasted cauliflower on a Sunday or earlier in the day and then throwing everything together.