A bold, smoky marinade elevates roasted cauliflower in this meal-prep version of our popularChipotle-Lime Cauliflower Tacosby Carolyn Malcoun.
Line a large rimmed baking sheet with foil.
Combine lime juice, chipotles to taste, honey, garlic and salt in a blender.
Photo:Ali Redmond
Process until mostly smooth.
Place cauliflower in a large bowl; add the sauce and stir to coat.
Transfer to the prepared baking sheet.
Sprinkle onion over the cauliflower.
Divide quinoa among 4 single-serving lidded containers (1/2 cup each).
Top each with one-fourth of the cauliflower mixture, 1/4 cup black beans and 2 tablespoons cheese.
Seal the containers and refrigerate for up to 4 days.
Top with 1/4 cup cabbage and 1/4 avocado (sliced).
Serve with a lime wedge, if desired.
Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.
To make ahead
Prepare through Step 3 and refrigerate for up to 4 days.
Reheat and add cabbage, avocado and lime juice (if using) just before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
