Cauliflower al Pastor Bowls
Deconstructed vegetarian al pastor tacos, made with cauliflower, pineapple, and cotija cheese, and served over brown rice. Great for dinner or as a make-ahead lunch option.
Servings 4 bowls
For the bowls:
- 1 tbsp olive oil
- 1 head cauliflower chopped into florets
- 1/2 red onion diced
- 2 cups pineapple chopped, can sub canned
- 2 cups brown rice cooked
- 1 cup cotija cheese crumbled
- Cilantro for serving
If you need to prep the brown rice, do that before you make the rest of the recipe. Use quick rice or microwaveable frozen brown rice to save time.
Heat the olive oil in a large skillet over medium heat. Add the cauliflower florets and red onion and cook until the cauliflower is tender, about 15-18 minutes.
While the cauliflower is cooking, prepare the sauce by combining the garlic, chipotle peppers in adobo, white vinegar, pineapple, oregano, and paprika in a blender. Blend until smooth.
Once the cauliflower is tender, add the sauce to the skillet and mix well until the florets are coated. Cook for another 3-5 minutes.
Prepare the bowls by adding 1/4 of the cooked cauliflower, 1/2 cup chopped pineapple, 1/2 cup brown rice, and 1/4 cup cheese to each bowl. Serve with fresh cilantro to taste. Enjoy!
- These bowls can keep in the fridge for up to 5 days, and are a great lunch option.
- To increase the protein content, add black beans or another type of legume or shredded chicken.
Serving: 1bowl | Calories: 343kcal | Carbohydrates: 49g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 563mg | Potassium: 628mg | Fiber: 6g | Sugar: 18g | Vitamin A: 851IU | Vitamin C: 130mg | Calcium: 250mg | Iron: 3mg