Vegan Yucatan-Style Cauliflower Bowls

Name: Vegan Yucatan-Style Cauliflower Bowls with Spiced Black Beans & Chipotle Pineapple Mayo
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 1/2 cup Rice; 1 Black Beans; 1 tsp Smoked Paprika; 10 oz Cauliflower; 1 Lime; 1 unit Orange; 2 tbsp Mayonnaise; 2 unit Scallions; 1 unit Tex-Mex Paste; 4 oz Pineapple; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Granulated Sugar, tsp; 2 tsp Cooking Oil, tsp

with Spiced Black Beans & Chipotle Pineapple Mayo

By Recipe0 System

Tangy and fresh, citrus is key to Yucatán’s vibrant cuisine. Our inspired sauce blends lime, orange, and pineapple juices with zesty spices, adding savory and aromatic notes to the cauliflower star of this all-veg dish. It’s served over jasmine rice with spiced black beans and lime-pickled red onions. Sweet, spicy, smoky vegan chipotle-pineapple mayo and a smattering of fresh scallions complete this muy delicioso bowl.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Onion
1/2 cup Rice
1 Black Beans
1 tsp Smoked Paprika
10 oz Cauliflower
1 Lime
1 unit Orange
2 tbsp Mayonnaise
2 unit Scallions
1 unit Tex-Mex Paste
4 oz Pineapple
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Granulated Sugar, tsp
2 tsp Cooking Oil, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce. Drain pineapple, reserving juice. Halve orange. Zest and quarter lime. Cut cauliflower florets into bite-size pieces if necessary. Thinly slice scallions, separating whites from greens. Halve, peel, and thinly slice onion. Drain beans.

In a large bowl, whisk together Tex-Mex paste, drained pineapple, half the paprika (you’ll use the rest later), juice from whole orange, and juice from half the lime. Stir in cauliflower until thoroughly coated; set aside.
2

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring, until fragrant, 20-30 seconds.

Stir in rice, ¾ cup water (1¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
3

While rice cooks, in a medium microwave-safe bowl, combine onion, juice from remaining lime, 2 tsp water, ¼ tsp sugar, and ¼ tsp salt (use 3 tsp water, ½ tsp sugar, and ½ tsp salt for 4 servings). Cover bowl with plastic wrap and microwave for 30-35 seconds.

Stir pickled onions; cover again with plastic wrap and set aside.
4

Heat a drizzle of oil in a large pan over medium-high heat. Add cauliflower mixture in a single layer and cook, stirring occasionally, until tender and liquid has absorbed, 4-6 minutes. Taste and season with salt and pepper.

Turn off heat. Transfer cauliflower to a plate; cover to keep warm. Wipe out pan.
5

Heat a drizzle of oil in same pan over medium-high heat. Add beans and remaining paprika. Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.

Meanwhile, add vegan chipotle mayo and half the pineapple juice (all for 4 servings) to a small bowl; stir to combine. Taste and season with salt and pepper.
6

When rice is done, stir bean mixture and lime zest into pot; taste and season with salt and pepper.

Divide rice and beans between bowls. Top with cauliflower and pickled onion (draining first). Drizzle with chipotle pineapple mayo and garnish with scallion greens. Serve.

From the same drawer

Related Recipes

Kids’ Sweet Potato & Corn Quesadillas

medium

Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)

medium

Sweet Potato, Bean & Beef Power Bowl

medium

Salsa Macha Chicken & Rice Bowls

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.