Spicy Peruvian Cauliflower Bowls
with Loaded Rice, Pickled Jalapeño & Creamy Salsa Verde
Spicy Peruvian Cauliflower Bowls
Roasted cauliflower meets loaded rice, tangy pickled jalapeño, and a creamy salsa verde for a bold, satisfying bowl with bright Peruvian-inspired heat.
Ingredients
For 2 servings
- 10 ounce Cauliflower Florets
- ¼ ounce Cilantro
- 1 tablespoon Fajita Spice Blend
- 1 teaspoon Garlic Powder
- 1 unit Jalapeño
- ½ cup Jasmine Rice
- 1 unit Lime
- 2 tablespoon Mayonnaise
- 2 unit Scallions
- 1.5 tablespoon Sour Cream
- 1 unit Tomato
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Cooking Oil
- Pepper
- Salt
- ¼ teaspoon Sugar
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories490
Protein8g
Carbs58g
Fat26g
Tags:
VeggieCalorie SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥚Eggs🥛MilkSwaps and substitutions
For egg-free, swap the mayonnaise for an egg-free mayo or plain Greek-style yogurt if dairy is fine; for dairy-free, use a dairy-free sour cream and skip any creamy topping. To make it vegan, replace both the mayonnaise and sour cream with plant-based versions and keep the rest as is.
What to serve with it
Serve with warm black beans or a simple avocado salad to make the bowl feel heartier without overpowering the bright salsa and pickled heat. Tortilla chips or toasted corn tortillas work well on the side for extra crunch.
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