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Taco Bowls with Chipotle-Lime Cauliflower
Ingredients
  • ¼ cup lime juice (from about 2 limes)
  • 1 to 2 tablespoons chopped chipotles in adobo sauce (see Tip)
  • 1 tablespoon honey
  • 2 cloves garlic
  • ½ teaspoon salt
  • 1 small head cauliflower, cut into bite-size pieces
  • 1 small red onion, halved and thinly sliced
  • 2 cups cooked quinoa, cooled (see Associated Recipes)
  • 1 cup no-salt-added canned black beans, rinsed
  • ½ cup crumbled queso fresco
  • 1 cup shredded red cabbage
  • 1 medium avocado
  • 1 lime, cut into 4 wedges (Optional)
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