Roasted Potato & Cauli Queso Taco Bowls (Edit recipe)

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You just can't beat a hearty taco bowl. Seasoned & roasted potatoes & cauliflower, rice, shredduce, cheddar, hot queso, and an assortment of colourful add ons to round things out. Quick and delish.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

19

Serves: 2

Ingredients

2 whole Potatoes, Russet, chopped large
0.5 head Cauliflower, chopped into florets comparable in size to your taters
1 whole Extra Virgin Olive Oil, See Recipe
1 whole Tex Mex Seasoning, See Recipe
1 whole Kashmiri Chili Powder, See Recipe
1 whole Garlic Powder, See Recipe
1 whole Onion Powder, See Recipe
1 whole Meat & Potatoes Seasoning - Primal Palate
240 grams Mexican Rice (Red Rice), I used a 2 minute spicy variety
0.666 cup Queso Blanco, I used Casa Bonita White Queso
1 head Lettuce, Romaine, cut into shreds, washed & dried
2 whole Green Onion (Scallion), sliced
1 whole Jalapeño Pepper, sliced
1 whole Salsa, I used La Costena Spicy Taqeuria Salsa
0.666 cup Aged Cheddar Cheese, shredded
1 whole Avocado
1 whole Lime, cut into wedges
1 whole Himalayan Pink Salt
1 whole Black Peppercorns, Ground Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 425 F
Add your chopped taters to a large mixing bowl and drizzle them generously with EVOO. Next, add 1 Tsp. each of the Kashmiri, Tex-Mex, Garlic & Onion Powders, and half a teaspoon of the Primal Palate seasoning. Toss until your potatoes are nice and coated before transferring them to a parchment lined baking sheet in a single layer. Make sure your tray is large enough to accommodate the cauliflower as well.
Once the oven is preheated, season your taters liberally with salt & a good pinch of pepper. Bake for 15 minutes. In the meantime, add the florets to the same mixing bowl and drizzle with EVOO. Sprinkle in some of each of the spices used for the potatoes, I didn't measure, and toss until the florets are coated in the EVOO & spice blend. Remove the tray from the oven after the 15 minutes and flip your taters. Add the cauli to the tray and season with a pinch of salt & pepper. Return the tray to the oven for another 15 minutes, flip everything, and continue until the taters & cauli are tender with some nice charring action.
While everything roasts, get your queso into a small, covered pot set to medium low to warm up for service.
Once the taters / cauli are finished, prepare the 2 minute rice as per package directions in your microwave.
Assembly - Using two large, shallow rimmed bowls, start by dividing your rice between both bowls and scooping roasted potatoes & cauli onto the plate opposite your rice. Next, some shredduce and shredded cheddar opposite each other to fill the bowl. Spoon spicy salsa into the center of each bowl. Slice open your avo and score each half. Spoon half the avo next to your lettuce on each bowl. Then, drizzle each dish with hot queso followed by a sprinkle of green onions and sliced jalapeno. Give each bowl a squeeze of lime, and toss everything together to eat & enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	704
Fat:	40 g
Carbohydrates:	53 g
Protein:	29 g
Cholesterol:	13 g
Sodium:	1589 mg
Fiber:	7 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.