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Big bowls of delicious plant-based food: they’re a thing of wonder
Duration1 hr
Cook Time30 mins
Prep Time30 mins


  • 1/2 cauliflower
  • 1 red pepper
  • drizzle of vegetable oil
  • salt & pepper
  • 100 g / 3.5oz tinned pineapple
  • 1/2 red onion
  • 150 g / 5.3oz cherry tomatoes
  • 1 green chilli
  • 1 lime
To serve
  • 2/3 cup basmati rice we use a basmati wild rice mix
  • 400 g / 14oz tinned black beans
  • 200 g / 7oz tinned sweetcorn
  • handful coriander
  • handful lettuce leaves
  • lime wedges
Taco seasoning (if making from scratch)
  • 1 tsp paprika
  • 1/2 tsp cumin powder
  • 1/2 tsp garlic powder
  • pinch of chilli powder
  • 1/4 tsp onion granules
  • 1/4 tsp cinnamon powder
Ranch dressing (optional)
  • 1/2 cup vegan mayonnaise
  • 1 or 2 tbsp oat milk
  • 1/2 tsp apple cider vinegar
  • 1 garlic clove crushed
  • 1/2 tsp dry dill
  • 1/4 tsp onion powder
  • pinches of salt & pepper


  • Preheat the oven to 200°C / 390°F fan-assisted.
  • Slice the cauliflower into bite-sized pieces and cut the pepper into thin strips, removing the seeds as you go. Transfer both to a baking tray and drizzle with oil, and season with salt and pepper. If you’re making the taco seasoning from scratch, combine all the ingredients in a bowl, then sprinkle the seasoning all over the veggies and combine with your hands. Roast for 20 minutes.
  • Meanwhile cook the rice as per packet instructions.
  • To prepare the salsa, dice the pineapple, red onion, cherry tomatoes and green chilli, and transfer to a mixing bowl. Squeeze in the juice of the lime and season with salt and pepper. Stir to combine, then set to one side for later.
  • Heat a little oil in a frying pan on a medium heat. Drain the sweetcorn and add to the frying pan. Fry for 5-10 minutes until charred, stirring occasionally.
  • Once the rice is ready, drain and rinse the black beans and add them to the rice along with a pinch of salt. Stir to combine.
  • Prepare the toppings by picking the leaves off the coriander, slice the lettuce and cut the lime into wedges.
  • To build the cauliflower taco bowl, spoon half of the rice mixture into each bowl, followed by half the roasted red peppers, cauliflower, coriander, salsa, lettuce leaves and sweetcorn.
  • Prepare the ranch dressing by combining all of the ingredients in a small mixing bowl.
  • To finish, drizzle the ranch dressing over the cauliflower taco bowls and voila!
This recipe was republished with permission from SoVegan. Find the original recipe here.

So Vegan (Roxy & Ben)

Roxy & Ben aka So Vegan, created So Vegan in 2016 to help bring vegan food to the masses and since then their recipes have been viewed by tens of millions of people all over the world. Their debut cookbook So Vegan in 5 is out now! It's packed with over 100 super simple 5-ingredient recipes, making it easier than ever before to eat more plants. Grab your copy today via Amazon.