Taco-Seasoned Cauliflower Rice Bowls with Avocado Crema

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light cauliflower rice tossed with smoky taco spices topped with fresh avocado crema, black beans, and crunchy radishes for a flavorful vegan bowl. This Mexican-inspired healthy bowl recipe (vegan, gluten free), ready in about 20 minutes, pairs cauliflower head, riced, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 250 cal/serving

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Ingredients

1 medium (about 4 cups) cauliflower head, riced
2 tbsp olive oil
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1 can (15 oz) canned black beans, drained and rinsed
6 small radishes, thinly sliced
1 medium avocado
2 tbsp lime juice
1/4 cup unsweetened plain yogurt (dairy or plant-based)
1/4 cup fresh cilantro, chopped
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 cups riced cauliflower, 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp garlic powder. Cook, stirring often, for 6-8 minutes until cauliflower is tender and fragrant.
Step 2: Stir in 1 can (15 oz) drained and rinsed black beans and cook for 2 more minutes until heated through.
Step 3: In a small bowl, mash 1 medium avocado with 2 tbsp lime juice, 1/4 cup plain yogurt, 1/4 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper until smooth and creamy.
Step 4: Divide the cauliflower rice and black bean mixture among four bowls. Top each bowl with avocado crema and garnish with 6 thinly sliced radishes for crunch and color before serving.