Hello, all! Obviously, we’re here to talk about these awesome, versitle, tasty Tex-Mex Veggie Bowls. But it wouldn’t be a proper blog post without first diving into a long-winded story that’s only vaguely (if at all) related to the recipe, would it?
So there I was, nearly 41 weeks pregnant and confronted with several options as to how to spend my last days before the baby arrived. I could:
- Meal prep like my life depended on it
- Clean the house like my life depended on it
- Walk laps and laps and laps around my neighborhood like my life depended on it
- Slowly go insane
I chose the first three options (and maybe a little bit of the fourth option as well). I stocked the fridge and freezer with prepped meals like we were going into hibernation (which, we kind of were?). When my water finally did break, I insisted on finishing the vacuuming and emptying the dishwasher before heading to the hospital. I couldn’t have been more prepared.
And then this little human arrives and all you can think about is if its getting enough to eat and you totally forget the fact that you’re still expected to eat. Not that it would matter anyway, because even if you do remember, it’s actually impossible to even heat up a frozen burrito while caring for a newborn. I had all these beautifully prepped meals that required nothing more from me other than to remember that they existed and maybe preheat the oven, and even that was too much to ask.
And then my mom showed up.
She came in a blaze of glory that took on the earthly shape of a giant truck bed packed full with groceries from Costco. I nearly as she unpacked the groceries and described the meals she planned to make in great detail.
“You never think about feeding yourself with a new baby,” she said. “I’m here to help with that.”
And help she did. Throughout her visits the next few weeks, I ate real, complete breakfasts that I would use as motivation to get me through session after session of late night nursing. I was able to prepare AND eat lunch before 4pm. And every night, my mom would cook up something amazing and I would get to eat it uninterrupted and while it was still warm. It was incredible. I don’t think I’ll ever truly be able to express how much those weeks meant to me.
Another huge gift she gave me during those visits was an introduction to Mexican Street Cauliflower (see? I told you this story was sort of related!). I had my doubts about it, but after one bite I was completely hooked. I now not-so-subtly suggest adding it to the menu every time I visit and make it at home on a near-regular basis. So of course, it’s an essential element to these Tex-Mex Veggie Bowls.
The Mexican street cauliflower was inspired by this recipe by Texas Granola Girl. We replaced the Cojita cheese with feta cheese (since it’s easier to find), skipped the cream sauce, and seasoned the cauliflower with this awesome chili lime seasoning that you can find at Trader Joe’s. If you can’t find the seasoning, just use a mix of lime juice and chili powder.
Mexican street cauliflower, roasted corn and summer squash salsa, lime and garlic bell pepper mix, and black bean patty with chili lime sweet potatoes. Obviously, there are a lot of parts to this Tex-Mex Veggie Bowls, so I would suggest making it all at once, making a lot of it, and enjoying it all week long.
Another wonderful thing about these Tex-Mex Veggie Bowls is how versatile they are. I served all the elements warm and on a bed of greens with avocado and crushed tortilla chips. It made a comforting and filling salad that I ate for at least five days in a row, no joke. But you can also serve the elements of this veggie bowl over rice, cauliflower rice, on tacos, wrapped up as a burrito, or even on nachos with cheddar cheese. All these options are why the elements of these Tex-Mex Veggie Bowls should be your next meal prep adventure.
And of course, you don’t have to make all the elements here. Pick your favorites and go for it. I could easily eat nothing but Mexican street cauliflower for every meal for multiple weeks, so I wouldn’t blame you. And if you’re not feeling vegetarian this week, cook up some ground chicken or turkey or beef with taco seasoning to serve alongside these tasty Tex-Mex Veggie Bowls.
Or even better? Bring it all over for dinner for someone with a newborn. I can guarantee they’ll be forever grateful.
Tex-Mex Veggie Bowls
These Tex-Mex Veggie Bowls are a veggie-lovers dream. Veggies done right in Tex-Mex style that can be served with greens, rice, or tortillas.
Ingredients
Mexican Street Cauliflower
- 2 heads cauliflower, stalks removed
- 3 tbsp canola oil
- 2 tbsp garlic powder
- 4 tbsp chili lime seasoning, divided (or juice of 2 limes and 4 tsp chili powder, divided)
- 2 tsp salt
- 3/4 cup crumbled feta
- 1/2 cup plain Greek yogurt
- 1/4 cup Mayo
- 1 lime, juiced
Corn and Summer Squash Salsa
- 2 cups frozen sweet corn
- 4 summer squash, chopped
- 1 tbsp canola oil
- 4 cloves garlic, minced
- 1 jar favorite salsa
- 1 bunch cilantro, minced
Lime and Garlic Peppers
- 1 tbsp canola oil
- 4 cloves garlic, minced
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced
- 2 tsp salt
- 1 tsp pepper
- 2 limes, juiced
- 1/4 cup cilantro, minced
Roasted Chili Lime Sweet Potatoes and Black Bean Patties
- 4 large sweet potatoes, diced
- 3 tbsp canola oil
- 1 lime, juiced
- 2 tbsp chili lime seasoning (or juice from an additional lime and 2 tsp chili powder)
- 1 tbsp garlic powder
- 2 tsp smoked paprika
- 2 tsp salt
- 5 thawed black bean patties, chopped
Optional Extras
- Shredded romaine lettuce
- Avocado
- Shredded cheddar cheese
- Tortillas, corn or flour
- Tortilla chips
- Your favorite salsa
Instructions
Mexican Street Cauliflower
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Preheat oven to 425 degrees. Line a large sheet pan with parchment paper.
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In a large bowl, combine cauliflower, 2 tablespoons of the chili-lime seasoning, garlic powder, salt, and oil. Toss well.
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Spread cauliflower on baking sheet and bake for 35 minutes, stirring occasionally. Let cool.
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Combine yogurt, mayo, the remaining chili lime seasoning, and lime juice in a large bowl. Add cauliflower and feta cheese.
Corn and Summer Squash Salsa
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Heat oil in a large skillet to a medium high heat.
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Add garlic, summer squash, and corn to the pan. Cook until corn is seared.
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Turn heat on low and add salsa and cilantro
Lime and Garlic Peppers
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Heat oil in a large skillet over medium heat
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Add onion and garlic. Cook until onion is translucent.
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Add bell peppers and cook for five minutes. Remove from heat and add cilantro and lime juice. season with salt.
Roasted Chili Lime Sweet Potatoes and Black Bean Patties
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Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
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Combine sweet potatoes, oil, lime juice, garlic powder, and chili-lime seasoning on the baking sheet. Bake for 20 minutes.
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Remove from oven and add black bean patties. Cook an additional 15 minutes.
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Remove from oven and season with salt.
Construction
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Serve the Mexican street cauliflower, corn and summer squash salsa, pepper mixture, and sweet potato mixture on a bed of greens, over rice, with avocado or ground taco meat, on nachos, as tacos, or as burritos. The possibilities are endless and able to be enjoyed all week long!
