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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.

Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Servings 10 servings (enough for two people for a week)

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

  1. Preheat oven to 425 degrees. Line a large sheet pan with parchment paper.

  2. In a large bowl, combine cauliflower, 2 tablespoons of the chili-lime seasoning, garlic powder, salt, and oil. Toss well.

  3. Spread cauliflower on baking sheet and bake for 35 minutes, stirring occasionally. Let cool.

  4. 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

  1. Heat oil in a large skillet to a medium high heat.

  2. Add garlic, summer squash, and corn to the pan. Cook until corn is seared.

  3. Turn heat on low and add salsa and cilantro

Lime and Garlic Peppers

  1. Heat oil in a large skillet over medium heat

  2. Add onion and garlic. Cook until onion is translucent.

  3. 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

  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

  2. Combine sweet potatoes, oil, lime juice, garlic powder, and chili-lime seasoning on the baking sheet. Bake for 20 minutes.

  3. Remove from oven and add black bean patties. Cook an additional 15 minutes.

  4. Remove from oven and season with salt.

Construction

  1. 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!