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  5. Instant Pot Mushroom Masala
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  53. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
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Friday, May 25, 2018
  1. Rice Cake Flowers
  2. Avocado Pasta with Smoky Pecans
  3. Caterpillar Fruit Kebabs
  4. Creamy Golden Milk Smoothie
  5. Instant Pot Mushroom Masala
  6. Aquafaba Granola (Oil-Free!)
  7. BBQ Bean Bowls
  8. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  9. Easy Probiotic-Cultured Vegan Cheese
  10. Vegan Recipes and Snack Ideas for Camp and Travel
  11. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  12. Cheesy Chili Baked Potato Fries (Oil-Free!)
  13. Pulled BBQ Jackfruit Sandwiches
  14. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  15. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  16. Lentil Bolognese with Spaghetti
  17. Vegan Mother’s Day Brunch Recipes!
  18. The Perfect Bowl of Oats
  19. Vegan Cinnamon Swirl Cake
  20. Cinnamon Raisin Peanut Butter
  21. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  22. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  23. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  24. Things I’m Loving Lately: May 2, 2018
  25. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  26. Mango Coconut Yogurt (Coconut Cult Dupe!)
  27. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  28. Cultured Vegan Sour Cream
  29. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  30. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
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  32. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  33. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  34. Super Cleansing Slaw with Rosemary Dressing
  35. Banana Yogurt Goose Pops
  36. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  37. Vegan White Hot Chocolate
  38. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  39. 25 Easy Lentil Recipes
  40. Fudgy Vegan Brownie Cookies
  41. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  42. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  43. Crazy Mug Lady: A round-up of my fave mugs!
  44. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  45. 5-Minute Raw Banana Splits
  46. Deconstructed Vegan Summer Rolls
  47. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  48. 5-Minute Veggie Coconut Wraps
  49. Instant Pot Saag Aloo with Sweet Potatoes
  50. Vegan Biscuits and Gravy
  51. Vegan Biscuits and Gravy
  52. Curried Cauliflower, Grape, & Lentil Salad
  53. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  54. Vegan 7-Layer Bars
  55. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
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  68. Refreshing Strawberry Turmeric Salad
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  71. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  72. 25 Healthy Vegan Gluten Free Dinner Recipes
  73. Easy 1-Pot Black Beans from Scratch
  74. Vegan Spinach Pinwheels with Cream Cheese
  75. Carrot Garden Cupcakes
  76. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  77. 1-Bowl Vegan Gluten-Free Vanilla Cake
  78. Veggie Chickpea Potato Soup in Instant Pot
  79. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  80. Lentil Sloppy Joes
  81. Smoky BBQ Black Bean Burger
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  83. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
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  87. Things I’m Loving Lately: March 12, 2018
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  90. Mint Chocolate Chip Pancakes
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  93. Ask Angela: Tips for drinking more water, my go-to cookware, and more
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  95. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  96. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
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  100. Rainbow Pancake Tacos
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  102. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  103. Shamrock Shake
  104. Thandai Phirni – Spiced Rice Flour Pudding
  105. Matcha Pancakes
  106. Flourless Bite-Sized Breakfast Muffins
  107. Mexican Pinto Beans (Vegan, Gluten Free)
  108. 15 High Protein Vegan Meals
  109. Mango BBQ Soy Curls or Jackfruit Tacos
  110. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  111. Double Chocolate Granola Bars (Vegan)
  112. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  113. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
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Easy Vegan Spanish Rice Bowl with Taco Roasted Cauliflower. Everyday Meal with everyday ingredients. Vegan Glutenfree Nutfree Soyfree Recipe.

Easy Vegan Spanish Rice Bowl with Taco Roasted Cauliflower. Everyday Meal with everyday ingredients. #veganricha #Vegan #Glutenfree #Nutfree #Soyfree #Recipe | VeganRicha.com 

When you have limited things in the fridge but want a fantastic flavorful meal, this Spanish Rice Bowl checks all the points.

It uses everyday ingredients, is quick, flexible and has so much flavor! Make the simple Spanish rice, Roast up the veggies, load a bowl with toppings of choice such as salsa and avocado and done. Add beans for a hearty meal. I generally use my own Taco blend so that I can adjust the flavor to preference. Use any taco seasoning or chili blend of choice.

Easy Vegan Spanish Rice Bowl with Taco Roasted Cauliflower. Everyday Meal with everyday ingredients. #veganricha #Vegan #Glutenfree #Nutfree #Soyfree #Recipe | VeganRicha.com  Easy Vegan Spanish Rice Bowl with Taco Roasted Cauliflower. Everyday Meal with everyday ingredients. #veganricha #Vegan #Glutenfree #Nutfree #Soyfree #Recipe | VeganRicha.com 

More Easy Bowls from the blog..

More Tacos from the blog

Easy Vegan Spanish Rice Bowl with Taco Roasted Cauliflower. Everyday Meal with everyday ingredients. #veganricha #Vegan #Glutenfree #Nutfree #Soyfree #Recipe | VeganRicha.com 

Easy Vegan Spanish Rice Bowl with Taco Roasted Cauliflower. Everyday Meal with everyday ingredients. #veganricha #Vegan #Glutenfree #Nutfree #Soyfree #Recipe | VeganRicha.com  Print10 mins35 mins45 mins

Easy Vegan Spanish Rice Bowl with Taco Roasted Cauliflower. Everyday Meal with everyday ingredients. Vegan Glutenfree Nutfree Soyfree Recipe.

Course: Main Course Cuisine: Gluten-free, Mexican, Vegan Servings: 3 Calories: 286 kcal Author: Vegan RichaSpanish Rice

  • 1 cup white rice such as basmati, or use short grain washed, drained, then soaked in water for 15 mins
  • 1 tomato
  • 1/4 cup chopped onion
  • 1 tsp cumin
  • 1 tsp chili powder blend or taco seasoning (see Recipe notes)
  • 1 tbsp pickled jalapeno
  • 1/2 tsp salt
  • 1 3/4 cup water
  • 1/4 cup chunky salsa
  • 2 tbsp cilantro

Roasted Cauliflower

  • 1 small head of cauliflower chopped into florets
  • 2 tsp oil or aquafaba
  • 1 tbsp or more taco spice/seasoning blend
  • 1/2 garlic powder
  • 1/2 tsp salt
  • 1/2 tsp oregano

To Serve:

  • Salsa of choice
  • Guacamole
  • Lime juice

US CustomaryMetric

  1. Spanish Rice: Blend the tomato, onion, cumin, chili powder, jalapeno, garlic powder until smooth and set aside.

  2. Drain the rice and combine with 1 3/4 cup water in a saucepan. Add the pureed tomato mixture, 1/2 tsp salt and mix in. (at this point you can also add some chopped bell pepper).
  3. Cover and cook over medium-low heat for 16 to 18 minutes or until the rice is cooked through. Mix in about 1/4 cup chunky salsa and the chopped cilantro and fluff. Taste and adjust salt, flavor(add more chili powder or taco seasoning, more salsa if needed).
  4. Roasted Cauliflower: Drizzle oil over the cauliflower florets. Mix in well (I use my hands to rub the oil all over). You can also add other veggies to the mix such as broccoli, zucchini, sweet potato, rutabaga. Increase the spices and salt accordingly.

  5. Mix the spices and salt in a small bowl then sprinkle all over. Toss to coat. Distribute the Cauliflower on a parchment lined baking sheet or baking dish.

  6. Bake at 425 degrees F (220 deg C) for 25 mins or until the veggies are cooked through.

  7. Serve the spanish rice with the roasted cauliflower/veggies, sprinkle of lime juice, some salsa and guacamole/avocado.

    For a hearty meal, add beans of choice. I also like a dash of black pepper over the bowl. The mix can also be made into burritos with some lettuce and refried beans.

Add some refried beans or walnut taco meat to the bowl for variation.

Taco Seasoning: Mix and store.

2 tsp cumin powder

1 tsp each of garlic powder, onion powder, smoked paprika

1/2 tsp each chipotle pepper powder, black pepper
1 tsp each of oregano and parsley,

1/2 tsp cayenne (optional, add less to pref), a good pinch of all spice or cinnamon.

Nutrition is 1 of 3 serves

Nutrition FactsVegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower Amount Per Serving Calories 286 Total Fat 3g Sodium 579mg Potassium 367mg Total Carbohydrates 56g Dietary Fiber 2g Sugars 3g Protein 6g Vitamin A Vitamin C Calcium Iron * Percent Daily Values are based on a 2000 calorie diet.

Easy Vegan Spanish Rice Bowl with Taco Roasted Cauliflower. Everyday Meal with everyday ingredients. #veganricha #Vegan #Glutenfree #Nutfree #Soyfree #Recipe | VeganRicha.com 

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