Gluten-Free, Vegan & Plant-Based Recipes

Southwestern Cauliflower Rice Bowls

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  1. Christin says:

    Delicious! Just made this for dinner & it was super flavorful — thank you Gina. Xoxo.

  2. Maria says:

    I made this twice. The first as written and the kale just didn’t mesh well with the other ingredients. It’s so tough and fibrous! The second time I replaced kale with lightly steamed spinach and found that to be an improvement. I roasted the cauliflower instead of ricing it and threw that into the bowl. It was a healthy tasty meal!

    • Gina Fontana says:

      Hi Maria, I like your modifications 😁 to make the kale more palatable you can massage it with a little oil and lemon juice for about 5 minutes and then add to the bowls 👍🏻 glad you enjoyed it otherwise!

  3. Nia says:

    I was worried about trying this recipe out. I’ve never used taco seasoning (let alone seen it) and I wasn’t sure how everything would taste together. It was perfection! So good! The cook time for the sweet potatoes was spot on too, I cut them into tiny cubes just to be sure they were soft enough to chew with everything else. They weren’t mashed texture though which was great.

    Thank you for the recipe!

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About the author

Gina Fontana

Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle. 

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