If you’re looking for a simple meal prep dinner idea, this chipotle black beans and cauliflower skillet will do the trick!
We’re going to take the guess work out of creating an epicly delicious meal prep vegan dinner idea.
It’s true, cauliflower on it’s own is bland, but it takes on so much flavor when seasoned properly. This black beans and cauliflower skillet meal has so much flavor at the end, you’ll only be upset that you never had this meal before.
The trick: roasted and caramelized your cauliflower first and then use the right spices to create layers of flavors that you won’t be able to get enough of.
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Why You’ll Love This Recipe
- Pantry Friendly – This recipe is mostly ingredients that people keep on hand all the time or can be swapped for what you do have making it amazing to make all the time
- Meal Prep Friendly – this recipe only gets better as it sits and allows the flavors to merry together and lasts for up to 7 days in the fridge which makes it a great option to eat all week long
- Flavorful – You won’t believe how much flavor you get out of these simple ingredients and when all combined are something incredible
Ingredients and Substitutions:
Gather your ingredients! See my recipe card below for a complete list of the ingredients with measurements.
Other must try vegan Mexican-inspired dishes:
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Easy Chipotle Cauliflower and Black Bean Skillet Recipe
If you’re looking for a simple meal prep dinner idea, this chipotle black beans and cauliflower skillet will do the trick!
Servings: 4 people
Calories: 591kcal
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Ingredients
For the Black Beans and Sauce
Additional Toppings (Oprtional)
Instructions
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Preheat the oven to 425°F. Grease a baking tray and set aside.
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In a large bowl, whisk together adobo sauce, olive oil, tomato paste, and seasonings. Add the cauliflower florets to a baking tray and pour the sauce over. Toss with a spatula or your hands, making sure each piece is coated well. Roast for 20-25 minutes, or until fork tender.
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While that's cooking, in a large skillet with high walls, add 2 tablespoon olive oil over medium heat. Once hot, add the onions and bell peppers and cook for 3 – 5 mins until softened. Add in garlic, jalapeños and seasonings for an additional 30 seconds until fragrant, careful not to burn.
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Now add the almond butter, tomato paste, adobo sauce and stir together until no chunks remain. Pour in the black beans and vegetable stock, then bring to a simmer cooking for 10-15 minutes. Until the sauce is thicken and creamy. Add lime juice and taste and adjust the seasonings, if needed.
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Add in the roasted cauliflower when finished and stir together. Serve with any additional preferred toppings.
Video
Notes
Nutritional facts are only estimates. Please use your own brands for accuracy.
Nutrition
Serving: 0.25dish | Calories: 591kcal | Carbohydrates: 74g | Protein: 26g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 3992mg | Potassium: 1543mg | Fiber: 25g | Sugar: 8g | Vitamin A: 1701IU | Vitamin C: 114mg | Calcium: 182mg | Iron: 7mg
Frequently Asked Questions:
This recipe will last up to 7 days in the fridge when made as instructed.
Almond butter is the only top allergen. In order to replace – use the same amount of one of the following: tahini, peanut butter, canned coconut milk, or sunflower butter.
Of course, recommendations would be cubed tofu, cooked grains like quinoa or barley, spinach, etc.