PREP AHEAD

Bowls on the go? Yes, please! These make- ahead meals are perfect for bringing to work or as easy weekday dishes. They will last for up to four days in the fridge.

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Chipotle-Lime Cauliflower Taco Bowls

ACTIVE TIME: 20 min

TOTAL TIME: 40 min

A bold, smoky marinade elevates roasted cauliflower in this recipe. To cut down on prep time, look for precut cauliflower. You can also use microwavable quinoa pouches (you'll need one 8-ounce pouch for this recipe) instead of cooking the quinoa.

• ¼ cup lime juice (from about 2 limes)

• 1-2 tablespoons chopped chipotles in adobo sauce

• 1 tablespoon honey

• 2 cloves garlic

• ½ teaspoon salt

• 1 small head cauliflower, cut into bite-size pieces

• 1 small red onion, halved and thinly sliced

• 2 cups cooked quinoa, cooled

• 1 cup no-salt-added canned black beans, rinsed

• ½ cup crumbled queso fresco

• 1 cup shredded red cabbage

• 1 medium avocado

• 1 lime, cut into 4 wedges (optional)

1. Preheat oven to 450°F. Line a large rimmed baking sheet with foil.

2. Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl; add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion over the cauliflower. Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes; set aside to cool.

3. Divide quinoa among 4 single-serving lidded containers (½ cup each). Top each with one-fourth of the cauliflower mixture, ¼ cup black beans and 2 tablespoons cheese. Seal the containers and refrigerate for up to 4 days.

4. To reheat 1 container, vent the lid and microwave on high until steaming, 2½ to 3 minutes. Top with ¼ cup cabbage and ¼ avocado (sliced). Serve with a lime wedge, if desired.

SERVINGS