Roasted Potato Cauli Taco Bowls

4/10/2026

Roasted Potato & Cauli Taco Bowls

Prep Time: 15 Min
Cook Time: 40 - 45 Min

Yields: 2 Bowls

2 Russet Potatoes, chopped large
1/2 Head Cauliflower, cut into large florets (comparable to the taters)
EVOO
SPICES - Tex-Mex Seasoning, Kashmiri Chili Powder, Garlic Powder, Onion Powder, Primal Palate Meat & Potatoes Seasoning (See Recipe)
240g Uncle Ben's 2 Minute Spicy Mexican Rice
Casa Bonita White Cheese & Jalapeno Queso (About 2/3 C) More if Needed / Desired
1 Head Romaine, chopped into shredduce, washed & dried
2 Green Onions, sliced
Spicy Salsa (I used La Costena Brand)
1 Jalapeno, sliced
Aged Cheddar, shredded (About 2/3 C)
1 Avocado
1 Lime, cut into wedges
Himalayan Salt & Cracked Pepper

Preheat your oven to 425 F
Add your chopped taters to a large mixing bowl and drizzle them generously with EVOO. Next, add 1 Tsp. each of the Kashmiri, Tex-Mex, Garlic & Onion Powders, and half a teaspoon of the Primal Palate seasoning. Toss until your potatoes are nice and coated before transferring them to a parchment lined baking sheet in a single layer. Make sure your tray is large enough to accommodate the cauliflower as well.

Once the oven is preheated, season your taters liberally with salt & a good pinch of pepper. Bake for 15 minutes. In the meantime, add the florets to the same mixing bowl and drizzle with EVOO. Sprinkle in some of each of the spices used for the potatoes, I didn't measure, and toss until the florets are coated in the EVOO & spice blend. Remove the tray from the oven after the 15 minutes and flip your taters. Add the cauli to the tray and season with a pinch of salt & pepper. Return the tray to the oven for another 15 minutes, flip everything, and continue until the taters & cauli are tender with some nice charring action.

While everything roasts, get your queso into a small, covered pot set to medium low to warm up for service.
Once the taters / cauli are finished, prepare the 2 minute rice as per package directions in your microwave.
Assembly - Using two large, shallow rimmed bowls, start by dividing your rice between both bowls and scooping roasted potatoes & cauli onto the plate opposite your rice. Next, some shredduce and shredded cheddar opposite each other to fill the bowl. Spoon spicy salsa into the center of each bowl. Slice open your avo and score each half. Spoon half the avo next to your lettuce on each bowl. Then, drizzle each dish with hot queso followed by a sprinkle of green onions and sliced jalapeno. Give each bowl a squeeze of lime, and toss everything together to eat & enjoy!