I'm actually not quite sure what makes these bowls Tex-Mex besides the fact that I am in Texas and I thought it appropriate. In any case, they are delicious! You can add meat if you'd like, but we are trying to reduce our meat intake so vegetarian it is! I used chicken broth as a water substitute when I made the quinoa, but these can be made vegan by omitting the broth. Quinoa can also be subbed out with rice.
1 cup quinoa, uncooked
1/2 head cauliflower, roughly chopped
1 onion, sliced
1 Tomato, diced
Cracked black pepper
Extra virgin olive oil
Preheat oven to 400 degrees and prepare quinoa according to package directions. Place cauliflower and onions on a baking sheet, drizzle with olive oil and season with paprika, garlic, chili powder, sea salt, and cracked pepper. Bake for 20 minutes.
Fluff quinoa and place in bowl. Top with roasted veggies and all the things. Drizzle with hot sauce and sprinkle with sea salt and cracked pepper.
As always, be sure to use clean ingredients when preparing meals. If you'd like a list to guide you on what ingredients to avoid, as well as a ton of other helpful wellness info, I have one available in my shop.