The Rogue Brussels Sprout's Taco Salad Crunch Bowl

The Rogue Brussels Sprout's Taco Salad Crunch Bowl

This plant-filled bowl makes for a satisfying dinner for one, or robust side salads for two. Feel
free to multiply as needed or swap in your favorite veggies.


For the Bowl:
Medium-sized head of cauliflower
Oil of choice for roasting
Generous sea salt and freshly ground black pepper
Red bell pepper
1 c frozen, grilled corn (or substitute grilled corn on the cob in season!)
Romaine heart
Juice of a lime
Dash of avocado oil
Dash of agave (or honey)
Half a ripe avocado
Chili-roasted macadamia nuts, or other nuts of choice

For the Vermont Tortilla Strips:
Oil of choice for pan-frying
Two Vermont Tortilla Co tortillas
Generous flaky sea salt


Preheat the oven to 425.

Cut the cauliflower into florets, then lay the florets on a well-oiled baking sheet. Salt and pepper generously. Roast for 25-30 minutes until browned and tender.

Char the red pepper over the flame of a gas burner (or under the broiler, if you don’t have a gas stove). Let it cool, then cut it into strips.

Warm up the frozen corn. Or, in season, grill corn on the cob and cut off the kernels.

Cut the romaine into thick ribbons. Then, in a large mixing bowl, toss the romaine with the juice of a lime, a dash of avocado oil, a dash of agave, and generous sea salt.

To make the tortilla strips, cut each tortilla into thin strips. Pan-fry the strips over medium/high heat with a generous splash of oil, flipping them half-way through, until they are crispy and browned. Salt them generously while they’re still hot so that the salt sticks, then let them sit on a cooling rack so they maintain their crispness.

To assemble the Taco Salad Crunch Bowl, fill half a bowl with the dressed romaine. Add the veggies (roasted cauliflower, fire-roasted red pepper, and grilled corn) in the other half.

Add sliced avocado in the center, then top it with tortilla strips and nuts.


This recipe was developed and photographed by Lee of The Rogue Brussel Sprout blog. You can see more of her recipes on Instagram (@TheRogueBrusselSprout) and on her blog,