Vegan taco bowls
A delicious Vegan Taco bowls with Cilantro Lime Cauliflower Rice recipe that satisfies Mexican cravings. This recipe covers 26% of daily vitamin and mineral requirements, making it suitable for a gluten-free, dairy-free, paleolithic, and lacto-ovo vegetarian diet. It is a great dish for a special Mexican-themed dinner night.
Ingredients
extra virgin olive oil
2 tsps
cauliflower
0.5 large head
chili powder
0.75 tsps
cilantro
4 servings
garlic powder
0.25 tsps
haas avocados
1
jalapeno
1 Tbsp
lime juice
2 tsps
onion
1
salt
1 tsp
tomatoes
1
walnuts
234 g
Method
- Set the nuts to soak in a bowl of water 2-8 hours before preparing the meat.Preheat the oven to 375 F and line a baking sheet with aluminum foil.Finely chop the cauliflower into rice-sized pieces, or pulse in the food processor until the desired consistency. Toss with the oil and spread onto the baking sheet in an even layer.
- Bake for 18 minutes, stirring halfway through.While the cauliflower rice is cooking, prepare the guacamole and taco meat.
- Cut the avocado into large chunks and place into a small bowl.
- Add the lime juice and mash the avocado to a chunky puree or your preferred consistency. Stir in the cilantro, jalapeno, onion and spices. Set aside.
- Remove the nuts from the water and place into a small food processor. Discard the water. Pulse the nuts until theyve reached a ground meat consistency, I find about 5-7 pulses works.
- Transfer to a bowl and stir in the salt, cumin, garlic powder, and red chili powder. Set aside.When the cauliflower is done, transfer to a mixing bowl while still warm and stir in the lime, cilantro, and salt.To assemble the bowls, layer 1 cup of the cauliflower rice in a bowl with taco nut meat, a dollop of guacamole, fresh tomatoes, and a sprinkling of fresh cilantro.
- Serve immediately with an additional slice of lime if desired.
Nutrition:
Carbs
22 g
Fat
48 g
Protein
12 g
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