Name: Vegan Taco bowls with Cilantro Lime Cauliflower Rice
Prep time: 30 min
Cook time: 138 min
Total time: 180 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tsp avocado oil; 0.5 large head cauliflower; 0.75 tsp new mexico chili powder; 4 servings cilantro; 0.25 tsp garlic powder; 1 hass avocado; 1 tbsp jalapeno; 2 tsp lime juice; 1 onion; 1 teaspoon salt; 1 tomato; 2 cups walnuts

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Vegan Taco bowls with Cilantro Lime Cauliflower Rice Recipe — Recipes Zone

Method

8 steps · 3h

01
Soak Nuts, Prep Cauliflower
Start by soaking the walnuts in a bowl of water for 2 to 8 hours before you plan to make the taco meat. This helps soften them for processing.
When you're ready to cook, preheat your oven to 375 °F and line a baking sheet with aluminum foil. Finely chop the cauliflower into rice-sized pieces, or pulse it in a food processor until you reach your desired consistency. Toss the cauliflower with the 2 teaspoons of avocado oil and spread it onto the prepared baking sheet in an even layer.
02
Roast Cauliflower Rice
Bake the cauliflower for 18 minutes, making sure to stir it halfway through so it cooks evenly. While the cauliflower rice is roasting, you can get started on the guacamole and walnut taco "meat."
03
Make Guacamole
Cut the hass avocado into large chunks and place them into a small bowl. Add the 2 teaspoons of lime juice and mash the avocado to a chunky puree, or to whatever consistency you prefer. Stir in the 4 servings of cilantro, 1 tablespoon of jalapeno, 1 onion, and 1/4 teaspoon of garlic powder. Set this aside.
04
Process Walnuts
Remove the soaked walnuts from the water and transfer them to a small food processor, discarding the soaking water. Pulse the nuts until they reach a ground meat-like consistency — I find about 5 to 7 pulses usually does the trick.
05
Season Walnut "Meat"
Transfer the pulsed walnuts to a bowl. Stir in the 1 teaspoon of salt, 3/4 teaspoon of new mexico chili powder, and 1/4 teaspoon of garlic powder until well combined.
06
Finish Cauliflower Rice
Once the cauliflower is done roasting, transfer it to a mixing bowl while it's still warm. Stir in the 2 teaspoons of lime juice, 4 servings of cilantro, and 1 teaspoon of salt.
07
Assemble Bowls
To assemble the bowls, layer 1 cup of the finished cauliflower rice in each bowl. Top with a generous portion of the seasoned walnut "meat," a dollop of guacamole, some fresh chopped 1 tomato, and a sprinkling of fresh cilantro.
08
Serve
Serve the taco bowls immediately. If you like, offer an additional slice of lime on the side for squeezing over.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	529kcal	26%
Fat	48g	69%
Carbohydrate	22g	8%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Tree nuts	Contains
Gluten	Free from

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About this recipe

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Method

Soak Nuts, Prep Cauliflower

Roast Cauliflower Rice

Make Guacamole

Process Walnuts

Season Walnut "Meat"

Finish Cauliflower Rice

Assemble Bowls

Serve

Nutrition

Allergens

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