Vegan Taco bowls with Cilantro Lime Cauliflower Rice
Vegan Taco bowls with Cilantro Lime Cauliflower Rice takes around 3 hours from beginning to end. This side dish has 529 calories, 13g of protein, and 48g of fat per serving. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $2.59 per serving. A mixture of salt, jalapeno, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mexican cuisine. It is brought to you by Foodista. 6 people found this recipe to be flavorful and satisfying. With a spoonacular score of 92%, this dish is outstanding. Users who liked this recipe also liked Chicken Burrito Bowls with Cilantro Lime Cauliflower Rice, Turkey Taco Bowls with Cilantro Rice, and Cilantro-Lime Rice Bowls.
Servings: 4
Ingredients:
2 tsp avocado oil or other extra virgin olive oil
½ large head cauliflower (you need 4 cups finely chopped)
¾ tsp New Mexico red chili powder
fresh cilantro, chopped
¼ tsp garlic powder
1 Hass avocado
1 tbsp fresh jalapeno, seeded and finely chopped
2 tsp fresh lime juice
1 onion
1 teaspoon salt
1 tomato
2 cups Walnuts (chopped)
Equipment:
food processor
aluminum foil
baking sheet
bowl
oven
mixing bowl
Cooking instruction summary:
- 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.
Step by step:
1. 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.
2. Bake for 18 minutes, stirring halfway through.While the cauliflower rice is cooking, prepare the guacamole and taco meat.
3. Cut the avocado into large chunks and place into a small bowl.
4. 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.
5. 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.
6. 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.
7. Serve immediately with an additional slice of lime if desired.
Nutrition Information:
covered percent of daily need
