Vegan Taco bowls with Cilantro Lime Cauliflower Rice
Basic Information
- Servings: 4
- Ready in: 180 minutes
- Preparation time: -
- Cooking time: -
- Rating: 92.43
- Health score: 72.00
- Weight Watcher points: 15.00
Summary
The recipe Vegan Taco bowls with Cilantro Lime Cauliflower Rice could satisfy your Mexican craving in roughly 3 hours. This recipe makes 4 servings with 529 calories, 13g of protein, and 48g of fat each. For $2.57 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 6 people were glad they tried this recipe. Only a few people really liked this main course. A mixture of hass avocado, tomato, new mexico chili powder, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is excellent. Vegan Taco bowls with Cilantro Lime Cauliflower Rice, Vegan Taco bowls with Cilantro Lime Cauliflower Rice, and Vegan Taco bowls with Cilantro Lime Cauliflower Rice are very similar to this recipe.
Ingredients
avocado oil2 tsp
cauliflower0.5 large head
new mexico chili powder0.75 tsp
cilantro4 servings
garlic powder0.25 tsp
hass avocado1
jalapeno1 tbsp
lime juice2 tsp
onion1
salt1 teaspoon
tomato1
walnuts2 cups
Instructions
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.
Step 2
Bake for 18 minutes, stirring halfway through.While the cauliflower rice is cooking, prepare the guacamole and taco meat.
Step 3
Cut the avocado into large chunks and place into a small bowl.
Step 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.
Step 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.
Step 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.
Step 7
Serve immediately with an additional slice of lime if desired.
Categories
Cuisines: Mexican
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, dairy free, paleolithic, lacto ovo vegetarian, primal, whole 30, vegan