Recipe: Vegan Taco Bowls with Cilantro Lime Cauliflower Rice

Photo and recipe courtesy of Foodista. Find out more here.

Ingredients

Cilantro Lime Cauliflower Rice

• ½ large head cauliflower (you need 4 cups finely chopped)
• 1 tbsp fresh lime juice
• 2 tsp fresh cilantro, finely chopped
• ½ tsp salt
• 2 tsp avocado oil or other extra virgin olive oil

Taco “Meat”

• 1 cup walnuts
• ⅛ tsp cumin
• ¼ tsp salt
• ¼ tsp garlic powder
• ¾ tsp New Mexico red chili powder

Quick and Easy Guacamole

• 1 Hass avocado
• 2 tsp fresh lime juice
• ⅛ tsp cumin
• ⅛ tsp pepper
• ¼ tsp salt
• 2 tbsp finely minced onion
• 1 tbsp cilantro, finely minced
• 1 tbsp fresh jalapeno, seeded and finely chopped

Topping

• 1 small tomato, diced
• fresh cilantro, chopped

Preparations

1. Set the nuts to soak in a bowl of water 2-8 hours before preparing the “meat”.
2. Preheat the oven to 375 F and line a baking sheet with aluminum foil.
3. 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.
4. While the cauliflower rice is cooking, prepare the guacamole and taco meat.
5. 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.
6. Continue reading the directions here.