Mexican · lunch

Vegan Taco bowls with Cilantro Lime Cauliflower Rice

Name: Vegan Taco bowls with Cilantro Lime Cauliflower Rice
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Mexican
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)

“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.”

total: 3 h
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Avocado oil2 tsp
Cauliflowerlarge, you need 4 cups finely chopped½ large head
New mexico chili powder¾ tsp
Cilantrochopped4 servings
Garlic powder¼ tsp
Hass avocado1
Jalapenoseeded and finely chopped1 tbsp
Lime juice2 tsp
Onion1
Salt1 tsp
Tomato1
Walnutschopped2 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 3 h

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.

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