Vegetarian Taco Bowls

CakesAuthorCakesCategory
Yields1 Serving
 1 cup uncooked yellow rice
 23 cups cups shredded lettuce
 12 cups pico de gallo
 corn (canned, steamed, etc...)
 black beans (cooked or canned)
 fresh chopped cilantro to taste
 fresh guacamole to taste
Cauliflower Walnut Taco Meat
 6 oz cauliflower florets, or 1.5 cups riced cauliflower
 1 cup unsalted walnut pieces
 1 tbsp chili powder
 1 tsp ground cumin
 ¼ tsp garlic powder
 ¼ tsp salt, plus extra to taste
  tsp cayenne pepper (optional)
 1 tsp hot sauce
 12 tbsp enchilada sauce or taco sauce
1

Preheat oven to 375 degrees F.

2

If using cauliflower rice, just set aside 1 + 1/2 cups and pulse your walnuts in a food processor until it resembles fine crumbles. Using florets? Add both walnuts and cauli to the food processor and blend into crumbles together.

3

Season cauli-walnut mixture with chili powder, cumin, garlic powder, salt, and optional cayenne pepper. Mix well and spread on a greased baking sheet in a thin layer. Roast for 30 minutes, stirring at the 15-minute mark for even browning. Once done, add hot sauce enchilada/taco sauce and mix it up.

4

While your cauliflower mixture roasts, cook the yellow rice via package instructions, approx. 20 minutes.

5

While everything cooks, prep your veggies and toppings. Once the rice and seasoned cauliflower mixture are ready, layer them both at the bottom of two bowls and top with your choice of toppings. Enjoy!

Notes
6

**Feel free to add any extras your heart desires. Chopped avocado works just as great as guac, sour cream for a tasty + tangy topping, lime wedges for an added burst of citrus, etc... Have fun with it!

**This would also be wonderful as a nacho topping....put mixture on top of tortilla chips!!!

 

Recipe from Peas and Crayons

Ingredients

 1 cup uncooked yellow rice
 23 cups cups shredded lettuce
 12 cups pico de gallo
 corn (canned, steamed, etc...)
 black beans (cooked or canned)
 fresh chopped cilantro to taste
 fresh guacamole to taste
Cauliflower Walnut Taco Meat
 6 oz cauliflower florets, or 1.5 cups riced cauliflower
 1 cup unsalted walnut pieces
 1 tbsp chili powder
 1 tsp ground cumin
 ¼ tsp garlic powder
 ¼ tsp salt, plus extra to taste
  tsp cayenne pepper (optional)
 1 tsp hot sauce
 12 tbsp enchilada sauce or taco sauce

Directions

1

Preheat oven to 375 degrees F.

2

If using cauliflower rice, just set aside 1 + 1/2 cups and pulse your walnuts in a food processor until it resembles fine crumbles. Using florets? Add both walnuts and cauli to the food processor and blend into crumbles together.

3

Season cauli-walnut mixture with chili powder, cumin, garlic powder, salt, and optional cayenne pepper. Mix well and spread on a greased baking sheet in a thin layer. Roast for 30 minutes, stirring at the 15-minute mark for even browning. Once done, add hot sauce enchilada/taco sauce and mix it up.

4

While your cauliflower mixture roasts, cook the yellow rice via package instructions, approx. 20 minutes.

5

While everything cooks, prep your veggies and toppings. Once the rice and seasoned cauliflower mixture are ready, layer them both at the bottom of two bowls and top with your choice of toppings. Enjoy!

Notes
6

**Feel free to add any extras your heart desires. Chopped avocado works just as great as guac, sour cream for a tasty + tangy topping, lime wedges for an added burst of citrus, etc... Have fun with it!

**This would also be wonderful as a nacho topping....put mixture on top of tortilla chips!!!

Vegetarian Taco Bowls

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