Vegan Taco bowls with Cilantro Lime Cauliflower Rice

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

Instructions

1. 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. 2

   Bake for 18 minutes, stirring halfway through.While the cauliflower rice is cooking, prepare the guacamole and taco meat.

3. 3

   Cut the avocado into large chunks and place into a small bowl.

4. 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. 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. 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. 7

   Serve immediately with an additional slice of lime if desired.

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