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Vegan Taco bowls with Cilantro Lime Cauliflower Rice

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $2.57 One serving costs about $2.57

$2.57 per serving

6 people like this recipe

6 likes

This recipe is ready in 180 minutes

Ready in 3 hours

4 vegetarian,vegan,gluten-free,dairy-free,healthy,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,whole 30,vegan lunch,main course,main dish,dinner Mexican
spoonacular Score:92%

Spoonacular Score: 92%

 

Vegan Taco bowls with Cilantro Lime Cauliflower Rice is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian main course. This recipe serves 4 and costs $2.57 per serving. One portion of this dish contains around 13g of protein, 48g of fat, and a total of 529 calories. It is brought to you by spoonacular user alponibertos. Head to the store and pick up tomato, salt, new mexico chili powder, and a few other things to make it today. It is a reasonably priced recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 3 hours. Users who liked this recipe also liked 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.

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Chehalem 3 Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 33 dollars per bottle.

Chehalem 3 Vineyard Pinot Noir

Three estate vineyards on three unique soils make profound statements. An optimal, complementary blend even more so. Fully ripe, complex and eagerly awaited.Try pairing with salmon, tuna, duck, quail, and beef.

» Get this wine on Wine.com

Ingredients

Servings:
2 tsps
2 tsps avocado oil
avocado oil
0.5 large head
0.5 large head cauliflower
cauliflower
0.75 tsps
0.75 tsps red new mexico chili powder
red new mexico chili powder
some
some fresh cilantro
fresh cilantro
0.25 tsps
0.25 tsps garlic powder
garlic powder
1
1  hass avocado
hass avocado
1 Tbsp
1 Tbsp fresh jalapeno
fresh jalapeno
2 tsps
2 tsps fresh lime juice
fresh lime juice
1
1  onion
onion
1 tsp
1 tsp salt
salt
1
1  tomato
tomato
2 cups
2 cups walnuts
walnuts
2 tsps avocado oil
2 tsps
avocado oil
0.5 large head cauliflower
0.5 large head
cauliflower
0.75 tsps red new mexico chili powder
0.75 tsps
red new mexico chili powder
some fresh cilantro
some
fresh cilantro
0.25 tsps garlic powder
0.25 tsps
garlic powder
1  hass avocado
1
hass avocado
1 Tbsp fresh jalapeno
1 Tbsp
fresh jalapeno
2 tsps fresh lime juice
2 tsps
fresh lime juice
1  onion
1
onion
1 tsp salt
1 tsp
salt
1  tomato
1
tomato
2 cups walnuts
2 cups
walnuts

Equipment

food processor
food processor
aluminum foil
aluminum foil
baking sheet
baking sheet
mixing bowl
mixing bowl
oven
oven
food processor
food processor
aluminum foil
aluminum foil
baking sheet
baking sheet
mixing bowl
mixing bowl
oven
oven


Instructions

  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. 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. Transfer to a bowl and stir in the salt, cumin, garlic powder, and red chili powder. Set aside.
  7. When the cauliflower is done, transfer to a mixing bowl while still warm and stir in the lime, cilantro, and salt.
  8. 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.
  9. Serve immediately with an additional slice of lime if desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.57
Ingredient
2 teaspoons avocado oil
½ large heads cauliflower
¾ teaspoons red new mexico chili powder
some fresh cilantro
¼ teaspoons garlic powder
1 hass avocado
1 tablespoon fresh jalapeno
2 teaspoons fresh lime juice
1 onion
1 tomato
2 cups walnuts
Price
$0.11
$2.18
$0.09
$0.01
$0.02
$1.50
$0.07
$0.08
$0.24
$0.36
$5.60
$10.27

Nutritional Information

Quickview
529 Calories
12g Protein
48g Total Fat
22g Carbs
72% Health Score
Limit These
Calories
529k
26%

Fat
48g
74%

  Saturated Fat
5g
32%

Carbohydrates
22g
7%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
628mg
27%

Get Enough Of These
Protein
12g
25%

Manganese
2mg
116%

Vitamin C
67mg
82%

Copper
1mg
55%

Folate
169µg
42%

Fiber
10g
42%

Vitamin B6
0.72mg
36%

Magnesium
130mg
33%

Vitamin K
33µg
32%

Phosphorus
293mg
29%

Potassium
953mg
27%

Vitamin B1
0.31mg
21%

Vitamin B5
1mg
18%

Zinc
2mg
17%

Vitamin E
2mg
16%

Iron
2mg
15%

Vitamin B2
0.24mg
14%

Vitamin B3
2mg
12%

Vitamin A
540IU
11%

Calcium
98mg
10%

Selenium
4µg
6%

covered percent of daily need

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