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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
 
One serving costs about $2.59 One serving costs about $2.59

$2.59 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,gluten free,dairy free,lacto ovo vegetarian,vegan side dish Mexican
spoonacular Score:90%

Spoonacular Score: 90%

 

Vegan Taco bowls with Cilantro Lime Cauliflower Rice might be just the main course you are searching for. This caveman, gluten free, primal, and whole 30 recipe serves 4 and costs $2.42 per serving. One serving contains 521 calories, 12g of protein, and 48g of fat. Not a lot of people made this recipe, and 2 would say it hit the spot. This recipe is typical of Mexican cuisine. Head to the store and pick up cilantro, walnuts, jalapeno, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 3 hours. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is spectacular. Try Turkey Taco Bowls with Cilantro Lime Rice, Cilantro-Lime Rice Bowls, and Turkey Taco Bowls with Cauliflower Rice Meal Prep for similar recipes.

Mexican on the menu? Try pairing with Riesling, Sparkling rosé, and Pinot Noir. 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. One wine you could try is Eroica Riesling. It has 4.2 out of 5 stars and a bottle costs about 24 dollars.

Eroica Riesling

This Eroica shows the crisp acidity of the 2007 vintage, which was the best acidity holding year in the past five years. The wine delivers mandarin orange and sweet lime aromas and flavors with subtle mineral notes. The cooler September, along with selecting fruit from higher elevation and cooler sites, contributed to the mouth-watering acidity balanced by beautiful Washington Riesling fruit.An amazing pairing with sweet, flavorful Dungeness crab.

» 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 chili powder
red 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 chili powder
0.75 tsps
red 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: $2.62
Ingredient
2 teaspoons avocado oil
½ large heads cauliflower
¾ teaspoons red 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
$0.21
$2.18
$0.09
$0.01
$0.02
$1.50
$0.07
$0.08
$0.24
$0.46
$5.60
$10.47

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Fresh cauliflower should be white without any discoloration. If its leaves are attached, they should be green and not wilty. Store cauliflower in the crisper in your fridge and use within 5-7 days.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

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

Fat
48g
74%

  Saturated Fat
5g
31%

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
32µg
31%

Phosphorus
293mg
29%

Potassium
953mg
27%

Vitamin B1
0.31mg
21%

Vitamin B5
1mg
18%

Zinc
2mg
17%

Iron
2mg
15%

Vitamin B2
0.24mg
14%

Vitamin E
2mg
14%

Vitamin B3
2mg
12%

Vitamin A
540IU
11%

Calcium
98mg
10%

Selenium
4µg
6%

covered percent of daily need

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