Vegan Taco Bowls
Every vegan needs these easy and healthy Taco Bowls in their life! Loaded with a crunchy cauliflower walnut filling, homemade pico de gallo, creamy avocado slices and more, they're a hunger-crusher that you'll crave again and again.
Ingredients
For the Cauliflower Walnut Filling
- 2 tsp avocado oil or avocado oil
- 1 cup walnuts very finely chopped using a knife or process in a food processor until it resembles the size of crumbled ground meat
- 1 1/2 cups riced cauliflower you can use fresh cauliflower rice or frozen riced cauliflower. For frozen, be sure it's been thawed and drained.
- 2 tsp homemade taco seasoning or use your favorite brand. We like Primal Palate or Siete Taco Seasoning.
- 3 tbsp salsa, taco sauce or enchilada sauce homemade or use your favorite brand. We like the Whole30 salsas from Trader Joe's, Frontera or Siete.
- 1/2 tsp garlic powder
- salt + black pepper to taste
For the Pico de Gallo
- 1 1/2 tbsp fresh cilantro finely diced
- 1 medium red onion finely diced
- 1 tomato finely diced
- 1/2 lime juiced
- Fine sea salt to taste
For the Taco Bowls
- 2 cups cauliflower rice you can use fresh cauliflower rice or frozen cauliflower rice but be sure it's been thawed and drained.
- 1 cup shredded lettuce
- 1 large avocado cut into thin slices
- 1/3 cup Fresh pico de gallo homemade or use your favorite store-bought. We like the one from Trader Joe's.
- 1 Persian cucumber diced
- 2 tsp pickled yellow radish or sub with cooked corn kernels if not paleo, Whole30 or keto
For the Garnish
- Fresh cilantro
- 1 lime cut into wedges or slices
- 2-3 Jalapeno slices optional
- Red pepper chili flakes optional
- Vegan shredded cheese or grain-free nacho chips we like Violife and Siete. This is not Whole30
Instructions
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Make the vegan taco filling: Heat oil in a large skillet over medium. Add walnuts and cook until toasted for about 2-3 minutes. Add the cauliflower rice, taco seasoning, garlic powder, salt and pepper and salsa and cook for 7-8 minutes. Remove from heat and set aside.
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Make the pico: Meanwhile, prep the ingredients for the salsa. Add all the ingredients to a bowl. Season with salt to taste and set aside.
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Cook the cauliflower rice until soft and prepare the veggies by shredding the lettuce, cutting the cucumber and avocado into slices.
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Build your bowls: Add the cauliflower rice, shredded lettuce, avocado, pico de gallo, cucumber, pickled radish and walnut filling. Top with some chopped fresh cilantro and red pepper chili flakes.
Recipe Notes
- To Store & Reheat: Refrigerate leftovers in airtight containers for up to 3 days. Reheat walnut filling over low heat, adding a splash of water or oil and stirring occasionally. Alternatively, warm it in the microwave at 50% power.
- To Freeze: Store everything in freezer-safe containers and freeze for up to 3 months. Thaw in fridge before putting together bowls.