Vegan Taco bowls with Cilantro Lime Cauliflower Rice | Made by Meaghan Moineau
Title: Savoring Simplicity: Vegan Taco Bowls with Cilantro Lime Cauliflower RiceDescription: Discover the vibrant flavors of Vegan Taco Bowls with Cilantro Lime Cauliflower Rice. This wholesome, plant-based dish is not only a feast for your taste buds but also a nod to family traditions and shared meals. Perfect as a main dish, this recipe is a delightful medley of textures and tastes, bringing together creamy guacamole, spicy nut meat, and aromatic cauliflower rice. Rated 5/10 in difficulty, it's an accessible and rewarding culinary experience.
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A Delicious Dive into Nostalgia
There’s something magical about the way certain dishes can transport us back in time, rekindling cherished memories of laughter-filled kitchens and family gatherings. For me, Vegan Taco Bowls with Cilantro Lime Cauliflower Rice is one such dish—an homage to those warm summer evenings spent at my grandmother's house, where the air was always filled with the tantalizing aroma of spices and fresh herbs.
Growing up, taco nights were a staple in our household, a tradition that never failed to bring the family together. My grandmother, with her infectious smile and knack for storytelling, would regale us with tales from her childhood in New Mexico. Her stories were as rich and vibrant as the flavors she infused into her cooking—each ingredient carefully chosen, every spice a reminder of her roots.
This recipe for Vegan Taco Bowls is my plant-based twist on her classic taco nights, a dish that captures the essence of those evenings while embracing a modern, healthy lifestyle. With every bite, I'm reminded of the joy of family, the importance of tradition, and the simple pleasure of a well-cooked meal.
Ingredients
- Avocado oil
- Cauliflower
- Red New Mexico chili powder
- Fresh cilantro
- Garlic powder
- Hass avocado
- Fresh jalapeño
- Fresh lime juice
- Onion
- Salt
- Tomato
- Walnuts
Instructions
1. Prepare the Nuts: Begin by soaking the walnuts in a bowl of water for 2-8 hours before preparing the "meat."
2. Preheat and Prep: Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil. Finely chop the cauliflower into rice-sized pieces or pulse in a food processor until the desired consistency is achieved.
3. Cauliflower Rice: Toss the cauliflower with avocado oil and spread it onto the prepared baking sheet in an even layer. Bake for 18 minutes, stirring halfway through to ensure even cooking.
4. Guacamole: While the cauliflower rice is baking, prepare the guacamole. Cut the avocado into large chunks and place it into a small bowl. Add the lime juice and mash the avocado to your preferred consistency. Stir in the chopped cilantro, jalapeño, onion, and a blend of spices. Set aside.
5. Taco Nut Meat: Drain the soaked walnuts and place them into a small food processor. Pulse until they reach a ground meat-like consistency, about 5-7 pulses. Transfer the mixture to a bowl and stir in salt, cumin, garlic powder, and red chili powder. Set aside.
6. Finish the Rice: Once the cauliflower is done baking, transfer it to a mixing bowl while still warm. Stir in fresh lime juice, cilantro, and salt to taste.
7. Assemble the Bowls: To assemble your taco bowls, layer 1 cup of the cilantro lime cauliflower rice in a bowl. Add a generous scoop of taco nut meat, a dollop of guacamole, fresh tomato slices, and a sprinkling of fresh cilantro. Serve immediately, garnished with an additional slice of lime if desired.
A Culinary Journey
Creating these Vegan Taco Bowls is more than just preparing a meal; it's a journey through flavors and memories. With a difficulty rating of 5/10, this dish is approachable yet satisfying, ideal as a hearty main dish for any occasion. Whether you're a seasoned cook or a kitchen novice, this recipe invites you to explore the vibrant world of plant-based cooking, one delicious bowl at a time.
So, gather your loved ones, share stories, and savor every bite—because sometimes, the simplest meals are the ones that create the most lasting memories.
