Vegetarian Taco Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2 servings
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Calories
447 kcal
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Course
Main Course
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Cuisine
Tex-Mex, Vegetarian
Vegetarian Taco Bowls
Description
Vegetarian Taco Bowls feature a unique cauliflower and walnut mixture that is seasoned with chili powder, cumin, garlic powder, and a touch of hot sauce, then roasted to create a flavorful, crumbly taco meat alternative. The use of riced cauliflower and finely processed walnuts provides texture and substance. The base of yellow rice offers a mild, slightly nutty complement to the robust seasoned meat. To finish, the bowls are topped with fresh, vibrant ingredients such as shredded lettuce, pico de gallo, corn, black beans, cilantro, and guacamole, each adding layers of freshness, sweetness, and creaminess.
The cauliflower-walnut mixture is roasted on a baking sheet, developing a mildly crispy texture while maintaining moisture inside. The combination of spices balances smokiness, earthiness, and a mild heat. The assembly of the bowl allows customization with toppings, making it adaptable to different preferences and available produce. This preparation fits well as a main vegetarian meal providing protein and vegetables in an approachable form.
The recipe also encourages adding extras like chopped avocado or sour cream, and includes options for edible taco bowls or meal prep tips in the blog post. These variations provide flexibility depending on serving style or storage needs.
Ingredients
- 1 cup yellow rice uncooked
- 2-3 cups lettuce shredded
- 1-2 cups Pico de Gallo
- 1/4-1/2 cup corn (canned, steamed, etc...)
- 1/4-1/2 cup black beans (cooked or canned)
- cilantro to taste, fresh, chopped
- guacamole to taste, fresh
Cauliflower Walnut Taco Meat
- 6 oz cauliflower or 1.5 cups riced cauliflower, florets
- 1 cup walnut pieces unsalted
- ½ TBSP chili powder
- 1 tsp cumin ground
- ¼ tsp garlic powder
- ¼ tsp salt plus extra to taste
- ⅛ tsp cayenne pepper (optional)
- 1 tsp hot sauce
- 1-2 TBSP enchilada sauce or taco sauce
Instructions
- First let's make the faux taco meat! Preheat oven to 375 degrees F.
- If using cauliflower rice, just set aside 1 + 1/2 cups and pulse your walnuts in a food processor until it resembles fine crumbles. Using florets? Add both walnuts and cauli to the food processor and blend into crumbles together. There's a photo in the blog post for size reference, if needed.
- Season cauli-walnut mxiture with chili powder, cumin, garlic powder, salt, and optional cayenne pepper. Mix well and spread on a greased baking sheet in a thin layer. Roast for 30 minutes, stirring at the 15-minute mark for even browning. Once done, add hot sauce enchilada/taco sauce and mix it up.
- While your cauliflower mixture roasts, cook the yellow rice via package instructions, approx. 20 minutes.
- While everything cooks, prep your veggies and toppings. Once the rice and seasoned cauliflower mixture are ready, layer them both at the bottom of two bowls and top with your choice of toppings. Enjoy!
Notes
- Chop walnuts finely to match the texture of riced cauliflower for better consistency in the taco meat.
- Roast cauliflower and walnut mixture spread thinly on a baking sheet and stir halfway through to ensure even browning.
- Customize bowls with extra toppings such as avocado, sour cream, or lime wedges to enhance flavor and texture.
- Prepare edible taco bowls or use this recipe for meal prep by storing components separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 101g | 34% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 810mg | 34% |
| Potassium | 326mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 944IU | 19% |
| Vitamin C | 10mg | 11% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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