Veggie Taco Bowl
Here is a great way to use a vegetarian meaty taco filling made with roasted cauliflower and walnuts.
Ingredients
- 1 cup walnuts
- 1 cup cauliflower florets about one small head
- 1 jalapeno pepper seeds and stems removed
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon ground cilantro
- 8 cups greens (such as kale or arugula) rinsed and ready to serve
- 2 tablespoons vinaigrette salad dressing
- 1 cup chopped cherry tomatoes
- 1 avocado peeled and cut into wedges
- 4 small flour tortillas
Instructions
- Place the walnuts, cauliflower, jalapeno, and seasonings in a food processor. Pulse until the mixture resembles ground beef. Pour the cauliflower mixture onto a nonstick cookie sheet.
- Bake the mixture at 375F. Each time the top gets browned, stir it, keep browning and stirring until the mixture is browned through. You will have to stir about every 8 minutes. The whole process takes about 35 minutes.
- To make the salad bowl arrange the greens in the bottom of a bowl and top with dressing. Add the walnut/cauliflower filling followed by cherry tomatoes, avocado, and carrots. Warm the flour tortillas and serve to the side of the salad.
Notes
Chef's Tips: Choose a latin-style salad dressing with lime or cilantro for a flavor burst. You can also use oil and vinegar in place of the vinaigrette. Or use the filling to make city tacos instead of a bowl... or prepare a double batch and make both!
Nutrition Information: Per 3-cup serving: 309 calories, 22g fat, 2g saturated fat, 0g trans-fat, 0mg cholesterol, 672 mg sodium, 28g carbohydrate, 5g fiber, 6g sugars, 10g protein.
Copyright foodandhealth.com, reprinted with permission.