Veggie Taco Bowl

Here is a great way to use a vegetarian meaty taco filling made with roasted cauliflower and walnuts.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Main Dish

Ingredients Method Notes

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

Method

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.