Vegan Taco Bowls with Cilantro Lime Cauliflower Rice

This is one of my favorite super super clean meals, and a rather brilliant makeover of the Chipotle rice bowl if I say so myself. Cilantro Lime Cauliflower Rice "Taco" Bowls - vegan, paleo, Whole30, and 100% delicious.

This recipe contains , cauliflower, lime juice (fresh), fresh cilantro, salt, olive oil (extra virgin), , walnuts, cumin, salt, garlic powder, chili powder, , avocados, lime juice (fresh), cumin, black pepper, salt, onions, cilantro, jalapenos, , tomatoes, cilantro

4 Servings

Prep time:

Cook time:

Ingredients:

• - Cilantro Lime Cauliflower Rice
• 1/2 whole large head cauliflower (you need 4 cups finely chopped)
• 1 tbsp. fresh lime juice
• 2 tsp. fresh cilantro, finely chopped
• 1/2 tsp. salt
• 2 tsp. avocado oil or other extra virgin olive oil
• - Taco "Meat"
• 1 cup(s) walnuts
• 1/8 tsp. cumin
• 1/4 tsp. salt
• 1/4 tsp. garlic powder
• 3/4 tsp. red chili powder
• - Quick and Easy Guacamole
• 1 whole avocado
• 2 tsp. fresh lime juice
• 1/8 tsp. cumin
• 1/8 tsp. pepper
• 1/4 tsp. salt
• 2 tbsp. finely minced onion
• 1 tbsp. cilantro, finely minced
• 1 whole fresh jalapeno, seeded and finely chopped
• - Topping
• 1 whole small tomato, diced
• 1 - 2 tbsp. fresh cilantro, chopped

Instructions:

• 1. Set the nuts to soak in a bowl of water 2-8 hours before preparing the “meat”.
• 2. Preheat the oven to 375 F and line a baking sheet with aluminum foil.
• 3. Finely chop the cauliflower into rice-sized pieces, or pulse in the food processor until the desired consistency. Toss with the oil and spread onto the baking sheet in an even layer. Bake for 18 minutes, stirring halfway through.
• 4. While the cauliflower rice is cooking, prepare the guacamole and taco meat.
• 5. Cut the avocado into large chunks and place into a small bowl. Add the lime juice and mash the avocado to a chunky puree or your preferred consistency. Stir in the cilantro, jalapeno, onion and spices. Set aside.
• 6. Remove the nuts from the water and place into a small food processor. Discard the water. Pulse the nuts until they’ve reached a ground meat consistency, I find about 5-7 pulses works. Transfer to a bowl and stir in the salt, cumin, garlic powder, and red chili powder. Set aside.
• 7. When the cauliflower is done, transfer to a mixing bowl while still warm and stir in the lime, cilantro, and salt.
• 8. To assemble the bowls, layer 1 cup of the cauliflower rice in a bowl with taco nut meat, a dollop of guacamole, fresh tomatoes, and a sprinkling of fresh cilantro.
• 9. Serve immediately with an additional slice of lime if desired.