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Hearty Veggie Taco Bowls

Satisfy your cravings with these scrumptious vegetarian taco bowls loaded with seasoned cauliflower-walnut 'meat', fluffy yellow rice, and a variety of tasty toppings like pico de gallo, black beans, corn, and more.
4
40 min
TOTAL TIME
577
CALORIES
$3.98
PER SERVING
Hearty Veggie Taco Bowls
Ingredients
CAULIFLOWER-WALNUT 'MEAT'
4 SERVINGS
Cauliflower Florets
6 oz cauliflower florets
Chili Powder
1/2 tbsp chili powder
Ground Cumin
1 tsp ground cumin
Walnut Pieces
1 cup walnut pieces
unsalted
Salt
1/4 tsp salt
Hot Sauce
1 tsp hot sauce
Cayenne Pepper
1/8 tsp cayenne pepper
optional
Garlic Powder
1/4 tsp garlic powder
Taco Sauce
2 tbsp taco sauce
BOWL COMPONENTS
Guacamole
1 cup guacamole
fresh
Shredded Lettuce
3 cups shredded lettuce
Pico De Gallo
2 cups pico de gallo
Corn
1/2 cup corn
Black Beans
1/2 cup black beans
Fresh Cilantro
1/4 cup fresh cilantro
chopped
Yellow Rice
1 cup yellow rice
uncooked
Directions
CAULIFLOWER-WALNUT 'MEAT'
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
Preheat oven to 375°F. Finely chop the cauliflower florets and walnut pieces.
2
In a mixing bowl, combine chopped cauliflower, walnuts, chili powder, cumin, garlic powder, salt, and optional cayenne pepper. Mix well.
3
Spread the seasoned cauliflower-walnut mixture on a greased baking sheet in a thin layer. Roast for 30 minutes, stirring halfway through to ensure even browning.
4
Once the cauliflower mixture is roasted, stir in hot sauce and taco sauce.
BOWL COMPONENTS
5
Cook the yellow rice according to package instructions.
6
Prepare the shredded lettuce, pico de gallo, corn, black beans, chopped cilantro, and guacamole.
ASSEMBLY
7
Layer cooked rice and seasoned cauliflower-walnut mixture at the bottom of each bowl. Top with shredded lettuce, pico de gallo, corn, black beans, cilantro, and a dollop of guacamole.
Health Info
Macros
78g
CARBS
24g
FAT
19g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
Contains these allergens
TREE NUTS