Veggie Taco Bowl
Are you in the mood for some comforting Mexican dishes? Then you have to try this veggie taco bowl full of amazing flavor. Needless to say, it's super healthy!
Ingredients
- 1 cup rice
- 1 cup pico de gallo
- ½ cup canned corn
- ½ cup kidney beans
- 2 Tbsp guacamole
- 1 lime
- ½ Jalapeno
- Taco 'meat' - 2 ways:
- First version - soy-free:
- 1 cup cauliflower florets
- ½ cup walnuts
- ¼ tsp chili powder
- 1 tsp ground cumin
- ¼ tsp garlic powder
- ½ tsp Italian seasoning
- 1 Tbsp taco sauce
- Salt
- Pepper
- Second version - with textured soy protein granules:
- All the spices mentioned above
- 50 g textured soy protein granules
Instructions
- Cook the rice following instructions on the package.
- Taco 'meat' - soy-free version:
- Pulse the cauliflower and walnuts in a food processor until it’s a fine crumble. Don’t let it turn into a paste. Move to a bowl and add chili powder, cumin, garlic powder, Italian seasoning, taco sauce, salt, and pepper. Set it aside for 5-7 min. Transfer to a baking sheet and bake at 180 degrees C for 20-25 minutes.
- Taco 'meat' - TSP version:
- Boil the textured soy protein granules for 10 minutes. Drain very well and mix with the spices.
- To assemble:
- Put the cooked rice in a bowl, top with faux cauliflower meat, corn, beans, pico de gallo, Jalapeno, and guacamole.
- Squeeze fresh lime juice.
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