Veggie Taco Bowl
A hearty vegan taco bowl layered with fluffy rice, smoky cauliflower-walnut taco meat, corn, kidney beans, pico de gallo, and fresh guacamole. Ready in about 35 minutes for a satisfying plant-based lunch or dinner.
Ingredients
- 1 cup rice
- 1 cup pico de gallo
- ½ cup corn canned
- ½ cup kidney beans
- 2 Tbsp guacamole
- 1 lime
- ½ jalapeño
Taco 'meat' - 2 ways:
First version - soy-free:
- 2 cups 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 to taste
- pepper to taste
Second version - with textured soy protein granules:
- All the spices mentioned above
- ½ cup textured soy protein granules
Instructions
- Cook the rice according to the package instructions.
Taco 'meat' - soy-free version:
- Pulse the cauliflower and walnuts in a food processor until they form a fine crumble. Don't let them turn into a paste. Move to a bowl and add the chili powder, cumin, garlic powder, Italian seasoning, taco sauce, salt, and pepper. Set aside for 5-7 minutes, then transfer to a baking sheet and bake at 180°C (350°F) for 20-25 minutes.
Taco 'meat' - TSP version:
- Boil the textured soy protein granules for 10 minutes, then drain very well and mix with the spices.
To assemble:
- Put the cooked rice in a bowl and top with the cauliflower taco meat, corn, kidney beans, pico de gallo, jalapeño, and guacamole.
- Squeeze fresh lime juice over the top and serve.
Notes
Pulse the cauliflower and walnuts to a fine crumble, not a paste - over-processing releases water and prevents browning. Store the components separately in the fridge for up to 3 days for easy meal prep.