These tasty vegetarian taco bowls are one of our go-to dinners! We start with a bed of fluffy yellow rice topped with a tasty seasoned taco meat (that's totally vegetarian - whoo!) plus fresh pico de gallo, veggies, and more!
First let's make the faux taco meat! Preheat oven to 375 degrees F.
If using cauliflower rice, just set aside 1 + 1/2 cups and pulse your walnuts in a food processor until it resembles fine crumbles. Using florets? Add both walnuts and cauli to the food processor and blend into crumbles together. There's a photo in the blog post for size reference, if needed.
Season cauli-walnut mxiture with chili powder, cumin, garlic powder, salt, and optional cayenne pepper. Mix well and spread on a greased baking sheet in a thin layer. Roast for 30 minutes, stirring at the 15-minute mark for even browning. Once done, add hot sauce enchilada/taco sauce and mix it up.
While your cauliflower mixture roasts, cook the yellow rice via package instructions, approx. 20 minutes.
While everything cooks, prep your veggies and toppings. Once the rice and seasoned cauliflower mixture are ready, layer them both at the bottom of two bowls and top with your choice of toppings. Enjoy!
Notes
Feel free to add any extras your heart desires. Chopped avocado works just as great as guac, sour cream for a tasty + tangy topping, lime wedges for an added burst of citrus, etc... Have fun with it!Don't forget to check out the blog post for tips on making edible taco bowls, extra toppings and swaps, plus some awesome meal prep tips for this recipe!