Mexican Spiced Walnut and Cauliflower Bowl

with Vegan Queso

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Instructions

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1 Prep queso

Peel and roughly chop the potatoes and carrots. Boil the potatoes and carrots for 15-20 min until fully softened. Drain well. In a blender, blitz the boiled potatoescarrots, almond milk, jalapeno slices, nutritional yeast, vegetable oil and salt until smooth. Set aside and keep warm until serving.

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2 Prep taco 'meat'

Meanwhile, using a box grater, grate the cauliflower until it resembles rice grains. Alternatively, chop the cauliflower into small crumbs. Finely chop the walnuts. Rinse and drain the red kidney beans in a colander.

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3 Fry 'meat'

Heat a large pan over a medium-high heat with the butter. Once hot, add the the cauliflower and walnuts with a large pinch of salt and fry for 5 min. Add the red kidney beans, tamari, sugar and taco seasoning and fry for 3 min further. 

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4 Slice and chop

Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then chop it. Halve the cherry tomatoes. Slice the limes into wedges. Chop the fresh coriander. (See pro tip.)

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5 Serve

Divide the cauliflower 'taco meat' among bowls. Add a generous dollop of warm vegan queso. Top with the avocado slices, cherry tomatoes, lime wedges and chopped fresh coriander.

Tips for fussy eaters

Separate some of the bean, walnut and cauliflower mixture and keep the spices mild. Serve the components separately and let them build their own bowls.

Pro tip

Serve the queso warm! And, if you prefer, turn the avocado, lime and chopped coriander into a guacamole (add a pinch of salt).

Enjoy this Mexican-inspired vegan feast!

Cooking Time: 40 min

Equipment Required: Blender

Cals 731 · Prot 27 · Carbs 76 · Fat 42

Gluten-Free

Dairy-Free

Ingredients

Number of people

Taco 'meat'

Cauliflower 400 Grams
Walnuts 45 Grams
Red kidney beans 240 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Taco seasoning 15 Grams
Tamari 15 ML
Brown sugar 5 Grams
Salted vegan butter 20 Grams

Vegan queso

Potatoes 100 Grams
Carrot 1 Piece
Almond milk 120 ML
Jalapeno slices 30 Grams
Nutritional yeast 4 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

To serve

Avocado 1 Piece
Cherry tomatoes 150 Grams
Lime 2 Piece
Fresh coriander 15 Grams

Enjoy this Mexican-inspired vegan feast!

Cooking Time: 40 min

Equipment Required: Blender

Cals 731 · Prot 27 · Carbs 76 · Fat 42

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep queso

Peel and roughly chop the potatoes and carrots. Boil the potatoes and carrots for 15-20 min until fully softened. Drain well. In a blender, blitz the boiled potatoescarrots, almond milk, jalapeno slices, nutritional yeast, vegetable oil and salt until smooth. Set aside and keep warm until serving.

photo

2 Prep taco 'meat'

Meanwhile, using a box grater, grate the cauliflower until it resembles rice grains. Alternatively, chop the cauliflower into small crumbs. Finely chop the walnuts. Rinse and drain the red kidney beans in a colander.

photo

3 Fry 'meat'

Heat a large pan over a medium-high heat with the butter. Once hot, add the the cauliflower and walnuts with a large pinch of salt and fry for 5 min. Add the red kidney beans, tamari, sugar and taco seasoning and fry for 3 min further. 

photo

4 Slice and chop

Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then chop it. Halve the cherry tomatoes. Slice the limes into wedges. Chop the fresh coriander. (See pro tip.)

photo

5 Serve

Divide the cauliflower 'taco meat' among bowls. Add a generous dollop of warm vegan queso. Top with the avocado slices, cherry tomatoes, lime wedges and chopped fresh coriander.

Tips for fussy eaters

Separate some of the bean, walnut and cauliflower mixture and keep the spices mild. Serve the components separately and let them build their own bowls.

Pro tip

Serve the queso warm! And, if you prefer, turn the avocado, lime and chopped coriander into a guacamole (add a pinch of salt).

Ingredients

Number of people

Taco 'meat'

Cauliflower 400 Grams
Walnuts 45 Grams
Red kidney beans 240 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Taco seasoning 15 Grams
Tamari 15 ML
Brown sugar 5 Grams
Salted vegan butter 20 Grams

Vegan queso

Potatoes 100 Grams
Carrot 1 Piece
Almond milk 120 ML
Jalapeno slices 30 Grams
Nutritional yeast 4 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp

To serve

Avocado 1 Piece
Cherry tomatoes 150 Grams
Lime 2 Piece
Fresh coriander 15 Grams
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