Mexican Spiced Walnut and Cauliflower Bowl

Name: Mexican Spiced Walnut and Cauliflower Bowl with Vegan Queso
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Cauliflower; 45 Grams of Walnuts; 240 Grams of Red kidney beans; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 15 Grams of Taco seasoning; 15 ML of Tamari; 5 Grams of Brown sugar; 20 Grams of Salted vegan butter; 100 Grams of Potatoes; 1 Piece of Carrot; 120 ML of Almond milk; 30 Grams of Jalapeno slices; 4 Grams of Nutritional yeast; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Piece of Avocado; 150 Grams of Cherry tomatoes; 2 Piece of Lime; 15 Grams of Fresh coriander

with Vegan Queso

Enjoy this Mexican-inspired vegan feast!

Cals 759 · Prot 27 · Carbs 76 · Fat 43

Vegan

40 min

Enjoy this Mexican-inspired vegan feast!

Cals 759 · Prot 27 · Carbs 76 · Fat 43

Vegan

Ingredients

Taco 'meat'

Cauliflower

400 Grams

Walnuts 2*

45 Grams

Red kidney beans

240 Grams

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Taco seasoning

15 Grams

Tamari 9*

15 ML

Brown sugar

5 Grams

Salted vegan butter

20 Grams

Vegan queso

Potatoes

100 Grams

Carrot

1 Piece

Almond milk 2*

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

Allergens

*2 Tree Nuts, *9 Soya

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3175 / 759
Fats (g)	43.3
of which saturated (g)	9.2
Carbohydrates (g)	76
of which sugars (g)	19.6
Fibers (g)	30.7
Proteins (g)	27.3
Salt (g)	4.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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 potatoes, carrots, almond milk, jalapeno slices, nutritional yeast, vegetable oil and salt until smooth. Set aside and keep warm until serving.

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.

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.

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.)

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.

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