Vegetarian Taco Bowls
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!
Nutrition Facts
Ingredients
Instructions
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.
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Continue Reading at Peasandcrayons →Chef's 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!




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Reviews from the Original Source
Can the taco “meat” be frozen for future recipes?
OMG, we made this today, leaving out the taco sauce, and adding sour cream instead of guac. It is to die for and already saved to make it over and over again. Perfect for the summer. I even want to try it as a breakfast bowl with a fried egg on top.
so good!!!! caution with the rice, little bit on the salty side. i loved the cauliflower and walnut idea! i didnt miss the greasy beef at all honestly, or even sour cream because i made my salsas from scratch, which makes all the difference!
Made this for the first time tonight and it was easier and faster than I expected! My 8-year-old said it’s now in her top 3 favorites. Win win.
This is fabulous! My non-meat eaters will gobble this up for sure!
These are so tasty! The whole family loved them, we will definitely be making these again!
SO much flavor!! Don't miss meat at all!
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