Nothing says quick and easy like a taco. So how about enjoying a plant-based taco that is healthy and slimming instead of the usual type that leaves you feeling bloated and guilty?
Layer 1 – The meat
- 1 medium cauliflower head, cut into small florets
- 1/2 cup lightly toasted walnuts
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp avocado oil
- 1/2 tsp salt
- 2 tsp lime juice
- 1 ripe avocado, peeled and cubed
- 2 tbsp toasted pumpkin seeds
- 1/2 cup black olives, sliced
- 1 red onion, finely diced
- 1 large tomato, diced
- 2 bunches parsley, chopped
Cashew Cheese Sauce
- 1 cup cashews, soaked and drained
- 1 carrot, cooked
- 1/2 cup unsweetened almond milk
- 1 tbsp lime juice
- 1 tbsp nutritional yeast
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp avocado oil
- 1/2 tsp salt
Preheat the oven to 175C/350F.
Line a baking sheet with parchment paper, add the cauliflower florets, spices, salt, drizzle with avocado oil and toss to coat evenly.
Roast for 20 minutes, until golden.
While the cauliflower is roasting, add all the cheese ingredients into the blender and process to obtain a smooth, creamy texture.
Remove from the oven and transfer into the food processor, together with the walnuts.
Pulse two or three times to obtain a chunky, pulled meat texture.
Arrange the ingredients into the jars, creating colorful layers – start with the cashew cheese, then continue with the cauliflower meat, avocado, toasted seeds, black olives, tomatoes, onion and parsley.
Shake the jar before serving, to combine all the ingredients.
- Category: Salads
Keywords: vegan keto dinner, vegan taco salad, vegetarian taco recipe