Vegan Taco bowls with Cilantro Lime Cauliflower Rice

• avocado oil2 tsp
• cauliflower0.5 large head
• new mexico chili powder0.75 tsp
• cilantro4 servings
• garlic powder0.25 tsp
• hass avocado1
• jalapeno1 tbsp
• lime juice2 tsp
• onion1
• salt1 teaspoon
• tomato1
• walnuts2 cups

Instructions

1. 1

   Set the nuts to soak in a bowl of water 2-8 hours before preparing the meat.Preheat the oven to 375 F and line a baking sheet with aluminum foil.Finely chop the cauliflower into rice-sized pieces, or pulse in the food processor until the desired consistency.

2. 2

   Toss with the oil and spread onto the baking sheet in an even layer.

3. 3

   Bake for 18 minutes, stirring halfway through.While the cauliflower rice is cooking, prepare the guacamole and taco meat.

4. 4

   Cut the avocado into large chunks and place into a small bowl.

5. 5

   Add the lime juice and mash the avocado to a chunky puree or your preferred consistency.

6. 6

   Stir in the cilantro, jalapeno, onion and spices.

7. 7

   Set aside.

8. 8

   Remove the nuts from the water and place into a small food processor.

9. 9

   Discard the water.

10. 10

    Pulse the nuts until theyve reached a ground meat consistency, I find about 5-7 pulses works.

11. 11

    Transfer to a bowl and stir in the salt, cumin, garlic powder, and red chili powder.

12. 12

    Set aside.When the cauliflower is done, transfer to a mixing bowl while still warm and stir in the lime, cilantro, and salt.To assemble the bowls, layer 1 cup of the cauliflower rice in a bowl with taco nut meat, a dollop of guacamole, fresh tomatoes, and a sprinkling of fresh cilantro.

13. 13

    Serve immediately with an additional slice of lime if desired.