Taco Bowls with "Taco Meat" | Vegan, Paleo (Soy-Free)

Make homemade corn tortillas or use store-bought.

To form taco bowls, use a muffin pan turned upside down and nestle 3-4 corn tortillas in the spaces between four cups, using pie weights or dried beans to keep them flat while baking.

Alternatively, use an ovenproof bowl to press the tortilla inside and brush with oil if desired.

Bake the tortillas at 350°F for about 5 to 8 minutes until crispy and golden brown.

Prepare the cauliflower walnut crumble by cutting the cauliflower into large florets.

Process the cauliflower with walnuts, pulsing a few times to retain texture; do not overprocess.

Add tomato paste, tamari, spices (chili powder, cumin, garlic powder, onion powder, smoked paprika, cayenne pepper), and salt to the mixture, pulsing again until combined.

Spread the cauliflower walnut mixture onto a lightly greased baking sheet and bake at 375°F for about 30 minutes.

After 30 minutes, stir the mixture and bake for an additional 15 minutes until dry and brown; check for moisture and bake longer if necessary.

Assemble the taco bowls by adding the cauliflower walnut crumble into the bowl followed by chopped lettuce, tomatoes or salsa, green onions, and avocado.

Equipment Needed

Spice Level:

Dietary