Vegan Taco bowls with Cilantro Lime Cauliflower Rice

Ingredients

• avocado oil2.0 tsp
• cauliflower0.5 large head
• new mexico chili powder0.75 tsp
• cilantro4.0 servings
• garlic powder0.25 tsp
• hass avocado1.0
• jalapeno1.0 tbsp
• lime juice2.0 tsp
• onion1.0
• salt1.0 teaspoon
• tomato1.0
• walnuts2.0 cups

Directions

1. 1

   Heat avocado oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.

2. 2

   Add chopped cauliflower florets to the skillet. Cook for 8-10 minutes, stirring occasionally, until cauliflower is tender and lightly browned.

3. 3

   Stir in New Mexico chili powder, garlic powder, and salt. Cook for 1 minute until fragrant.

4. 4

   Remove from heat. Stir in fresh lime juice and chopped cilantro. Set aside.

5. 5

   In a separate dry skillet over medium heat, toast walnuts for 3-4 minutes until fragrant. Coarsely chop and set aside.

6. 6

   Dice tomato and jalapeño. Halve avocado, remove pit, and slice.

7. 7

   Assemble bowls: divide cauliflower rice among bowls. Top with diced tomato, jalapeño, avocado slices, and toasted walnuts.

8. 8

   Garnish with additional cilantro and a squeeze of lime juice if desired. Serve immediately.