Plant-Based Taco Bowl
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This burrito bowl is 100% plant-based, featuring ground and seasoned walnuts in place of ground beef. It’s quick, comforting and satisfying and also incorporates all seven Fx™ pillars!
Plant-Based Taco Bowl
Cook time: 10min Prep time: 15min Total time: 25min
Servings: 2
Ingredients
- For the Taco Bowls
- 4 cups chopped Buckeye Fresh lettuce
- 1 Tbsp. Heinen's avocado oil
- 1 bell pepper, sliced
- 1/2 red onion, sliced
- 1 large ripe avocado, peeled and seeded
- 1 tsp. fresh lime juice
- 1/2 tsp. Heinen's cumin
- 1/2 cup Heinen's canned black beans, rinsed
- 1 Heinen's cooked quinoa bowl
- Sea salt and pepper
For the Walnut Taco Meat
- 1 cup Heinen's raw walnuts
- 1/2 Tbsp. Heinen's cumin
- 1/2 Tbsp. Heinen's coriander
- 1/2 Tbsp. Heinen's balsamic vinegar
- 1/2 Tbsp. coconut aminos
- 1/4 tsp. Heinen's smoked paprika
- 1/4 tsp. Heinen's garlic powder
- Fresh ground pepper, to taste
Toppings
- Heinen's organic salsa
- Kite Hill sour cream alternative
- Violife cheddar shreds
- Fresh cilantro, chopped
- Tortilla chips, optional
Instructions
- Divide lettuce between two bowls.
- Heat the avocado oil in a skillet over medium-high heat and add sliced peppers and onions.
- Sauté for 5-10 minutes, stirring frequently.
- While the peppers and onions are cooking, add the avocado to bowl and mash with fork. Mix in the lime juice, cumin, and sea salt and pepper to taste. Set aside.
- To make the Walnut Taco Meat, add all of the ingredients to a food processor and pulse several times until crumbly. Be careful not to over-blend.
- Divide the peppers and onions, mashed avocado, walnut taco meat, beans and quinoa and layer on top of lettuce.
- Top with salsa, sour cream, cheddar shreds, sriracha and cilantro.
- Serve with a handful of tortilla chips on the side for scooping.
