This is a hybrid recipe, of Mexican and American food, veganized and healthyfied. The flavors, crunch, and seasoning are very Mexican. If this is too healthy for you, just skip the salad and replace it with homemade tortilla. Or omit the rice and use the rest of the ingredients to make some tacos. Either way, the highlight of this recipe is the walnut cauliflower fajita. This is actually much better than meat substitutes because of the roasted taste, nutty crunch, and comforting cauliflower softness. Half of the walnut cauliflower fajita won't make it onto my bowl because you won't be able to stop eating it by the spoonful straight from the baking sheet. Oops.
Tex-Mex Walnut Cauliflower Fajita Bowl [Vegan, Gluten-Free]
- 1/2 cup walnuts
- 1 cup cauliflower
- 1 1/2 teaspoons fajita seasoning
- 1/2 ripe avocado, sliced
- 1/4 cup (small handful) coriander
- 1/2 cup rice, cooked
- 2 handful salad leaves, washed
- 2 teaspoons chili oil
- 1/2 peach, sliced
- 1 lime
- Optional: tomato salsa
- Preheat oven to 350°F.
- Line baking sheet with parchment paper.
- Add cauliflower and walnuts to a blender or food processor, pulse until walnuts and cauliflower are size of grains.
- Spread walnut cauliflower mixture onto baking sheet, sprinkle with fajita seasoning and mix well.
- Place in oven for 20-30 min or until crispy and golden, stirring halfway through.
- In the meantime, make the avocado cream by using a food processor or a bowl and fork. Combine avocado, coriander and juice of ½ lime and blend until smooth and creamy (if you prefer chunks, just pulse it briefly or use the bowl and fork method).
- Prepare the salad bowl by adding salad leaves and mixing it with cili oil. Add it to a bowl, top with cooked (but not too hot) rice, avocado cream, walnut cauliflower fajita, a few peach slices (and/or tomato salsa), and some more coriander leaves.