Crispy Cauliflower Walnut Taco Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Walnut Taco Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Walnut Taco Bowl

Enjoy a vibrant twist on taco bowls featuring crispy roasted cauliflower, hearty black beans, protein-rich tofu, and crunchy walnuts all tossed with zesty taco spices, cooled by creamy avocado. This bowl offers a delightful blend of textures and flavors perfect for any meal.

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NUTRITION

624kcal
Protein
32.3g
Fat
30.1g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

15g Walnuts

0.75 cup Black Beans

0.5 cup Quinoa

50g Avocado

150g Extra-Firm Tofu

1 tsp Taco Seasoning

1 tsp Olive Oil

1 tbsp Lime Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the cauliflower into bite-sized florets and toss with olive oil, taco seasoning, salt, and pepper.

  • 3

    Spread the cauliflower evenly on a baking sheet and roast for 20-25 minutes until crispy and golden.

  • 4

    While the cauliflower roasts, drain and rinse the black beans and prepare the quinoa according to package instructions.

  • 5

    Cube the extra-firm tofu and lightly sauté in a non-stick pan with a pinch of salt until edges become golden, about 5-7 minutes.

  • 6

    In a bowl, combine the roasted cauliflower, sautéed tofu, black beans, and quinoa.

  • 7

    Top with chopped walnuts and diced avocado.

  • 8

    Drizzle lime juice over the bowl, gently toss to mix, and adjust seasoning with salt and pepper if needed.

  • 9

    Serve warm and enjoy your crispy, flavorful taco bowl.

Crispy Cauliflower Walnut Taco Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Walnut Taco Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Walnut Taco Bowl

Enjoy a vibrant twist on taco bowls featuring crispy roasted cauliflower, hearty black beans, protein-rich tofu, and crunchy walnuts all tossed with zesty taco spices, cooled by creamy avocado. This bowl offers a delightful blend of textures and flavors perfect for any meal.

NUTRITION

624kcal
Protein
32.3g
Fat
30.1g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

15g Walnuts

0.75 cup Black Beans

0.5 cup Quinoa

50g Avocado

150g Extra-Firm Tofu

1 tsp Taco Seasoning

1 tsp Olive Oil

1 tbsp Lime Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the cauliflower into bite-sized florets and toss with olive oil, taco seasoning, salt, and pepper.

  • 3

    Spread the cauliflower evenly on a baking sheet and roast for 20-25 minutes until crispy and golden.

  • 4

    While the cauliflower roasts, drain and rinse the black beans and prepare the quinoa according to package instructions.

  • 5

    Cube the extra-firm tofu and lightly sauté in a non-stick pan with a pinch of salt until edges become golden, about 5-7 minutes.

  • 6

    In a bowl, combine the roasted cauliflower, sautéed tofu, black beans, and quinoa.

  • 7

    Top with chopped walnuts and diced avocado.

  • 8

    Drizzle lime juice over the bowl, gently toss to mix, and adjust seasoning with salt and pepper if needed.

  • 9

    Serve warm and enjoy your crispy, flavorful taco bowl.