Name: Crispy Cauliflower Walnut Taco Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Cauliflower; 1/2 cup Black Beans (cooked); 1/2 cup Quinoa (cooked); 1/2 cup Firm Tofu; 1/8 cup Walnuts; 1/4 Avocado; 1 Tbsp Nutritional Yeast; 1/4 cup Salsa

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

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Walnut Taco Bowl

Enjoy a vibrant and hearty taco bowl featuring roasted crispy cauliflower, marinated tofu, and the satisfying crunch of walnuts, all layered over a bed of quinoa and black beans. Finished with creamy avocado, tangy salsa, and a savory sprinkle of nutritional yeast, this bowl delivers a dynamic mix of textures and flavors that make every bite exciting.

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NUTRITION

Protein

31g

Fat

25.1g

Carbs

62.5g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower

1/2 cup Black Beans (cooked)

1/2 cup Quinoa (cooked)

1/2 cup Firm Tofu

1/8 cup Walnuts

1/4 Avocado

1 Tbsp Nutritional Yeast

1/4 cup Salsa

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PREPARATION

1
Preheat your oven to 425°F.
2
Toss cauliflower florets with a little olive oil, salt, and your favorite spices, then spread on a baking sheet. Roast for 20-25 minutes until edges are crispy.
3
While the cauliflower roasts, press and cut the tofu into small cubes. Optionally, lightly season and pan-sauté the tofu in a non-stick skillet until lightly browned.
4
Warm the black beans and quinoa separately if needed.
5
Assemble your bowl by layering quinoa and black beans at the bottom.
6
Top with roasted cauliflower, sautéed tofu, and walnuts.
7
Add avocado chunks and drizzle salsa over the bowl.
8
Sprinkle nutritional yeast on top for an extra savory kick.
9
Mix gently before enjoying your flavorful and nutritious taco bowl.