I’ve been dreaming about this meal for over two weeks now, but I wouldn’t let myself make it until I started my Whole30 as on of my celebratory “yay for me” meals. I could eat this daily, for a week, and be content. It’s quick to prepare, tastes incredible, and is loaded with good-for-you things like omega-3s, healthy fats, fiber, all of that and then some. Did I mention it’s also vegan but your meat-eating significant other who would have scoffed at the idea of a vegan meal while you were dating enjoys it too? Yup, not that this is personal experience talking or anything.
I first tried the idea of vegan but not-just-veggies tacos when a vegan friend of mine posted (or pinned) a link to Oh She Glows’ Layered Raw Taco Salad. Oddly enough, it happened around the time I was really into researching raw recipes but facing resistance from the Godfather when I suggested making any. This one looked really good though, so I didn’t bother asking him, made it, and probably gloated a little ungraciously during dinner when he really liked it. But it didn’t matter because nut “taco meat” was now a part of our repertoire.
I know most of you aren’t vegan, I use animal products in the majority of the recipes on this blog, so my vegan follower numbers are itty bitty and likely entirely comprised of my former bakery customers who used to enjoy my vegan treats. You might be looking at this recipe a little suspect, but I promise you this is a great way to give a vegan dish a try. Imagine a Chipotle burrito bowl, then make it paleo minus the pterodactyl wings or whatever. You may discover you really enjoy vegan cooking and incorporate a few dishes here and there.
And really, isn’t this just beautiful food?
Cilantro Lime Cauliflower Rice
Quick and Easy Guacamole
Save the recipe for later with a perfectly pin-able image: