We've made this vegan walnut taco meat before, and it was so delicious we decided to start adding it to other dishes -- including these rice bowls!

Yields 2 large rice bowls.

Cauliflower Walnut Taco Meat Ingredients: 

• 2 cups organic cauliflower florets (Weekly Dean's List Price: $2.99/ea.)* 

• 1 cup walnuts

• 1/2 tablespoon chili powder

• 1 teaspoon cumin

• 1 teaspoon salt

• 1 garlic clove 

• 1 pinch cayenne 

3-Minute Guacamole Ingredients: 

• 1 large ripe organic avocado (Weekly Dean's List Price: 4/$5)*

• 1/4 cup chopped red onion

• 1/4 cup Lady Moon organic rainbow tomatoes (Weekly Dean's List Price: $3.99/ea.)*

• 1/2 tsp ground cumin

• 1 tbsp + 1 tsp fresh lime juice 

• 1/4 tsp fine grain sea salt, or to taste

*Don't feel like making this yourself? Replace it with our house-made guacamole.

Additional Bowl Ingredients: 

• Brown rice -- really any rice or grain you would like to use -- we also love quinoa

• Chopped organic red peppers 

• Salsa 

• Nutritional yeast (optional) We love adding it to the brown rice to make it a cheesy consistency!  

Instructions: Taco meat: In a food processor (or by hand), pulse (or chop) the ingredients until combined. Transfer to a baking sheet and bake for 25 minutes, stiring halfway through to prevent burning.  Guacamole: In a medium-sized bowl, mash the avocado flesh with a fork, leaving some chunks. Stir in the chopped tomato, red onion, lime juice, and seasonings to taste. To assemble: (per bowl) Add a hefty base of rice in a large bowl followed by a heaping 1/4 cup scoop of guacamole in the middle. Spoon on 2 tbsp of salsa over the rice followed by half of the taco meat. Garnish with red peppers and nutritional yeast.   Follow us on Facebook or Instagram for new recipes every week, or sign up here to get sales, recipes, and more delivered right to your inbox.