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Low Carb Vegan Taco Bowl Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
Vegan
Vegetarian
★★★★☆
4.6/5
(1606 reviews)
By Zylo Nutritionist Team
Low Carb Vegan Taco Bowl
Zylo Recipes

Description

Imagine a vibrant and satisfying meal that captures the essence of a traditional taco but served in a bowl for an easy, customizable experience. This delightful taco bowl starts with a base of cauliflower rice, expertly seasoned and lightly fried to achieve a tender yet slightly crisp texture. The cauliflower rice offers a blank canvas for the rich flavors to come, providing a nutritious and low-carbohydrate alternative to traditional rice.

The heart of this bowl features a savory vegan ground beef alternative, crafted to mimic the taste and texture of seasoned ground beef. Its umami-rich profile is enhanced with a blend of spices, creating a depth of flavor that perfectly complements the other ingredients.

Preparation Time

Prep Time
10 min
Cook Time
15 min
Total Time
25 min

Nutrition Information

Per 1 bowl serving
C
Calories
600 Kcal
C
Carbs
30 g
Fi
Fiber
15 g
Sugar
8 g
P
Protein
25 g
C
Fats
45 g
Saturated Fats 10 g
Unsaturated Fats 30 g
Cholestrol 0 mg
Sodium 700 mg
Potassium 1000 mg
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Ingredients

    1.
    Brown mushrooms
    Brown mushrooms
    3 oz
    2.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    0.5 tbsp
    3.
    Salt
    Salt
    0.13 tsp
    4.
    Black pepper
    Black pepper
    0.13 tsp
    5.
    Garlic powder
    Garlic powder
    0.13 tsp
    6.
    Onion powder
    Onion powder
    0.13 tsp
    7.
    Cumin, ground
    Cumin, ground
    0.13 tsp
    8.
    Paprika
    Paprika
    0.13 tsp
    9.
    Cayenne
    Cayenne
    0.13 tsp
    10.
    Flaxseeds Or Flax Seeds Whole Or Ground
    Flaxseeds Or Flax Seeds Whole Or Ground
    2.5 tsp, ground
    11.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    0.5 tbsp
    12.
    Cauliflower rice
    Cauliflower rice
    6 oz
    13.
    Seasoned salt
    Seasoned salt
    0.25 tsp
    14.
    Black pepper
    Black pepper
    0.13 tsp

Instructions

    1.
    Start by finely dicing mushrooms into the smallest pieces possible. Mince them to resemble ground beef. Cremini mushrooms are ideal for their darker color and deeper flavor, but plain white mushrooms can also be used. Ensure your minced mushrooms match the weight specified in the ingredients.
    2.
    Pour olive oil into a large pan and heat over high heat. Once hot, add the minced mushrooms. Season with salt, pepper, garlic powder, onion powder, cumin, paprika, and cayenne. Stir to combine. Let the mushrooms sit undisturbed to char on one side, mimicking charred meat. Then, continually stir and cook until they shrink considerably and become very tender.
    3.
    Remove the pan from the heat. Stir milled flaxseed into the 'ground beef' and let it stand for 5 minutes. Set aside. Heat olive oil in a new pan over high heat. Add riced cauliflower, and season with seasoned salt and pepper. Stir continually over high heat until golden brown with crispy edges.
    4.
    To assemble the taco bowl, spoon cauliflower rice into the bowl (about 4 ounces). Top with vegan taco beef (about 2 ounces), and add Keto vegan taco toppings as desired. Keto-friendly options include 1-2 tablespoons of salsa, guacamole or fresh avocado slices, and shredded lettuce. Add vegan sour cream or cheese alternatives if they fit your macros.