After a summer of lobster rolls, G & Ts, burgers and ice cream, it’s time for a bit of culinary restraint. But do not worry, the shift toward healthier ingredients and cooking methods does not require sacrificing taste or satisfaction!
These vegan taco bowls-build your own-assemble quickly and can easily serve a large or small group. This recipe packs so much flavor that even the usual greasy taco meat and sour cream fat loss. Chickpeas pack a lot of high quality protein, the guacamole is full of heart-healthy fats, and cashew cream is very creamy and dreamy not believe it’s good for you. Enjoy this outside and enjoy the last weeks of Indian summer sun.
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- 1 tablespoon coconut or olive oil
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 2 cans of chickpeas, drained
- 1/2 teaspoon cumin
- Juice and zest of 1 lime
Over medium heat, heat oil and saute onion, garlic and peppers until softened and browned browned.
Add the chickpeas, cumin and lemon zest and juice, and stir to combine.
Heat everything through, then season to taste with salt and pepper.
- 2 ripe avocados, diced
- 1 garlic clove, minced
- 2 scallions, minced
- Cilantro, minced, to taste
- Juice and zest of one lime
- Red pepper flakes, to taste
Mash up all of the ingredients, and season to taste with salt and pepper.
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Smokey Cashew Cream
- 2 tablespoons extra virgin olive oil
- 1 cup raw cashews
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 jalapeño, seeded
- 1 garlic clove
- 3 tablespoons lime juice
- 1/3 cup extra virgin olive oil
- 1/3 cup water
- Salt and pepper to taste
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the cashews, cumin and garlic clove and toast until cashews are golden brown. (Careful not to burn!).
Add the cashews to a blender and add remaining ingredients. Mix all out until completely smooth, adding more water if necessary to reach your desired texture.
Ingredients (Feel free to improvise!):
- 4 cups romaine lettuce, chopped
- 2 tomatoes, chopped
- Tortilla chips
- Lime wedges
- Chopped cucumbers
- Shredded cabbage
Set all components in bowls, and allow everyone to build their own taco plate.
This recipe serves about four people, but add more or less depending on what you think you will need.
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