It’s Taco Bowl Time!
Taco Bowl love is a real thing! And this bowl is made using those leaves from cauliflower that most people just toss in the trash! Straight from Peru, Andrés Velarde shows us how not to waste these nutritious leaves, and turn them into a beautiful and delicious plant-based meal.
Let’s Learn More About This Taco Bowl Magician
Andrés has been vegan for almost three years and is an animal rights activist and a social media influencer born and raised in Lima, Perú. He tries to do his part on two major issues encompassing our society today: we don’t know how to live together and we are exploiting animals for no reason. Andrés tries to keep his actions in alignment with a stoic, minimalist mindset – he’s always looking to make more with less: with cooking, activism, writing, entrepreneurship, advocacy, étc.
A Taco Bowl Of Nutrients And Taste Awaits!
This Bowl is filled with so much goodness. Sweet Potatoes, Squash, Rice, Avocado, Hummus, and more! I love Bowls for meals because they are so easy and fun to put together, and you can be super creative with your creations. Let’s see how Andrés put his together. And if you want to try one of his other recipes, here is another one of my favorite and similar recipes. Ground Beet Taco Bowl with Passionfruit Dressing!
Ready To Get Grubbin’ On A Taco Bowl?
I am hungry. What about you? This is a great recipe when you are really hungry and don’t have the patience or time to whip up a complicated meal. This is a very easy recipe to throw together, making eating simple, yet still fun and creative! Try Andres’s recipe for his Cauliflower Taco Bowl, or make it your own by using a few different ingredients you like. The options are endless.
Taco Bowl With Cauliflower Leaves
- - A bowl
- Cauliflower leafs*
- - Refried beans
- - Brown Rice
- - Raw onion
- - Red bell pepper
- - Boiled Sweet potato
- - Boiled Squash
- - Lettuce
- - Salt and pepper
- - Garlic powder
- - Avocado
- - Hummus
- - Parsley
- - Carrot Bacon*
- - Beet water
- *Carrot Bacon: Take strips out of a carrot with a vegetable peeler, combine them with liquid smoke, oil and spices of your liking, then fry in a pan (45 seconds per side).
- *Cauliflower leafs: Take the stem out of the leaf and just keep the soft part. Roll each leaf like sushi and sauteé them on a pan with beet water, stevia, salt, pepprr and garlic powder until very tender.
- For the dressing: Mix your hummus with a handful of parsley
- Finally, start assembling your taco bowl with the rest of the ingredients, yum!
Thank You For Stopping By!
Thanks for stopping by and sharing in making this incredible Bowl. I do hope you try this recipe at home and let us know how you liked it. Be sure to check out some of the other #LunchBreakLIVE recipes, there are so many to choose from. Until next time…
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JaneUnChained graphic designer, behind-the-scenes problem solver, and IG contributor. Donna is a creative in the film industry, a passionate vegan, and promoter of a plant-based lifestyle. Known on social media as ThatSnarkyVeganGirl. Follow her on IG @ThatSnarkyVeganGirl