A nourishing vegan taco bowl that comes together quickly, especially if components like massaged kale, sautéed peppers and onions, and cashew cream are prepped ahead of time. Ideal for meal prepping and building bowls throughout the week.
Prep the kale, peppers/onions, and cashew cream ahead of time.
Kale: Massage the kale by hand in olive oil, lemon juice, sea salt, and nutritional yeast until softened (about 3 minutes). This lasts in the fridge for the week.
Peppers/Onions: Slice 2 bell peppers and 1 onion and add to a stovetop pan with olive oil and taco seasoning. Cook until softened and fragrant (about 5 minutes). Store in a tupperware container in the fridge.
Cashew Cream: Soak 1/2 cup of raw cashews in boiling water for about a half hour. Then drain and add to a blender with 1 cup water, 1/4 cup nutritional yeast, 1 tbsp dijon mustard, 1 tbsp olive oil, 1 tbsp lemon juice, sea salt, and garlic powder. Blend until smooth and store in a glass jar in the fridge.
To Assemble: Cook the rice according to package directions. Add the massaged kale to a bowl, then the cooked rice, then the sautéed peppers/onions mix. For the beans, rinse and drain canned pinto beans and add to the bowl. Add fresh mashed avocado and finish with a hefty pour of cashew cream.
