Plant-Based Taco
So, while most plant based proteins are not complete when eaten alone, you can get all of the essential amino acids you need by eating complementary proteins together.
Recipe Summary Plant-Based Taco
Get as creative as you want! Add as many veggies as you like. Experiment with Mexican seasonings or make this into a taco salad instead of using it as a tortilla shell . Have fun with it and know you are eating healthy!Ingredients | Complete Protein Plant Based Foods½ cup cauliflower florets1 tablespoon water1 tablespoon extra-virgin olive oil½ cup canned black beans, rinsed¼ cup canned corn, rinsed¼ cup onion, chopped¼ teaspoon onion powder¼ teaspoon garlic powder¼ teaspoon Cajun seasoning¼ teaspoon paprika¼ teaspoon ground cumin1 large whole wheat tortilla1 tablespoon taco sauce1 tablespoon ground flaxseed meal1 tablespoon nutritional yeast½ tomato, diced1 cup shredded dark leafy greensDirectionsPlace cauliflower in a microwave-safe bowl and add 1 tablespoon water. Cook in the microwave on high power to desired tenderness, about 2 minutes.Heat olive oil in a pot over medium heat. Add beans, corn, and onion. Cook and stir to desired tenderness, about 3 minutes. Mix in onion powder, garlic powder, Cajun seasoning, paprika, and cumin. Remove from heat.Stir taco sauce, flaxseed meal, nutritional yeast, and tomato into the pot with the bean mixture. Fill tortilla with filling and add cooked cauliflower. Top with leafy greens.You can use chickpeas in place of black beans.You can use frozen cauliflower in place of fresh, just follow package directions for cooking. You can use frozen corn in place of canned; again, follow package directions for cooking.Use any leafy greens you like, such as green leaf lettuce, kale, or bok choy.Info | Complete Protein Plant Based Foodsprep: 10 mins cook: 5 mins total: 15 mins Servings: 1 Yield: 1 serving
TAG : Plant-Based TacoSalad, Vegetable Salad Recipes, Cauliflower,