Plant-Based Taco Bowl with Cilantro Cashew Crema
This bowl is the perfect addition to your Taco Tuesday menu, especially if you're looking for something plant based🌱 Just because this taco bowl is vegan, doesn't mean it lacks anything in flavor. It's packed with nutrients and tons of veggies. And what I love about the cilantro cashew crema is how creamy it is without a huge overpowering cilantro flavor. I promise this cilantro cashew crema is a must-try!!
Ingredients
FOR CASHEW CREMA: (note: there will be plenty leftover so you can totally use it for other recipes!)
- 1.5 cups cashews, soaked & rinsed
- 1/2 cup water
- 1 tablespoon olive oil
- 1 tablespoon garlic paste
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 2/3 cup cilantro
For the Bowl
- 1/2 cup black beans
- 1/2 cup cherry tomatoes, sliced
- 1 cup romaine lettuce, finely chopped
- 1/3 cup red onion, diced
- 2 cups cooked rice
- Seasonings: taco seasoning, salt and pepper
- Optional: 1/2 avocado, cilantro to top
Instructions
FOR CASHEW CREMA: (note: there will be plenty leftover so you can totally use it for other recipes!)
- To make the cashew crema, soak your cashews overnight in water.
- Replace the water that you soaked the cashews in and add to a blender along with your olive oil, garlic paste, nutritional yeast, salt, and cilantro.
For the Bowl
- Mix your salsa with your already-cooked rice.
- Dice your red onions and finely chop your romaine and tomatoes. Drain and rinse your black beans.
- Roast your corn in a skillet with a drizzle of olive oil and taco seasoning on medium heat till the corn is charred. My recommendation to get the corn charred is to avoid constant stirring, only stirring occasionally.
- Assemble your taco bowl by taking your rice of choice, red onions, black beans, tomatoes, corn, crema and cilantro to top.
- Pair with your fave hot sauce and enjoy!! xx
Video
Notes
**NOTE: to make the cashew crema, requires at least a few hours to soak the cashews to soften **
Tried this recipe?Let us know how it was!