July 14, 2020 2 min read



This latin-inspired rice bowl is our most involved recipe to date, you're going to learn how to make the majority of the ingredients from scratch including "taco meat" from walnuts! 

We had a great time on a recent zoom cook along where our friend Chef Jason taught the attendees in real-time how to make this dish while learning about the health and nutritional benefits.

If you ever have any questions of need further explanation you can always reach out to us via email at support@neogennutrition.com.

 

 

EQUIPMENT:
Food Processor or High Speed Blender


INGREDIENTS:
Cumin
Onion Powder
Garlic Powder
Paprika
Cayenne
Oregano
Sea salt
Pepper
Bay Leaf
(3) Avocados
(3) Limes
(3) Roma Tomatoes
(2) Jalapeños
(2) White Onions
(1) Cilantro Bunch
(1) Garlic Bulb
(2) Cups Walnuts (soaked for 2 hrs)
(2) Cups Jasmine Rice
(2) Cups Vegetable Broth
16oz Black Beans 
16oz Tomato Sauce



TACO SAUCE:
¾ cup water

  • (8) oz tomato sauce
  • (1) tsp cumin
  • (2) tsp onion powder
  • (1) tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp cayenne
  • 1 ½ tsp oregano
  • ½ tsp salt
  • dash of pepper

1. To make the taco sauce, simply combine all ingredients and simmer for 20 minutes.



WALNUT TACO MEAT:

  • (2) cups of walnuts soaked in water for 2hrs

  1. Drain the soaked walnuts and add to the food processor. 
  2. Add 2-4 tsp of taco sauce.
  3. Pulse the mixture until a ground texture is reached. 
  4. On medium heat, sauté the mixture until it begins to crumble.
  5. Once the desired texture is reached add the mixture to a bowl and add an additional 2-4 tsp of taco sauce. 

AVOCADO PUREE:

  • (3) Avocados
  • ¼ cup of cilantro
  • ¼ cup water
  • ½ lime
  • salt to taste

  1. Add all ingredients to a food processor or blender and blend until smooth.You are looking for a thick yogurt type of texture. Add additional water if your mixture is too thick. 

PICO:

(3) Roma tomatoes
½  Jalapeno
¼ white onion
½ lime (juice)
¼ cup cilantro
(1) garlic clove
½ tsp sea salt


  1. Dice the tomatoes, jalapeno, onion and garlic and add to a bowl.
  2. Squeeze ½ of lime over the mixture.
  3. Finely chop the cilantro and add to your mixture.
  4. Add salt and adjust to your taste.
    If you find it is too salty, add another tomato. 

CILANTRO LIME SPANISH RICE:

  • (2) cups long grain white rice (jasmine)
  • (2) cups of vegetable broth
  • (8) oz tomato sauce
  • ½ yellow or white onion
  • (1) jalapeno
  • (1) garlic clove
  • (1) lime (juice)
  • ¼ cup cilantro

BLACK BEANS:

  • (1) 16oz can of black beans
  • (3) garlic cloves
  • ½ yellow or white onion
  • (1) tsp Cumin
  • ½ tsp Salt
  • (1) bay leaf

  1. Mince the garlic and dice the onion. 
  2. Sauté the onion and garlic with 1-2 tsp of water for 4-7 minutes on medium heat until translucent.
  3. Add additional water if you experience sticking.
  4. Add the remaining ingredients to a pot and simmer for 20 minutes. 

PLATING THE DISH:

  1. You will want to add a dollop of your avocado puree to a plate or bowl.
  2. Top with the latin rice, beans, walnut taco meat.
  3. Add 2 tbsp of .pico over the top of your dish and finish it with cilantro and a tsp of so of the remaining taco sauce


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