Mushroom & Walnut Taco Bowl
A hearty vegetarian taco bowl with savory mushrooms, crunchy walnuts, and fresh toppings.
15 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 2 cups mushrooms, sliced
- 1/2 cup walnuts, chopped
- 1 cup cooked quinoa
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Nutrition Facts
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Instructions
Heat olive oil in a pan over medium heat. Add sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
Add chopped walnuts to the pan with the mushrooms. Stir in cumin, smoked paprika, garlic powder, salt, and pepper. Cook for another 3-4 minutes until fragrant.
In a bowl, mix cooked quinoa with a squeeze of lime juice and a pinch of salt. Fluff with a fork.
Assemble the bowls: Divide the quinoa between two bowls. Top with the mushroom and walnut mixture.
Garnish with avocado slices, cherry tomatoes, red onion, and chopped cilantro.
Drizzle with additional lime juice and serve immediately.
Chef's Tips
- Texture Tip: Toast the walnuts lightly before adding them to the mushrooms for extra crunch.
- Spice Level: Add diced jalapeños or a dash of hot sauce if you prefer a spicier bowl.
- Meal Prep: Cook the quinoa and chop the veggies ahead of time for a quick assembly.
- Protein Boost: Add black beans or grilled tofu for extra protein.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
