Keto Vegan Taco Stuffed Avocados

Keto Vegan Taco Stuffed Avocados

Looking for a delicious vegan keto meal option? These Vegan Taco Stuffed Avocados are a great low-carb option for an easy lunch! With heart healthy walnuts standing in for the beef you’ll be amazed how much it resembles ground beef!

While I’m giving you a quick salsa recipe to whip up you can make this even easier by using a store-bought pico de gallo. Then all you’ll need to do is whip up the “meat” filling and stuff the avocado. The chipotle mayo can be made ahead of time too much it takes just a second to mix together.

Feel free to multiply this recipe by 2 or 3 on your batch cooking day to have these on hand all week as all of the components keep really well. Just be sure to cut the avocado the day of as they will brown pretty quickly. Half an avocado is perfect for a light low-carb lunch, whole avocado will be enough for a satisfying dinner.

Preparation time

Hands-on:    10 minutes
Overall:     15 minutes

Nutritional values (per serving, 1/2 avocado)

Total Carbs	13.9	grams
Fiber	8.6	grams
Net Carbs	5.3	grams
Protein	5	grams
Fat	31.6	grams
of which Saturated	3.9	grams
Energy	336	kcal
Magnesium	57	mg (14% RDA)
Potassium	626	mg (31% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (6%), fat (88%)

Ingredients (makes 4 servings)

• 2 tbsp avocado oil or extra virgin olive oil (30 ml)
• 1/2 cup cauliflower rice (60 g/ 2.1 oz)
• 1/2 cup crushed walnuts (58 g/ 2 oz)
• 1 chipotle chili in adobo sauce, minced (14 g/ 0.5 oz)
• 1/2 tsp cumin
• 1/2 tsp sea salt
• 2 large avocados, halved (400 g/ 14.1 oz)

Salsa:

• 1 roma tomato, diced (100 g/ 3.5 oz)
• 1 jalapeno pepper, minced (14 g/ 0.5 oz)
• 1 tbsp minced onion (20 g/ 0.7 oz)
• 1 tbsp minced cilantro
• 1/2 small lime, juiced (15 ml)
• sea salt, to taste

Chipotle Mayo (optional):

• 2 tbsp paleo mayonnaise or vegan mayonnaise (55 g/ 1.9 oz)
• 1 tbsp adobo sauce (14 g/ 0.5 oz)

Instructions

1. Start by making the salsa by combining all of the ingredients in a small bowl, set aside. Prepare the cauli-rice. You can use a hand grater or place the cauliflower in a food processor and process until it resembles rice (use a grating blade or the S blade).
2. Optionally, if you're making the chipotle mayo topping, mix together the mayonnaise and adobo sauce in a small bowl, set aside.
   
   
3. Heat the oil in a medium skillet over medium heat. Add the cauliflower, walnuts, chipotle pepper, cumin, and salt to the skillet.
   
4. Cook 5 minutes until the cauliflower has softened and the walnuts are toasted.
   
   
5. Divide the walnut mixture between the halved avocados. Top with salsa and chipotle mayo to serve.
   
   
6. Serve immediately or store in the fridge for up to a day. The filling can be stored in a sealed container in the fridge for up to 5 days.
   
   

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