Vegan Taco bowls with Cilantro Lime Cauliflower Rice
The recipe Vegan Taco bowls with Cilantro Lime Cauliflower Rice could satisfy your Mexican craving in
Vegan beetroot quinoa burgers
Ingredients
- 2 tbsp rapeseed oil
- 1 red onion, finely chopped
- 1 tbsp cumin seeds
- 2 garlic cloves, finely chopped
- 200g quinoa, cooked
- 2 large cooked beetroot (150g), finely grated and liquid reserved
- 50g plain flour
- 2 tbsp milled flaxseed
- ½ small bunch of coriander, plus a few leaves to serve
- 25ml beetroot preserving liquid
- ½ lemon, juiced
- 100g low-fat soy yogurt
- 50ml extra virgin olive oil
- 200g rocket
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