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 Wild Rice Stuffed Butternut Squash
Ingredients
- 2 medium butternut squash (2 to 2 1/4 pounds each)
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 small onion, chopped
- 1/2 cup wild rice
- 1/2 teaspoon mild curry powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 3 tablespoons dried unsweetened cherries
- 1 cup loosely packed fresh parsley leaves, chopped, plus more for garnish
- 1 tablespoon chopped fresh sage
- 1/4 cup walnuts, coarsely chopped
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