Keto Vegan Taco Stuffed Avocados


Step 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).

Step 2Optionally, if you're making the chipotle mayo topping, mix together the mayonnaise and adobo sauce in a small bowl, set aside.

Step 3 Heat the oil in a medium skillet over medium heat. Add the cauliflower, walnuts, chipotle pepper, cumin, and salt to the skillet.

Step 4Cook 5 minutes until the cauliflower has softened and the walnuts are toasted.

Step 5 Divide the walnut mixture between the halved avocados. Top with salsa and chipotle mayo to serve.

Step 6Serve 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.