Weeknight · 15–30 min

Ally's Raw Living Tacos

Name: Ally's Raw Living Tacos
Prep time: 25 min
Total time: 25 min
Ingredients: 3 ½ large tomatoes, ripe, diced; ½ medium onion, white, diced; ½ cup cilantro, chopped; 1 tbsp lime juice, juice of half a fresh lime; 1 cup walnuts; 2 tbsp sundried tomatoes; 1 tbsp ground cumin; 2 tsp agave syrup, raw; ⅓ cup red onion, chopped; 1 cup sunflower seeds; 2 tbsp apple cider vinegar; 2 tsp agave syrup, raw; ½ cup water; 4 large leaves romaine, washed and dried; 1 avocado, diced

Ally Midgley makes these loaded romaine boats when she wants a taco night that feels fresh and fun. The walnut "meat", pico de gallo, avocado and sunflower seed sour cream pile up in every bite.

Ally Midgley’s pick · regenerative detox and raw vegan recipes · 9 years, 4 months plant-based

@puresoftandsacred

Hands-on: 25 min
Hands-off: None
Total: 25 min
Dishes: 4

15gprotein527cal32gcarbs42gfatper serving · $2.60

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Skillblender

Method

1
Dice the tomatoes and the white onion, and chop the cilantro. Add them to a medium bowl.
2
Squeeze the juice of half a lime over the bowl and stir to make the pico de gallo. Set it aside while you make the rest.
3
Chop the red onion. Add it to a food processor with the walnuts, sun-dried tomatoes, cumin and 2 tsp agave.
4
Pulse until the mixture looks like ground meat. Stop before it turns into a paste.
5
Add the sunflower seeds, apple cider vinegar, the second 2 tsp agave and the water to a high-speed blender. Blend until smooth to make the sour cream.
6
Wash and dry the romaine leaves, then lay them out on a plate like little boats.
7
Halve the avocado, remove the pit and dice the flesh.
8
Scoop the walnut meat into each romaine leaf. Top with pico de gallo and avocado, then drizzle with the sour cream and serve right away.

Storage

Keep the walnut meat, pico de gallo and sour cream in separate containers in the fridge for up to 3 days. Fill the romaine leaves just before eating so they stay crisp.

Good to know

If your blender is not very powerful, soak the sunflower seeds in water for 2 to 4 hours first, then drain them. The sour cream will blend much smoother.
Pulse the walnut meat in short bursts so it stays crumbly instead of turning into walnut butter.
Pat the romaine leaves dry so the toppings do not slide around.