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Taco Bowls with Creamy Cashew

Taco Bowls with Creamy Cashew

Join us for an easy and delectable plant-based and gluten-free taco bowl! Today, we’re elevating our dish with the creamy goodness of our Creamy Cashew dip, transformed into a luscious sauce.

• Cooked white or brown rice
• 12oz Tempeh, crumbled (@suratasoyfoods)
• Half of a medium red onion, chopped
• Extra virgin olive oil (EVOO)
• Creamy Cashew tempeh sauce (recipe below)
• Creamy Cashew lime sauce (recipe below)
• Pickled onions (@reframeprovisions)
• Bean dip - Mexicali flavor by DeCasa
• Microgreens (@bend_gorillagreens)
• Fresh cilantro (@lakesideorganicgardens)
• Hot sauce (optional) - Trifecta flavor (@Sakarifarm) (@broadusbees)
• Avocado
• Lime
• Salt & Pepper

90 grams Creamy Cashew dip
100 grams water
1 tsp salt

75 grams Creamy Cashew dip
20 grams of water
Squeeze of lime juice (around 6 grams)
Mix well and set aside

1. Break tempeh into small crumbles and set aside.
2. Heat EVOO in a large skillet or pan over medium-high heat. Add chopped red onion and cook until the onion starts to brown.
3. Add tempeh crumbles to the pan with onion and cook until tempeh is lightly browned, stirring occasionally.
4. Pour Creamy Cashew sauce over the tempeh and onion mix. Mix to coat and let cook for about 10 minutes or until the water is mostly absorbed. Remove from heat.
5. Assemble bowl with rice as the base, adding a squeeze of fresh lime and sprinkle of salt. Top with tempeh crumbles, bean dip, sliced avocado, microgreens, pickled onions, cilantro, hot sauce, and finally, the Creamy Cashew lime sauce. Enjoy!

We’re always inspired by your culinary creations! Share your Mexican-inspired dishes featuring Fixa Foods with #fixafoods and let’s celebrate together!
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