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Looking for a delicious vegan keto meal option? These Vegan Taco Stuffed Avocados are a great low-carb option for an easy lunch! With heart healthy walnuts standing in for the beef you’ll be amazed how much it resembles ground beef!
While I’m giving you a quick salsa recipe to whip up you can make this even easier by using a store-bought pico de gallo. Then all you’ll need to do is whip up the “meat” filling and stuff the avocado. The chipotle mayo can be made ahead of time too much it takes just a second to mix together.
Feel free to multiply this recipe by 2 or 3 on your batch cooking day to have these on hand all week as all of the components keep really well. Just be sure to cut the avocado the day of as they will brown pretty quickly. Half an avocado is perfect for a light low-carb lunch, whole avocado will be enough for a satisfying dinner.
Hands-on Overall
Serving size 1/2 avocado
Nutritional values (per serving, 1/2 avocado)
Net carbs5.3 grams
Protein5 grams
Fat31.6 grams
Calories336 kcal
Calories from carbs 6%, protein 6%, fat 88%
Total carbs13.9 gramsFiber8.6 gramsSugars2.6 gramsSaturated fat3.9 gramsSodium368 mg(16% RDA)Magnesium57 mg(14% RDA)Potassium626 mg(31% EMR)
Ingredients (makes 4 servings)
- 2 tbsp avocado oil or extra virgin olive oil (30 ml)
- 1/2 cup cauliflower rice (60 g/ 2.1 oz)
- 1/2 cup crushed walnuts (58 g/ 2 oz)
- 1 chipotle chili in adobo sauce, minced (14 g/ 0.5 oz)
- 1/2 tsp cumin
- 1/2 tsp sea salt
- 2 large avocados, halved (400 g/ 14.1 oz)
Salsa:
- 1 roma tomato, diced (100 g/ 3.5 oz)
- 1 jalapeno pepper, minced (14 g/ 0.5 oz)
- 1 tbsp minced onion (20 g/ 0.7 oz)
- 1 tbsp minced cilantro
- 1/2 small lime, juiced (15 ml)
- sea salt, to taste
Chipotle Mayo (optional):
Instructions
- 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).
- Optionally, if you're making the chipotle mayo topping, mix together the mayonnaise and adobo sauce in a small bowl, set aside.
- Heat the oil in a medium skillet over medium heat. Add the cauliflower, walnuts, chipotle pepper, cumin, and salt to the skillet.
- Cook 5 minutes until the cauliflower has softened and the walnuts are toasted.
- Divide the walnut mixture between the halved avocados. Top with salsa and chipotle mayo to serve.
- Serve 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.
Ingredient nutritional breakdown (per serving, 1/2 avocado)
| Net carbs | Protein | Fat | Calories |
|---|
| Oil, avocado |
| 0 g | 0 g | 7 g | 62 kcal |
| Cauliflower rice, homemade (cauli-rice, KetoDiet app) |
| 0.4 g | 0.3 g | 0 g | 4 kcal |
| Walnuts, nuts |
| 1 g | 2.2 g | 9.5 g | 96 kcal |
| CHIPOTLE PEPPER IN ADOBO SAUCE |
| 0.1 g | 0.1 g | 0.1 g | 3 kcal |
| Cumin, ground |
| 0.1 g | 0 g | 0.1 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Avocado, fresh |
| 1.8 g | 2 g | 14.7 g | 161 kcal |
| ROMA TOMATOES |
| 1 g | 0.2 g | 0.1 g | 6 kcal |
| Peppers, Jalapeno, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Onion, white, fresh |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Lime juice, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 1/2 avocado |
| 5.3 g | 5 g | 31.6 g | 336 kcal |
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