When the weather heats up, I tend to crave more and more plant-based recipes. And ever since Beyoncé adopted a vegan diet, I could not wait to get my hands on her favorite dishes. In the forward of The 22-Day Revolution ($28) by Beyoncé's chef Marco Borges, Bey not only explains how she was able to sustain this big shift in her diet but also specifically calls out this recipe: "I couldn't believe how much of our health we can control with food. And that I could still love food but this time it would love me back (like the walnut tacos you'll find in here, oh my!)." With the Beyoncé seal of approval, I decided to try them out for myself — and I'm so glad I did. I've played around with a number of vegan taco meat iterations, but this walnut-based version is a clear winner.
Beyond their spiced, smoky, and surprisingly meaty flavor, the combination of walnuts and avocado makes this a Mexican-inspired dish packed with heart-healthy monounsaturated fats that have also recently been linked to burning away belly fat. I enjoyed two tacos for a complete meal, but if you're concerned about keeping calorie counts in check, grab one taco and enjoy a salad on the side.
8 large romaine leaves
2 cups walnuts
1 tablespoon cumin
1 tablespoon coriander
2 tablespoons balsamic vinegar
1 tablespoon coconut aminos
Dash of paprika
Dash of garlic powder
Dash of black pepper
2 avocados, peeled, pitted, and sliced
1/2 pint cherry tomatoes, halved
1/2 tablespoon parsley flakes
Pinch of black pepper
Pinch of sea salt
Juice of 1 lime
- Thoroughly wash and drain the lettuce and tomatoes in a colander or on a paper towel and set aside while preparing the remaining ingredients.
- Combine all taco ingredients in a food processor.
- Pulse several times until crumbly, making sure not to overblend.
- Spread the walnut taco meat on the romaine leaves in equal servings.
- Garnish the walnut taco meat with sliced avocado, tomatoes, parsley, ground pepper, sea salt, and lime juice.
Source: Calorie Count
- Main Dishes
- 8 tacos
- Calories per serving