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  • ½ cup riced cauliflower
  • Half ripe medium avocado
  • 1 cup romaine, red leaf, or green leaf lettuce, chopped
  • ¼ cup diced cucumber
  • ½ cup black or pinto beans
  • ¼ cup coconut yogurt
  • ¼ cup pico de gallo (tomatoes, onions, cilantro, peppers, lime juice)
  • ¼ tsp paprika
  • Pinch of garlic powder
  • Pinch of salt and pepper to taste


  1. Add riced cauliflower to small pan, and sautee on medium-low heat until soft–about 3 minutes. Let cool, then add to bowl.
  2. Add chopped lettuce, pico de gallo, and cucumber.
  3. Halve an avocado, peel, and slice. Then add half atop lettuce.
  4. In separate, small bowl, combine coconut yogurt, paprika, garlic powder, and salt and pepper to taste.
  5. Once mixed, add a dollop to taco bowl. Enjoy!

Optional: add animal or plant-based protein.