Servings: 2

2 tbsps of walnuts (14 grams) 2 tbsps of walnuts (14 grams)
1 Tbs roasted pepitas (7 grams) 1 Tbs roasted pepitas (7 grams)
a handful of cauliflower a handful of cauliflower
1 Tbs sun-dried tomatoes, soaked 1 Tbs sun-dried tomatoes, soaked
1/2 cloves garlic, minced ½ cloves garlic, minced
1/4 tsp dried oregano ¼ tsp dried oregano
3/4 tsp lemon juice ¾ tsp lemon juice
1/8 tsp ground paprika ⅛ tsp ground paprika
1/8 tsp chipotle chili pepper powder ⅛ tsp chipotle chili pepper powder
1/8 tsp garlic powder ⅛ tsp garlic powder
1/8 tsp ground cumin ⅛ tsp ground cumin
1/16 tsp salt 1/16 tsp salt
2 Tbs cilantro 2 Tbs cilantro
1/16 tsp red pepper flakes 1/16 tsp red pepper flakes

Taco Mince: subheading: Taco Mince:
I like my walnuts roasted, so I throw them in the oven with the pepitas on 350 for 8 minutes, stirring ½ way through. If you like raw walnuts, definitely use them raw, but the pepitas are definitely better tasting when roasted.
If your dried tomatoes are old/dark, soak them in hot water for like 10 minutes then drain and give a little squeeze/press to get all the water out. I like them soft, so I often do indeed soak them, even when new.
Throw it all in the food processor and pulse a few times. Done.
Buddha Bowl: Throw in whatever is sitting in your fridge that would seem like a good mix. It's actually a good time to clean out the fridge. I mixed salsa and white onion with my black beans. Lay out the lettuce and then build up the bowl and top with the taco mince and smother in the Sriracha sauce.