Instructions
Prep everything first. Chop the onion and garlic in a food processor or by hand. Process the carrots and bell peppers until shredded, or grate the carrots and chop the peppers manually. Process the walnuts separately until roughly crumbled not a paste. Set everything aside.
Build the flavor base. Heat oil in a large saucepan or skillet over medium heat. Add the onion, garlic, and a pinch of salt. Cook for 3–4 minutes until softened and fragrant.
Add the vegetables. Toss in the carrots and bell peppers with another good pinch of salt. Cook for 5 minutes, stirring occasionally, until they start to soften.
Add the sauce and spices. Add the tomato paste, Worcestershire sauce, soy sauce, apple cider vinegar, molasses, lime juice, and all the spices. Mix everything together thoroughly and cook for 3–4 minutes.
Add the walnuts. Stir them in and mix well. Taste and adjust more smoked paprika for smokiness, more lime for tang, more salt if needed. Check that the carrots are mostly cooked through.
Finish and rest. Cook for another 2 minutes, then let the mixture sit for a few minutes before serving. This resting time lets the flavors settle and deepen.
Char the peppers. While the taco filling rests, grill the bowl peppers or cook them in a skillet over medium-high heat with a teaspoon of oil until golden brown and slightly charred on the edges.
Assemble the bowls. Layer chopped greens, roasted bell pepper, pico de gallo, a generous scoop of the walnut taco mix, and cubed avocado. Sprinkle with salt, pepper, and a squeeze of lime. Add any additional toppings you like.
