Open Faced 'Creamy' Jasmine Rice Vegan Tacos
Recipe type: Entree
Serves: 4
Gluten-Free, Dairy-Free, Soy-Free, Sugar-Free, Vegetarian, Vegan
  • ½ cup jasmine rice (or brown, black or wild rice)
  • 1 cup sun-dried tomatoes
  • 2 Tbsp. extra-virgin olive oil (or flax oil)
  • 2 Tbsp.white balsamic vinegar
  • Juice of ½ fresh lemon
  • 2 Tbsp. ground flax seeds
  • sea salt and pepper, to taste
  • 2 cups baby spinach
  • 1 cup finely chopped fresh cilantro, optional
  • ½ medium red onion, thinly sliced
  • 4 large gluten-free or organic corn tortillas
  1. Cook rice in salted water according to package directions. Remove from heat, set aside for 5 minutes then fluff with a fork and season to taste with sea salt and pepper
  2. Meanwhile, soak sun-dried tomatoes in 2 cups of warm water for 20 minutes then drain.
  3. Whisk olive oil, balsamic vinegar, lemon juice, flax seeds, sea salt and pepper in a small bowl. Warm on the stove top for 1 minute over medium heat then set aside.
  4. Warm tortillas in a large skillet over medium heat for 10 seconds on each side.
  5. Serve warm tortillas with a scoop of cooked rice, spinach, red onion, ground flax seeds, sun-dried tomatoes, cilantro and a drizzle of balsamic dressing.
Recipe by Eat Clean | Love Life Again at