Sunflower Seed Taco Meat

sunflower seed meat:

• 2 cups sunflower seeds

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 2 teaspoons chili powder

• 2 teaspoons paprika

• 1 teaspoon oregano

• 1 ½ teaspoon cumin

• ½ teaspoon chipotle powder

• ½ teaspoon salt

• ½ teaspoon black pepper 

Soak the sunflower seeds in seasonings & enough water to cover the sunflower seeds, either overnight or in warm water until the seeds are tender. Then lightly blend in a food processor or blender, both work equally as well. You want chunks, so make sure to pulse lightly and stir in between pulses to get an even blend. 

apple pear pico :

• 1 apple, diced

• 1 green pear, diced

• ¼ cup red cabbage, thinly sliced

• 1 lime’s juice

• pumpkin seeds, to taste

• cilantro, to taste

• salt, to taste 

The combination of the apple and pear with the crunch from the red cabbage and pumpkins in this mix is just unmatched. This is my ultimate go to anytime I am making tacos whether it is for my family or just for my weekly meal prep. Sometimes, I like to spice it up and add a jalapeno or replace the pumpkin seeds with toasted almonds for that added crunch. 

spicy mango pico

• 1 mango

• ½ red onion

• cilantro, to taste

• 1 lime’s juice

• 1 jalapeno, diced

• 1 red pepper, diced

• salt, to taste 

This tropical mix is so refreshing and pairs so well with the nuttiness of the sunflower seeds. It also is great with some diced avocado or black beans !!

guacamole pico

• ½ a ripe avocado

• 1 tomato, diced

• ½ red onion, diced

• 1 jalapeno, diced

• hemp seeds, to taste

• cilantro, to taste

• salt, to taste

• black pepper, to taste 

Now I know the hemp seeds look really out of place, but trust me here. They add not only a great subtle texture but also pack a ton of nutrients and protein.

Most importantly, enjoy! If you try this recipe, tag me @samanthasplate_ on Instagram!

These easy-to-make tacos are a total meal-prep win and seriously versatile. I usually season the base with a classic taco seasoning blend, but honestly, this recipe is a blank canvas—swap in any flavor profile you love and it still turns out delicious every time.

What really sets these tacos apart is the sunflower seed base, especially the texture. Soaking the seeds before blending gives them that perfect balance: firm enough to hold up like a taco filling, yet soft and satisfying with every bite. It’s one of those “how is this so good?” moments.

And let’s talk toppings—specifically, pico. I fully worship pico de gallo, and this hearty sunflower seed base is the perfect excuse to experiment with all kinds of fresh, vibrant pico variations. Tomato, mango, corn, citrusy, spicy—everything pairs beautifully. Playing around with different pico mixes has honestly been the most fun part of this recipe.