Healthy Meatless Taco Bowls

This is an easy, delicious, and healthy meal that is packed full of fiber, vegetables and protein. We would compare this dish to a Chipotle Veggie Bowl but with the added comfort of getting to stay home! To make this meal even fresher, add some chopped avocado as a topping!

INGREDIENTS

• 16 - 24 oz brown rice or 24 oz cauliflower (2 bags of frozen cauliflower will work - blitz them in a food processor until they resemble rice)
• 1 green bell pepper, julienned
• 1 red bell pepper, julienned
• 1 zucchini, chopped
• 1 onion, peeled and coarsely chopped or cut into thin slices
• 1 can no-salt-added corn
• 1 large sweet potato, skinned and chopped
• Shredded lettuce
• 1 can black beans
• 1 - 2 limes, juiced
• 1 bag low-fat Mexican blend cheese
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tbsp coconut oil OR ½ cup water to saute veggies 

DIRECTIONS

1. Rinse brown rice in a fine mesh strainer until water runs clear. 
2. Place in stockpot with 5 - 6 cups of water. Bring water to a boil, reduce heat and cover.
3. Cook for about 45 mins or until the rice is tender. Let it sit for 10 minutes. 
4. In a 9.5 frypan, add 2 Tbsp of coconut oil or ½ cup water. Put on a medium heat.
5. Add the sweet potato, stir, and let sit for around 5 minutes. 
6. Add peppers, zucchini and onion into the pan. Stir constantly until veggies are tender.
7. In a small saucepan, cook the black beans and corn for 5 minutes to soften. 
8. Mix everything together in a large serving bowl. Season and mix again. 
9. Drizzle lime juice over bowl for flavor.
10. Serve in smaller separate bowls and top with shredded lettuce and low-fat cheese. Enjoy!