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Healthy Meatless Taco Bowls

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This is an easy, delicious, and healthy meal that is packed full of fiber, vegetables, and protien. 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

  • Brown rice (16-24oz) OR 24oz 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 of no salt added corn.

  • 1 large, sweet potato, skinned and chopped.

  • Shredded lettuce

  • 1 can of black beans

  • 1-2 limes squeeze for juice.

  • 1 bag low fat Mexican blend cheese

  • 1 tsp onion powder

  • 1 tsp garlic powder

 

DIRECTIONS

  1. Rinse brown rice in fine mesh strainer until water runs clear. Place in stockpot with 5-6 cups of water. Bring water to a boil, reduce heat, and cover. Cook for about 45 mins or until rice is tender. Let sit for 10 minutes.

  2.  In a 9.5 frypan, add 2 tbs of coconut oil OR 1/2 cup water. Put on a medium heat. Add sweet potato, stir and let sit for around 5 minutes. Add in peppers, zucchini, and onion to the pan. Stir constantly until veggies are tender.

  3. In small saucepan, cook black beans and corn for 5 minutes to soften.

  4. Mix everything together in large serving bowl. Season and mix again. Squeeze 1-2 limes over bowl for flavor.

  5. Serve in smaller separate bowls, top with shredded lettuce and low-fat cheese. Enjoy! 
  6. Garnish with basil and parmesan and enjoy!

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