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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

  • 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 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 Tbsp of coconut oil or ½ cup water. Put on a medium heat. Add sweet potato, stir and let sit for around 5 minutes. Add peppers, zucchini and onion into 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. Drizzle lime juice over bowl for flavor.
  5. Serve in smaller separate bowls and top with shredded lettuce and low-fat cheese. Enjoy!
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