Heavenly Colourful Veggie Taco Bowl

Eat the rainbow with this warming, crunchy, nourishing bowl of veggie heaven.

Prep Time:15 minutes  Cooking Time: 45 minutes Serves: 4

Ingredients

For the taco bowl:
4 tortilla (we love Giannis)
Avocado oil (we love Olivado)

For the Rice:
2 packets pre-cooked brown rice & quinoa (we love SunRice)
Handful coriander (we love Superb Herb)
Avocado oil (we love Olivado)
1 can black beans, strained and rinsed (we love Chantal Organics)

For the sweet potato:
2 sweet potato cut into wedges
Avocado oil (we love Olivado)
1 tsp garlic powder
1 tsp smoked paprika
1 tsp cumin
salt

For the salad:
1 can corn kernels, strained
1 ripe avocado, sliced (we love NZ Avocado)
2 cherry tomatoes,halved (we love Beekist)
1 head cos lettuce, shredded (we love The Fresh Grower)
1 red onion, thinly sliced
Handful of seed mix  (we love Alison’s Pantry)
Handful of grated cheddar cheese (we love Mainland)
Sour cream (we love Anchor)

Method

  1. For the sweet potato: Preheat oven to 200C and line a flat baking tray with baking paper. Mix all the sweet potato ingredients together in a bowl with a good drizzle of avocado oil.Pour onto tray and bake until golden and crispy – about 35 minutes.
  2. For the taco bowl: Preheat oven to 200C. Brush tortillas with avocado oil and place them into oven-safe bowls (use smaller bowls if you want the tortillas to scrunch up and get that wavy tortilla bowl shape) and bake 10-15 minutes. Now you’ve got some crisp, homemade tortilla bowls for your tasty taco salad!
  3. For the rice: Heat the rice as per packet instructions. Mix rice and black beans in a bowl, then heat for a further 2 minutes. Add a handful of chopped coriander, a generous pinch of sea salt  and a drizzle of avocado oil.
  4. To assemble: Fill the taco bowl with the rice, sweet potato and all of the salad ingredients.
  5. Devour while hot and crunchy.
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