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


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

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)


  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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