Veggie Taco Bowl
Eat the rainbow with this warming, crunchy, nourishing bowl of veggie heaven.
Ingredients
For the taco bowl:
- 4 tortilla
- Avocado oil
For the Rice:
- 2 packets pre-cooked SunRice brown rice & quinoa
- 1 handful Superb Herb coriander
- Avocado oil
- 1 can Chantal Organics black beans strained and rinsed
For the sweet potato:
- 2 sweet potato cut into wedges
- Avocado oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cumin
- salt
For the salad:
- 1 can corn kernels strained
- 1 ripe NZ avocado sliced
- 2 cherry tomatoes halved
- 1 head cos lettuce shredded
- 1 red onion thinly sliced
- Handful of seed mix
- Handful of grated cheddar cheese
- Sour cream
Instructions
- For the sweet potato: Preheat oven to 200°C 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.
- For the taco bowl: Preheat oven to 200°C. 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!
- 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.
- To assemble: Fill the taco bowl with the rice, sweet potato and all of the salad ingredients.
- Devour while hot and crunchy.
Tried this recipe?Let us know how it was!
