Veggie Taco Bowl
This Veggie Taco Bowl is a bright & fresh family dinner recipe! Fresh peppers, onions, lettuce on top of taco-spiced black beans and cilantro lime rice. A great way to mix it up for Taco Tuesday, Fiesta Friday, or any night of the week .This bowl is built on a bed of easy cilantro lime rice, and topped with your favorite vegetables & guacamole. This veggie taco bowl recipe is vegan, vegetarian, dairy free, whole30 approved, and high in fiber... great for anyone at your table!
Servings: 4
Calories: 236kcal
Cost: $3
Ingredients
- 1 lime juiced
- 1 cup basmati rice
- 1 cup fresh cilantro plus extra for sprinkling
- 1 tablespoon extra virgin olive oil
- 2 bell peppers seeded and sliced
- 1 red onion sliced
- 1 14 ounce can black beans with the canning liquid
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- Toppings I used lettuce, guacamole, and chili flakes
Instructions
- Make the Rice: Cook rice according to package instructions. When it's finished, fluff with a fork, and add the lime juice and chopped cilantro to the pot. Stir well to combine.
- Make the Black Beans: In a large sauté pan, heat the olive oil over medium heat. Add the chopped onion and bell peppers, and sauté for 6 to 7 minutes until the vegetables begin to soften. Add the chili powder, cumin, paprika, and adobo seasoning. Then stir in the black beans, including the canning liquid. Simmer until beans are hot.
- To assemble your bowls: to each bowl add a scoop of the cilantro lime rice, a scoop of the taco spiced black beans, and your favorite vegetables on top. I used lettuce, onion, and more pepper on mine.
- Add a scoop of guacamole, your favorite salsa or hot sauce, and enjoy!
Video
Nutrition
Calories: 236kcal | Carbohydrates: 46g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 13mg | Potassium: 276mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2246IU | Vitamin C: 85mg | Calcium: 41mg | Iron: 1mg