Description
A crispy-crunchy, amazingly flavourful, veggie-loaded taco bowl with all the fixins'. Serves 2.
Ingredients
Scale
Grilled Veggies
- 2/3 cup zucchini, halved and sliced
- 2/3 cup sliced bell peppers (red, green and yellow)
- 1/4 red onion, thin sliced
- 2/3 cup sliced mushrooms
- 1 handful baby spinach, roughly chopped
- 1/4 tsp salt
Taco Rice & Beans
- 1 1/3 cups cooked white or brown rice
- 2/3 cup black beans, rinsed and drained
- 3 tbsp taco sauce
Toppings
- 1 vine-ripened tomato, chopped
- 1 handful baby spinach, roughly chopped
- 2-4 tbsp guacamole
- 2-4 tbsp salsa
- 2+ handfuls of tortilla chips
More Optional Toppings
- 1/4 cup Daiya Mozzarella, Cheddar, or Pepperjack style shreds
- fresh lime juice or wedges
- extra taco sauce for drizzling
- jalapeño, thin sliced
- cilantro, chopped
- salsa baked tofu
Instructions
- Combine cooked rice, rinsed black beans, and taco sauce in a microwave-safe container. Heat on high for 3-4 minutes or until hot.
- Preheat grill or skillet (high heat). Spray with non-stick cooking spray or brush with vegetable oil (about 2-3 tsp.)
- Cook bell pepper, red onion, and zucchini for about 4 min. Add mushrooms, sprinkle with salt and cook for another 5-6 minutes or until veggies are tender. Add spinach and cook until just wilted.
- To serve: Scoop 3/4 cup of rice and bean mixture into a bowl and add 1/2 of the grilled veggies. Top with a handful of fresh greens (iceberg lettuce or spinach), fresh chopped tomato, 2+ handfuls of crushed tortilla chips, 1-2 tbsp of guacamole, and 1-2 tbsp of salsa. Add any optional topping you desire (fresh cilantro, Daiya cheese, fresh lime juice, salsa baked tofu, extra taco sauce, etc.)