Veggie Taco Bowls
Veggie Taco Bowls

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, veggie taco bowls. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Veggie Taco Bowls is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Veggie Taco Bowls is something which I’ve loved my entire life.

I first started cooking with a George Foreman grill when William and I moved far away from our homes in. These tasty vegetarian taco bowls are one of our go-to dinners! Each bowl features fluffy yellow rice, a delicious homemade cauliflower walnut taco meat, fresh salsa, guacamole, and veggies! These Taco Bowls are new favorite weeknight dinner!

To get started with this recipe, we must prepare a few components. You can cook veggie taco bowls using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Veggie Taco Bowls:
  1. Get 2 cups minute brown rice, for serving
  2. Take 1 tbsp. olive oil
  3. Take 1 bell pepper, diced
  4. Take 1/2 yellow onion, diced
  5. Make ready 2 stalks celery, diced
  6. Take 1 large carrot, peeled and diced
  7. Get 4 cloves garlic, minced
  8. Make ready 1 can (15 oz.) heat roasted diced tomatoes
  9. Get 1 can (15 oz.) unsalted pinto beans, drained and rinsed
  10. Get 1 can (15 oz.) unsalted black beans, drained and rinsed
  11. Prepare 1 packet taco seasoning (or equivalent amount homemade)
  12. Prepare 1 cup frozen corn
  13. Make ready 1 1/2 cup water or unsalted vegetable broth

Why Make Vegan Taco Bowls Instead Of A Regular Taco? Where are our Chipotle lovers at?? This week we wanted to re-create our favorite recipe at our favorite fast food joint: the vegetarian salad bowl. Vegan Mexican Taco Bowl = Healthy Comfort Food.

Steps to make Veggie Taco Bowls:
  1. Heat the oil in a large pot over medium heat. Once it's hot, add the onion, pepper, carrot and celery with a big pinch of salt. Cook, stirring often, until it has softened up, about 5 or so minutes. Then stir in the garlic and cook just until fragrant. Stir in the tomatoes, beans, seasoning, corn and water and increase the heat to med-high.
  2. Once it begins to bubble, lower the heat down to med-low and let it simmer, stirring occasionally, for 15-20 minutes, until the liquid has reduced and the mixture has thickened.
  3. While it simmers, prepare the minute rice in a separate pot according to package directions and when it's done, fluff it with a fork and season to taste with salt and pepper. To serve, place a scoop of rice in a bowl and a scoop of the bean mixture over the rice. Top with whatever taco toppings you like best.

This week we wanted to re-create our favorite recipe at our favorite fast food joint: the vegetarian salad bowl. Vegan Mexican Taco Bowl = Healthy Comfort Food. The bowl is a craze that I don't think I'll ever get sick of Place potatoes in a bowl and mix with veggie broth (or oil if you use it), and a dash of salt. Top with tofu mixture, cabbage, avocado, queso fresco, and cilantro. After a quick-fix for Mexican night?

So that’s going to wrap it up with this special food veggie taco bowls recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!