Veggie Taco Bowl
Eat the rainbow with this warming, crunchy, nourishing bowl of veggie heaven.
50 mins
4
Medium
Ingredients
- 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)
- a handful coriander (we love Superb Herb)
- a handful coriander (we love Superb Herb)
- 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
- Salt
- -
- For the salad:
- 1 can corn kernels, strained
- 1 ripe avocado, sliced (we love New Zealand Avocado)
- 2 cherry tomatoes,halved (we love Beekist)
- 1 head cos lettuce, shredded (we love The Fresh Grower)
- 1 red onion, thinly sliced
- A handful of seed mix (we love Alison’s Pantry)
- A handful of cheddar (we love Mainland)
- sour cream (we love Anchor)
Method
- 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.
- 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!
- 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.
