Taco Bowl
This Taco Bowl is a vibrant mix of flavors and textures that I absolutely love, especially the zesty lime dressing that brings everything together beautifully.
Taco night has always been a fun family tradition for me, and now that I’m vegan, I wanted to recreate that joy with a plant-based twist.
This Taco Bowl is my go-to for a quick lunch or dinner, and it’s packed with whole foods that nourish both body and soul.
I love how customizable it is – you can really make it your own depending on what veggies you have on hand!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using brown rice for its nutty flavor and texture, but quinoa works great too if you're feeling adventurous. The black beans can be substituted with pinto beans if you prefer, and don't hesitate to throw in any extra veggies you have lying around!
Tips & Notes
- •I keep a batch of cooked rice in the fridge to make this bowl come together even faster.
- •If you’re craving a bit of spice, feel free to add some diced jalapeños or a dash of hot sauce on top!
Recipe Variations
- •Sometimes I'll swap out the black beans for lentils to mix things up.
- •If I’m in the mood for something creamy, I’ll add a dollop of cashew sour cream on top.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Just keep the avocado separate to prevent browning!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can prep all the components in advance and just assemble when you're ready to eat. The flavors actually deepen if you let them sit together for a bit.
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This Taco Bowl is a vibrant mix of flavors and textures that I absolutely love, especially the zesty lime dressing that brings everything together beautifully.
Ingredients
Instructions
- 1
Start by cooking your brown rice. Rinse it under cold water, then combine 1 cup of rice with 2 cups of water in a pot. Bring it to a boil, then reduce the heat, cover, and simmer for about 45 minutes until the water is absorbed.
- 2
While the rice is cooking, heat a pan over medium heat. Add the olive oil, and once it’s hot, toss in the diced bell pepper and chopped red onion. Sauté for about 5-7 minutes until they’re soft and slightly caramelized.
- 3
Add the rinsed black beans and corn to the pan with the sautéed veggies. Sprinkle in the cumin, smoked paprika, salt, and pepper, stirring well to combine. Cook for another 5 minutes to warm everything through.
- 4
Once the rice is done, fluff it with a fork and divide it among four bowls.
- 5
Top the rice with the black bean mixture, halved cherry tomatoes, and slices of avocado.
- 6
Drizzle the juice of one lime over the top, and finish with a sprinkle of chopped cilantro.
- 7
Serve immediately and enjoy your colorful, nourishing Taco Bowl!
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