Steps to Prepare Veggie Taco Bowls in 15 Minutes for Young Wife

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, veggie taco bowls. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veggie Taco Bowls is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Veggie Taco Bowls is something that I have 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!

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

Ingredients

The ingredients needed to make Veggie Taco Bowls:

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

Instructions

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.

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? Divide the rice among serving bowls. Top with the bean mixture, avocado, sour cream, coriander and tortilla strips.

So that is going to wrap this 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’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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