Meatless Monday - Grilled Veggie Taco Bowl

40 minutes, 2 servings, vegan

Ingredients:
Grilled Veggies

• ⅔ cup zucchini, halved and sliced
• ⅔ cup sliced bell peppers (red, green and yellow)
• ¼ red onion, thin sliced
• ⅔ cup sliced mushrooms
• 1 handful baby spinach, roughly chopped
• ¼ tsp salt

Taco Rice & Beans

• 1⅓ cups cooked white or brown rice
• ⅔ 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 Toppings

• ​¼ 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:

1. Combine cooked rice, rinsed black beans, and taco sauce in a microwave-safe container. Heat on high for 3-4 minutes or until hot.
2. Preheat grill or skillet (high heat). Spray with non-stick cooking spray or brush with vegetable oil (about 2-3 tsp.)
3. 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.
4. To serve: Scoop ¾ cup of rice and bean mixture into a bowl and add ½ 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.)

Source: I LOVE VEGAN

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