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Meatless Monday - Grilled Veggie Taco Bowl

7/9/2018

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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
    grilled_veggie_taco_bowl.pdf
    File Size: 311 kb
    File Type: pdf
    Download File

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