Vegetarian Taco Bowl
Elevate your taco night with this vibrant and wholesome Vegetarian Taco Bowl! Packed with protein-rich black beans, fluffy quinoa or rice, and a colorful medley of fresh ingredients like cherry tomatoes, corn, romaine lettuce, creamy avocado, and crisp red onion, this bowl is bursting with flavor and nutrition. Seasoned with warming spices like cumin and paprika, and finished with tangy lime juice and fresh cilantro, each bite is a zesty explosion of taste. Customize your bowl with optional shredded cheddar cheese or a dollop of sour cream or Greek yogurt for extra richness. Ready in just 20 minutes, this quick and easy recipe is perfect for busy weeknights or meal prep. Enjoy a satisfying, healthy, and delicious meal that's sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups Cooked quinoa or rice
- 1 can Black beans
- 1 cup Cherry tomatoes
- 1 cup Corn kernels (fresh, frozen, or canned)
- 2 cups Romaine lettuce
- 1 large Avocado
- 0.5 cup Red onion
- 0.5 cup Fresh cilantro
- 0.5 cup Shredded cheddar cheese (optional)
- 0.25 cup Sour cream or plain Greek yogurt (optional)
- 1 large Lime
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare a base of cooked quinoa or rice and set aside.
Drain and rinse the black beans. Heat a skillet over medium heat, add the olive oil, and sauté the beans for 3-5 minutes with ground cumin, paprika, salt, and black pepper. Remove from heat.
Wash and chop the cherry tomatoes into halves, dice the red onion, shred or chop the lettuce, and roughly chop the cilantro. If the corn is frozen or fresh, lightly cook it in the skillet for 2-3 minutes; if canned, drain well.
Cut the avocado in half, remove the pit, and slice the flesh into thin strips.
Assemble the taco bowls by layering the quinoa or rice at the bottom. Add the seasoned beans on top, followed by the lettuce, cherry tomatoes, corn, red onion, and avocado slices.
Sprinkle shredded cheddar cheese on top if desired. Add a dollop of sour cream or Greek yogurt for creaminess.
Squeeze fresh lime juice over each bowl for brightness and garnish with chopped cilantro.
Serve immediately and enjoy your Vegetarian Taco Bowl!
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 2910 mg | 127% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 59.4 g | 212% | |
| Total Sugars | 30.9 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 843 mg | 65% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3130 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
