Description
Make these vegan taco bowls for a quick lunch or dinner. You get fiber and protein from black beans and fresh vegetables. This meal works well for weekly food preparation.
Ingredients
Scale
- 2 cups cooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 tbsp taco seasoning
- 2 cups chopped romaine lettuce
- 1 cup halved cherry tomatoes
- 1 large avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat a pan over medium heat.
- Add black beans, corn, and taco seasoning.
- Stir and cook for 5 minutes until warm.
- Divide cooked rice among 4 bowls.
- Top rice with the bean and corn mixture.
- Add lettuce, tomatoes, and avocado slices to each bowl.
- Garnish with cilantro and squeeze fresh lime juice over the top before serving.
Notes
- Store ingredients in separate containers for meal prep to keep lettuce crisp.
- Swap brown rice for quinoa or cauliflower rice for variety.
- Add sliced jalapeños if you prefer spicy food.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Vegan taco bowls, plant based dinner, gluten free lunch, healthy meal prep, mexican rice bowl