A crispy-crunchy, amazingly flavourful, veggie-loaded taco bowl with all the fixins’.
Author: Brittany at ilovevegan.com
Cuisine: Vegan
Serves: 2 servings
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 Optional 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
Read more at ilovevegan.com
