Recipe: Veggie Taco Bowl01:00|BRANDED
Eat the rainbow with this warming, crunchy, nourishing bowl of veggie heaven. Serves: 4 INGREDIENTS: For the taco bowl - 4 tortilla (we love Giannis) - avocado oil (we love Olivado) For the Rice - 2 packets pre-cooked brown rice & quinoa (we love SunRice) - a handful coriander (we love Superb Herb) - avocado oil (we love Olivado) - 1 can black beans, strained and rinsed (we love Chantal Organics) For the sweet potato - 2 sweet potato cut into wedges - avocado oil (we love Olivado) - 1 tsp garlic powder - 1 tsp smoked paprika - 1 tsp cumin - Salt For the salad - 1 can corn kernels, strained - 1 ripe avocado, sliced (we love New Zealand Avocado) - 2 cherry tomatoes,halved (we love Beekist) - 1 head cos lettuce, shredded (we love The Fresh Grower) - 1 red onion, thinly sliced - A handful of seed mix (we love Alison’s Pantry) - A handful of cheddar (we love Mainland) - sour cream (we love Anchor) METHOD: For the sweet potato 1. Preheat oven to 200C and line a flat baking tray with baking paper. 2. Mix all the sweet potato ingredients together in a bowl with a good drizzle of avocado oil. 3. Pour onto tray and bake until golden and crispy - about 35 minutes. For the taco bowl 1. Preheat oven to 200C. 2. Brush tortillas with avocado oil and place them into oven-safe bowls (use smaller bowls if you want the tortillas to scrunch up and get that wavy tortilla bowl shape) and bake 10-15 minutes. Now you’ve got some crisp, homemade tortilla bowls for your tasty taco salad! For the rice 1. Heat the rice as per packet instructions. Mix rice and black beans in a bowl, then heat for a further 2 minutes. 2. Add a handful of chopped coriander, a generous pinch of sea salt and a drizzle of avocado oil. To assemble: 1. Fill the taco bowl with the rice, sweet potato and all of the salad ingredients. 2. Devour while hot and crunchy. This recipe is brought to you by fresh.co.nz.