Taco bowls are life. I created this bowl for dinner last night because my oldest is obsessed with Chipotle. I made it vegan & gluten free and she devoured this after a very long day of training/swim practice and work. It made my heart happy. She even ate the dressing (surprise ingredients in there) and she NEVER eats dressing. YES!!!
This recipe is totally forgiving. Clean out your fridge and use what you have & love. I prepped this ahead of time and it was ready to go as my family filtered in for dinner. Leftovers are perfect for lunch the next day. Low fat. No oils. Summer fresh! This would be perfect for a beach day, picnic or to take to a pool party. Now let’s get to it…
Ingredients (salad bowl):
Prepare one cup of cooked rice according to the package directions (white/brown/Jasmine or black rice)
1 head of Romaine lettuce, washed and chopped
1 bell pepper (any color), diced
1 jalapeno, seeded or not depending on your preference for heat
4 ears of corn, kernels removed from the cob
1 handful of cilantro leaves, washed and roughly chopped
1 can of black beans, drained and rinsed
1 slice of red cabbage, shaved
3 green onions, trimmed and sliced
1 or 2 avocados, sliced and coated with some lemon or lime juice
I reserved the rice to add to the bottom of each bowl. The salad ingredients can all be placed into a large bowl and tossed. Set that aside.
1 block of firm tofu, drained (see directions)
1 handful of fresh cilantro leaves, washed
4 cloves of garlic, peeled
1/2 cup of vinegar (rice, balsamic, red wine or champagne)
1/4 cup of liquid aminos
1 teaspoon of smoked paprika
1/2 teaspoon of chipotle chili powder
1/2 teaspoon of onion powder
In a fine mesh colander, crumble your tofu and press it to remove the water. I found that using the back of ladle worked perfectly to create enough pressure to remove the majority of the water.
Add all of your ingredients to a Vitamix or high powered blender and set on speed 10 for about 30 seconds or so. The mixture will be creamy and delicious. Taste test and adjust seasoning. It didn’t require salt because of the liquid aminos.
This recipe makes about 3 cups – extra can be stored in the refrigerator for up to 2 weeks. The dressing is thick in consistency and perfect for dipping veggies, chips or pitas.
To assemble the bowls:
Place a bed of rice as the first level. Then I added the salad mixture. Then top with dressing and extra jalapeño slices. Serve at room temperature. My daughter paired this up with some roasted corn tortillas.
Perfect dinner for Meatless Monday or Taco Tuesday. I hope you enjoy.
Far from running but making huge strides with PT. This is what I’ve been up to:
Sunday: Went for a long walk to the park with our dogs. It was my first long walk in over a month and it felt great.
Monday: PT which included tons of mobility exercises. Strength work with elastic straps. Stretching. Walking and 25 minutes on the bike for 5.75 miles.
Tuesday: Upper body strength work at the gym along with a ton of ab work.
That’s it everybody! Thanks for checking in.
— Knead to Cook