Ingredients
- For the Bowls:
- 4 cups kale or romaine (optional)
- 4 cups cooked rice or quinoa
- 1 batch walnut taco meat (or other plant-based protein)
- 2 cups roasted sweet potatoes
- 1 ½ cups cooked black beans
- 1 ½ cups cooked corn
- ½ cup diced red onion
- For the Dressing:
- Cilantro Lime Dressing
- For Toppings:
- Pico de gallo
- Sliced avocado
- Vegan queso
- Lime crema
Instructions
- Prepare the Bowls: In 4 individual bowls or meal prep containers, add about 1 cup of greens (kale or romaine) and rice or quinoa as the base.
- Add the Fillings: Divide the roasted sweet potatoes, black beans, corn, red onion, and walnut taco meat evenly between the bowls.
- Top the Bowls: Serve immediately with your choice of toppings, such as pico de gallo, sliced avocado, cilantro lime dressing, and vegan queso. For added flavor, drizzle with lime crema.
Notes
- If prepping for the week, add avocado and any sauces or dressings on the day of eating.
- If using kale, consider adding some dressing to the bottom of your meal prep dish so the kale absorbs the flavor.
- Feel free to swap the walnut taco meat with any plant-based protein of your choice, like tofu or tempeh.
- Prep Time: 30 minutes
- Cook Time: undefined
- Category: Main Course
- Method: Assembly
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
