Vegetarian Taco Bowls
My Sister-in-Law was visiting last week for Thanksgiving and she is a lifelong vegetarian. I love experimenting on her with some new recipes (and secretly love that my husband never asks where the meat is hiding in an all veggie dish when she is here). I feel like the week of vegetarian meals I came up with was a success but this one stood out as by far the most popular with the kids.
I know some of you think I must bribe my kids to eat some of the stuff I feed them. Truth be told, they do NOT love everything I put in front of them- however, I do try to share with you guys the recipes that please everyone so you have the best chance of success at your own dinner tables. It can be hard to get the whole family into a pattern of healthy eating, but continuing to make yummy food that just so happens to be good for you is the easiest way to get everyone on board.
This recipe was super quick to put together, so it's perfect for a busy weeknight and the hardest part is the veggie chopping which can be done ahead of time. The base of the bowl is cauliflower rice and if you desire to make your own, please feel free. It doesn't take long to pulse some rough cut cauliflower in the food processor for a few seconds, but even I tend to use frozen cauliflower rice because....well- six people make enough dishes without having to wash my food processsor also!
So without further ado....here is the very tasty and easy Veggie Taco Bowl recipe:
4 Cups cauliflower rice (fresh or frozen)
1 Tbsp water
2 Tbsp taco seasoning
2 Green bell peppers, chopped
1 Yellow onion, chopped
1 C Frozen corn
1 Can Black beans, drained and rinsed
-Non-Fat Plain Greek Yogurt
-Roma Tomatoes, diced
Heat a large skillet to medium high heat and spray with non-stick spray.
Place the frozen corn in the skillet and cook without stirring for about 5 minutes or until heated through. The corn should be a little dark on one side. Remove corn from the pan and set aside in a small bowl.
Respray the pan with non-stick cooking spray and add the cauliflower, taco seasoning, water, peppers and onion.
Stir to combine and cook for ~10 minutes or until heated through.
Add the drained black beans and corn, stir to cominbine and heat for an additional 3 minutes.
Serve in bowls topped with any variety of the ideas I listed above or get creative with your own favorite toppings!