On engaged workday evenings, or on a sunny beautwhetherul weekend, spending a lot of time in the kitchen may not sound appealing. But whether you are like me, you still crave a fresh healthy meal that can be whipped up together in no time. Welcome the TACO BOWL!
Living a gluten-free lwhetherestyle, I normally always have corn tortillas hand. Either I bake them in the oven whether I am feeding multiple people, I heat them up in a skillet with a small olive oil, or I toast them in the toaster for fast tostadas. In a way, they are my substitute for bread. And they are the only item that you must have in order to make your own TACO BOWL.
So the basic recipe is 2 biological corn tortillas plus….
Using this idea you can just take what you have in the fridge or cupboard and make yourself or your family a fast, easy, and healthy balanced meal. Who doesn’t love filling up tacos with tasty goodies and toppings? The trick is you don't have to stick with Mexican flavors. Ponder/ Considering out of the box and using the corn tortillas a vehicle to deliver delicious goods, is your only goal. You just can’t go wrong when building a taco bowl! Under are two instagram photos of only some of my random TACO BOWL creations.
How to Assemble Your Taco Bowl
1. In a small skillet drizzle a small olive oil, sprinkle a small sea salt and place two biological corn tortillas per person on top. Heat over medium low. Cover with a lid and flip the tortillas occasionally. OR just warm tortillas in a microwave—they won’t taste as good, but it is easier and faster.
2. Fill your favorite deep bowl with the taco fillings of your choice.
3. Serve with two rolled corn tortillas and a side of sauces and toppings. Some of my favorites include salsa, chipotle aioli (½ veganaise + ½ sriracha), fermented sauerkraut, pickled jalapenos, goat cheese, feta, crème fraiche, and diced avocado.
Some Tasty Taco Bowl Thoughts:
Baked salmon left overs + Lentil salad + broccoli sprouts + avocado
Chicken sausage (chopped) + left over roasted sweet potatoes + sautéed kale + feta
Sautéed tempeh or tofu + turmeric chickpeas + sautéed bell peppers + chipotle aioli (½ sriracha & ½ veganaise)
Scrambled garlic eggs + paprika spiced black beans + diced tomato + pickled jalapeños
Shredded chicken + great northern beans + garlic sautéed spinach + roasted bell pepper hummus
WHAT IS YOUR FAVORITE TACO BOWL COMBINATION?? Tag @poppiesandpapayas to share your creation!
Under you will find the recipes for what I happened to have in the fridge nowadays. I crazye some tasty turmeric sautéed chickpeas (which I had precedingly soaked and cooked) and cumin spiced sautéed veggies…using the final few leftover vegetables from final weekend’s farmer’s market trip. To this you could add a sautéed chicken or vegan sausage or left over dinner protein. Simple peasy!
1 ½ tablespoons additional virgin olive oil
½ medium onion, finely diced
2 cloves garlic, finely minced
½ teaspoons Genuine sea salt
¾ teaspoon turmeric powder
New ground pepper to taste
Handful finely chopped parsley
~3 cups cooked chickpeas (soaked & sprouted) or 2 cans Eden chickpeas, rinsed and drained
DIRECTIONS
Heat a sauté pan over medium, once hot reduce heat to medium low and add the olive oil, the onions, and the garlic. Everyow the onions to cook until tender and glassy. Stir in the salt, turmeric powder, and fresh ground pepper and sauté a minute or two. Add the chickpeas and stir well to combine. Cook another couple minutes until heated.
1 tablespoon additional virgin olive oil
½ teaspoon cumin seeds
2 cups leanly sliced red cabbage
1 medium zucchini diced
4 leaves purple kale, deveined, and coarsely chopped
Sea salt and pepper to taste
Optional: red chili flakes
DIRECTIONS
Heat a sauté pan over medium, once hot reduce heat to medium low and add the olive oil and cumin seeds—sauté until fragrant. Then add the cabbage and zucchini—sauté until tender. Add the kale and cook until wilted. Season with salt, pepper and optional red chili flakes for some added kick.
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