Grilled Veggie Taco Bowl
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Serves: 2 servings
INGREDIENTS
Grilled Veggies
⅔ cup zucchini, halved and sliced
⅔ cup sliced bell peppers (red, green and yellow)
¼ red onion, thin sliced
⅔ cup sliced mushrooms
1 handful baby spinach, roughly chopped
¼ tsp salt
Taco Rice & Beans
1⅓ cups cooked white or brown rice
⅔ cup black beans, rinsed and drained
3 tbsp taco sauce
Toppings
1 vine-ripened tomato, chopped
1 handful baby spinach, roughly chopped
2-4 tbsp guacamole
2-4 tbsp salsa
2+ handfuls of tortilla chips
More Optional Toppings
¼ cup Daiya Mozzarella, Cheddar, or Pepperjack style shreds
fresh lime juice or wedges
extra taco sauce for drizzling
jalapeño, thin sliced
cilantro, chopped
salsa baked tofu
INSTRUCTIONS
Combine cooked rice, rinsed black beans, and taco sauce in a microwave-safe container. Heat on high for 3-4 minutes or until hot.
Preheat grill or skillet (high heat). Spray with non-stick cooking spray or brush with vegetable oil (about 2-3 tsp.)
Cook bell pepper, red onion, and zucchini for about 4 min. Add mushrooms, sprinkle with salt and cook for another 5-6 minutes or until veggies are tender. Add spinach and cook until just wilted.
To serve: Scoop ¾ cup of rice and bean mixture into a bowl and add ½ of the grilled veggies. Top with a handful of fresh greens (iceberg lettuce or spinach), fresh chopped tomato, 2+ handfuls of crushed tortilla chips, 1-2 tbsp of guacamole, and 1-2 tbsp of salsa. Add any optional topping you desire (fresh cilantro, Daiya cheese, fresh lime juice, salsa baked tofu, extra taco sauce, etc.)
From ilovevegan.com