Have you ever had a taco bowl and thought, where are the veggies?? Well, I have. As a true vegaholic, I need lots of veg every meal and preferably in every dish. I have created this recipe for those who are crazy about veggies! Also this is a great recipe for those not so crazy about veggies but still feel they need to eat them. This creative taco bowl bomb is perfect for both! This recipe is bursting with different flavors that work so perfectly together. You can just pick up theses super light bowls like an hors d'oeuvres and before you know it they will be all gone!
Ingredients (to make two bowls)
Step 1
The bowl:
2 wraps (I used whole wheat )
olive oil
How to make:
Preheat the oven to 180°C / 350 °F. Oil the muffin tins with olive oil. Place the wraps gently in the mold. Cook for 10 minutes.
Step 2
Soy chilli meat:
1/4 cup of black beans
150g tofu
1/4 cup of soy meat
1 tbsp chili powder
1tsp of salt
a dash of pepper
How to make:
Press tofu for 15 minutes. Oil a frying pan and put the stove on a medium heat. Put the tofu, soy meat and black beans into the pan and cook for 5-10 minutes. Lastly, add in the chili powder, salt and pepper. Stir everything until it is all combined.
Step 3
Salsa:
5 cherry tomatoes
1/4 red onion
1/2 lime
1 tsp maple syrup
A pinch of salt
How to make:
Chop the tomatoes and red onions. Put into a bowl and add in the juice of the lime, the maple syrup and the salt.
Step 4
Hot sauce:
4 cherry tomatoes
2 tsp ketchup
1 tsp chilli powder
How to make:
Chop the tomatoes. Put the chopped tomatoes, ketchup and chili powder in a food processor and blend until smooth.
After completing steps 1-4, assemble the taco bowls with the toppings below and enjoy!
Toppings:
8 lettuce leaves
Half an avocado
1 tbsp of boiled corn
A handful of coriander to top
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