Plant Powered Taco Bowl

Total time: 40 mins Serves: 4


There's nothing like a good taco bowl to pack in all the plants! While this plant based recipe is already protein packed, you could absolutely add grilled or ground chicken or beef for added protein. The same goes for rice or quinoa if you feel the need for extra sustenance, though it is quite filling as is! You can also play around with the veggies you include, based on your personal preferences. These are simply my favourites! ;)


What you need to make this recipe:

For the bowl:

  • 2 medium sweet potatoes, chopped into bite size pieces

  • 1/2 head cauliflower, chopped into bite size pieces

  • 1 red, orange or yellow pepper, diced

  • 1 can black beans, rinsed well

  • 1 cup frozen organic corn

  • 1 handful, fresh cilantro

  • 2 handfuls, lettuce of choice (as your base)

  • 2 tbsp extra virgin olive oil (EVO)

  • 2 tbsp chili powder

  • 1 tbsp cumin powder

  • 1 tbsp dried oregano

  • 1 tbsp garlic powder

  • Salt to taste

For the dressing:

  • 1/3 cup olive oil

  • Juice from 1 lime

  • 1/2 tbsp dijon mustard

  • 1 tbsp maple syrup

  • Salt to taste

For the fresh guacamole (optional but highly recommended!):

  • 4-6 avocados, diced then mashed (I like some chunks left)

  • 1/2 red onion, minced

  • 1 jalapeño, seeds removed & minced

  • Juice from 1 lime

  • 1/4 cup chopped fresh cilantro

  • Salt to taste

What you need to do to make this recipe:
  1. Preheat oven to 400 F. Chop all of your veggies and gather required spices while the oven warms.

  2. Add sweet potatoes and cauliflower to a large bowl with 1 tbsp EVO. Season with 1 tbsp chili powder and 1/2 tbsp each of cumin powder, dried oregano & garlic powder. Add salt to taste. Roast veg at 400 for 40 mins or until nicely browned.

  3. While veggies roast, add 1 remaining tbsp EVO to non stick pan. Add black beans, corn and peppers along with 1 tbsp chili powder and 1/2 each tbsp of remaining spices with salt, to taste. Saute veggies until pepper soften to your liking.

  4. If using optional guacamole, make it and your dressing now. Prep your lettuce base in a large bowl.

  5. When veggies are done cooking, add desired amount of each to your lettuce base (I aim for a large handful of each). Drizzle with dressing and fresh cilantro. Add a big dollop of guacamole on top if using and enjoy!

- Lisa xx


If you make this recipe, please take a photo and tag @yourbestlifewithlisa


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