Grilled Veggie Taco Bowl

A crispy-crunchy, amazingly flavourful, veggie-loaded taco bowl with all the fixins’.

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

View the full recipe at i love vegan →