If you love tacos but want to change up your Taco Tuesday routine, turn to this recipe from Sophia at Veggies Don’t Bite (they really don’t!). All of your favorite flavors and textures come together, but in a different form. Read on for the simple, vegan AND low-fat recipe.
Makes four bowls
2 medium sized purple potatoes, chopped into medium pieces (about 4 inches in length, other varieties work too)
2 tablespoons veggie broth to roast potatoes (or oil if you use it)
dash Himalayan pink salt
2 medium sized avocados, chopped (about 4 inches in length)
1 cup corn (frozen or cooked fresh)
4 cups chopped lettuce
Easy Fresh Mexican Salsa
Garlicky Lemon Crema
Easy Red Enchilada Sauce
Easy “Refried” Beans:
1 can (15 ounces) black beans
1 ½ tablespoons chili powder
1 tablespoon cumin
½ teaspoon garlic powder
Himalayan pink salt to taste (depending on if your beans are salted, see note)
1. Preheat oven to 450. Wash and cut potatoes (skins on) into pieces, you can use whatever thickness you desire.
2. Optional for crispier potatoes (or go straight to the next step): Soak potatoes in a bowl of water for 1-2 hours to remove some of the starchiness. Dry thoroughly, or let air dry.
3. Place potatoes in a bowl and mix with veggie broth (or oil if you use it), and a dash of salt. Then, put potatoes on a parchment lined cookie sheet and bake for 35-45 minutes, depending on thickness, until golden brown.
4. While they are baking, put the can of beans into a medium pot, juice and all. Cook over medium heat until it begins to bubble. Add in chili powder, cumin, garlic powder and salt and mash with apotato masher as it cooks to give them the “refried” consistency. Once mashed, turn heat to low and keep warm.
5. Chop lettuce, avocado and warm frozen corn. Make salsa and sauces if you don’t have them prepped (although I highly recommend you do this the day before).
6. Once potatoes are done, assemble the bowls. Place 1 cup lettuce at the bottom of each bowl, then top with even amounts (divide ingredients) of potatoes, beans, corn and avocado. Place about ¼ cup (or more if desired) salsa in the middle and drizzle with Garlicky Lemon Crema and Easy Enchilada Sauce. Enter into Mexican food heaven!
Notes and Tips from the Chef:
You will have leftovers of the salsa and the sauces, so you can cut the amount of each you make or store them in the fridge, or freezer, to use with another meal. See the site for other recipes for each. The salsa goes amazing with chips as an appetizer or snack. I highly recommend seeing below on how you can prep these ahead of time to make a super fast and easy dinner!
Tips to prep ahead: Make Salsa, lemon crema and enchilada sauce, roast the potatoes, and make the beans. You can also have the lettuce chopped.
Baby/toddler food idea: Feed baby beans with the soft inside of some potatoes along with mashed avocado and a light sprinkle of the lemon cream and enchilada sauce if they are ready for flavors. For toddler, cut potatoes and avocado into small pieces, and serve alongside some corn cooked until soft and black beans kept whole and cut into halves. Can even give some of the sauces as dips.
What’s your favorite ingredient to add to a Taco Bowl? What did your family think of this recipe? Share your ideas and thoughts below!
Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.