Saturday’s dinner consisted of super yummy and healthy veggie taco bowls. I love making meatless dinners at least once a week, to give the digestive system a break, and this is one of my go-to recipes. We’ve been on a healthy kick for the past week or two and now we’re trying to stick with it. This healthy taco bowl is a super quick and easy dinner to make and the leftovers make lunch for the next few days a no-brainer. I hope you enjoy and let me know what you think!
- 1 heart organic romaine lettuce (I used for two servings, add more if needed)
- 2 tbsp organic olive oil
- 2 gloves garlic
- 1/2 cup diced yellow onion
- 1 diced green pepper
- 1 cup diced cherry tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 package Yves meatless ground beef
- 1 15-oz can organic black beans (rinsed and drained)
- 1 cup corn (I used Trader Joe’s mexican-style frozen corn)
- 1/2 cup grated sharp cheddar (to top with)
- salt/pepper to taste
- Chop the heart of romaine lettuce into salad-size pieces and set aside.
- Heat the 2 tbsp of olive oil in a skillet over medium heat. Add garlic and onion, and saute until golden brown, about 4-5 minutes. Add the chili powder and cumin, mix well.
- Add the green pepper in and cook until softened, about 2-3 minutes. Add the cherry tomatoes and cook for about 1-2 minutes.
- Add the tofu (which is already pre-cooked) and stir until heated all the way through. While stirring, add the black beans and corn and cook until heated through. Be careful not to overcook the beans and corn.
- Arrange the romaine lettuce in a bowl and top with the taco mixture.
- Season with salt-pepper to taste, add the grated cheese (you can NEVER have too much) and salsa/sour cream. I used salsa verde and light sour cream.
- Store leftovers in an air-tight container.