Veggie Taco Salad Bowl
This Veggie Taco Bowl is a vibrant and nutritious take on a classic taco, packed with wholesome ingredients. It features a colourful mix of seasoned vegetables, such as peppers, tomatoes, and black beans, layered over a base of shredded lettuce leaves. Topped with fresh avocado slices, zesty salsa, and a sprinkle of cheese or dairy-free alternative, this bowl offers bold flavours and satisfying textures. Perfect for a quick lunch or dinner, this taco bowl is a healthy, high fibre meal that delivers on taste and nutrition.
This vegetarian meal offers a perfect balance of protein, fibre, and healthy fats. Black beans are the star source of plant-based protein and fibre, supporting digestion and keeping you full. The vibrant vegetables, like peppers and tomatoes, provide vitamins A and C, offering antioxidant protection for your immune system and skin, while avocado adds heart-healthy monounsaturated fats. This bowl is a delicious, nutrient-packed option for exciting balanced eating!
Ingredients (SERVES 2)
1 Can (400g) Black Beans
1 Can (400g) Kidney Beans
1 Red Pepper
100g Tomatoes
1 Large Spring Onion
1 Avocado
40g Shredded Iceberg Lettuce
60g Light Cheddar Cheese
1 Handful of Light Tortilla Chips
1 Tablespoon Tomato Purée
1 Packet Taco Seasoning
Method
Sauté the diced red pepper and spring onion (save some for topping later) in a pan with olive oil until tender, about 5-7 minutes.
Add the canned black beans, kidney beans and tomato purée then stir thoroughly. Season with the taco seasoning packet or use cumin, paprika, and a pinch of chili powder. Leave to simmer for about 5 minutes.
Layer the shredded iceberg lettuce and sautéed veggies in a bowl.
Top with sliced avocado, chopped tomatoes, remaining spring onions, a sprinkle of cheese (or dairy-free alternative), one handful of tortilla chips, and a squeeze of lime juice.
