vegan mexican quinoa taco bowl.

California has awakened in me what I assume is a love of Mexican food that has been dormant since my nacho-and-burrito eating days, circa 2001. When you eschew corn, wheat, meat and dairy, much of the Americanized Mexican food menu goes out the window.

Luckily, we discovered (thanks to the super awesome Talia (of Party in My Plants) Gracias Madre, a vegan Mexican place in San Francisco’s Mission District. Not only is their menu plant-based (and mostly) gluten-free, they source their ingredients from a proprietary farm just outside the city. This was one of the first places I visited when we moved to SF, and I’ve been obsessed with finding and preparing Mexican food ever since. (We attended a party that was exclusively wine, tortillas, burritos, guacamole and quesadillas, and even had awesome airport Mexican food. I love this place, and with all of this goodness around, I imagine the only reason the SF population isn’t tremendously unhealthy is all of the hills to climb. #EarnYourBurrito, right?) :0)

Also, I’ve been reading Jim Gaffigan’s Food: A Love Story (hilarious, and only kind of offensive to vegans) and he includes a great bit on taco salad… basically, that it’s not salad and the whole point of getting it is to eat the deep-fried serving vessel it comes in.

mexican taco bowl w bg

With that in mind, and with the sudden desire to procure a taco salad, I decided to whip up a veganized, gluten-free taco bowl at home, sans deep-fried taco shell. I don’t have anything against individual tacos, I just prefer meals in bowls. Big bowls, with lots of ingredients, like this Roasted Veggie and Buckwheat combo or this Gandhi Bowl extravaganza

onions and greens

This recipe is less complicated than it looks: there are just several steps to make it all come together at once, in something of a choreographed dance of food preparation. (A TIP: I like to write out a little schedule for myself, minute-by-minute, especially for multi-step recipes. It looks a little like the curtain up cues for a musical...) 

07:50: 10-minute call
07:55: 5-minute call and crew check
07:58: PLACES call
08:00: Front of House Speech; SQ1 and mic, LX3
08:02: SQ2 and mic out, LX4
08:03: FLY 1 GO / MAIN OUT

… and just like that, the show starts!

mexican taco bowl side

Now, in place of actors and light cues, throw in ingredients and prep methods:

06:00: Preheat oven.
06:01: Put quinoa and water on to boil.
06:02: Slice veggies.
06:06: Cut tortillas and place in the oven. (Turn quinoa down to simmer.)
06:08: Make taco-seasoning sauce in food processor (or just gather your ingredients and set them near the stove).
06:10: Preheat skillet on stovetop with a bit of oil. 
06:11: Open, drain and rinse black beans. 
06:12: Add onions and greens and sautee until tender, stirring occasionally.
06:15: Remove quinoa from heat. (Stir veggies.)
06:15: Remove tortillas from oven, flip and sprinkle with Daiya cheese. Return to oven. 
06:17: Blend almonds and ‘sour cream’ ingredients in food processor. Set aside. 
06:19: Add taco-seasoning sauce or individual ingredients to pot of quinoa. (Stir veggies.)
06:20: Remove tortillas from the oven (and turn it off) and remove veggies from stovetop.
06:21: Mash avocado into cheater guacamole.
06:22: Start plating: add a scoop of quinoa, beans, raw and cooked veggies and mashed avocado to each plate. Drizzle with almond sour cream, set a few cheesy tortilla chips on the side of each and serve.

mexican taco bowl topdown

Not bad, right? So many components, just 22 minutes? You’ve got this, Mexican food pro!

This will make significant leftovers, so plan to enjoy this for a few days. I hope you do!

Enjoy!

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vegan mexican quinoa taco bowl.
Serves 3
All the best parts of a taco party, deconstructed and veganized! Topped with a zippy almond sour cream.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
**BOWL COMPONENTS
  1. 1/2 cup dry quinoa
  2. 1/2 red onion, diced
  3. coconut oil for pan
  4. 1 1/4 cup cooked black beans
  5. 2 1/2 tbsp taco spice
  6. 1 tsp cumin
  7. 1 tomato, cubed
  8. 1/2 cup fresh cilantro, chopped
  9. 4 stalks green onions, chopped
  10. 2 tbsp lime juice
  11. 1 tsp avocado oil or olive oil
  12. salt and pepper (2 pinches salt in quinoa lime/oil mixture)
  13. 2 fresh corn tortillas
  14. 3 tbsp Daiya cheese
  15. 1 avocado, mashed, for garnish
**ALMOND SOUR CREAM SAUCE
  1. 1/2 cup almonds soaked, at least 30 minutes
  2. 2 tsp water
  3. 1 tsp nutritional yeast
  4. 2 tsp lime juice
  5. 3/4 tsp salt
Instructions
  1. Preheat oven to 350F.
  2. Put quinoa and water on to boil.
  3. Slice veggies.
  4. Cut tortillas and place in the oven. (Turn quinoa down to simmer.)
  5. Make taco-seasoning sauce in food processor (or just gather your ingredients and set them near the stove).
  6. Preheat skillet on stovetop with a bit of oil.
  7. Open, drain and rinse black beans.
  8. Add onions and greens and sautee until tender, stirring occasionally.
  9. Remove quinoa from heat. (Stir veggies.)
  10. Remove tortillas from oven, flip and sprinkle with Daiya cheese. Return to oven.
  11. Blend almonds and ‘sour cream’ ingredients in food processor. Set aside.
  12. Add taco-seasoning sauce or individual ingredients to pot of quinoa. (Stir veggies.)
  13. Remove tortillas from the oven (and turn it off) and remove veggies from stovetop.
  14. Mash avocado into cheater guacamole.
  15. Start plating: add a scoop of quinoa, beans, raw and cooked veggies and mashed avocado to each plate. Drizzle with almond sour cream, set a few cheesy tortilla chips on the side of each and serve.
From The Ground Up Wellness http://fromthegroundupwellness.com/

 

 

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