Naked Taco Bowl Recipe From Simply Vibrant

From Simply Vibrant by Anya Kassoff © 2018 by Anya Kassoff. Reprinted in association with Roost Books, an imprint of Shambhala Publications, Inc.

From the brand new e-book Simply Vibrant, which options colourful, plant-based recipes, this dish has all of the well-loved, acquainted flavors and textures of a superb taco in a bowl—there’s crunch from the brilliant salsa and purple cabbage, sweetness and spice from the chipotle-roasted candy potato and cashew cream, buttery chunks of avocado and piney notes from cilantro. All the elements make up a fantastic salad, however they may also be served inside taco shells if you’d like one thing extra substantial.

Naked Taco Bowl

Serves four to six


  • 2 medium peeled and cubed candy potatoes
  • ½ Tbsp impartial coconut oil
  • Sea salt, to style
  • Ground chipotle, to style, for sprinkling
  • 1½ cups cooked or canned black beans
  • Kernels of 1 corn ear
  • 1–2 tomatoes, chopped
  • ¼ pink onion, finely chopped
  • 1 small jalapeno, seeded and finely chopped
  • Approximately 1 cup cilantro leaves, plus extra for serving
  • Freshly floor black pepper, to style
  • 1 lime, plus extra for serving
  • 1 Tbsp olive oil
  • 1 small cabbage or lettuce head, thinly shredded
  • 1 avocado, sliced

To serve:

  1. Preheat oven to 400 levels. Arrange candy potato cubes on a parchment paper–coated baking tray. Add oil, salt and floor chipotle. Bake for 20 to 30 minutes, till gentle.
  2. Combine beans, corn kernels, tomatoes, onion, jalapeno and cilantro leaves in a medium bowl. Sprinkle with salt and pepper, squeeze juice of lime over and drizzle with olive oil. Toss to mix.
  3. Divide shredded cabbage amongst bowls. Top with roasted candy potatoes, black bean salsa and avocado. Serve with a lime-chipotle cream or avocado mayo (or dressing of selection), extra lime and cilantro.


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