Vegan Tex Mex Bowl
I love to enjoy my meals in a single bowl! Sometimes I mix a Buddha Bowl (lentils, cauliflower rice, greens, sweet potato, Indian seasoning) or an Italian Bowl (made with pasta, artichokes, sun-dried tomatoes, yummy veggies, and Italian herbs). This recipe, “Vegan Tex Mex Bowl,” is a simply delicious bowl that satisfies my craving for Tex Mex. I hope you enjoy it as much as I do. If you’re making it for yourself and others, just double or triple, and so on, the ingredients.
Vegan Tex Mex Bowl
Ingredients
- THE DRESSING
- 2 T. White Wine Vinegar
- 1/4 tsp. Chipotle seasoning
- 1/4 tsp. Taco seasoning mix
- pinch garlic salt
- pinch garlic powder
- THE BOWL
- 1-1.5 c. greens (mix of lettuce, cabbage, kale, spinach)
- 1/4 c. sweet corn (drained)
- 1/4 c. black beans (drained)
- 1/4 c. garbanzo beans (drained)
- 1/4 c. carrots (shredded)
- 1/4 c. Roma tomatoes (diced)
- 1/2 c. avocado (peeled and cubed)
- 3 T. plant-based cheddar cheese
- blue corn chips
Instructions
THE DRESSING
- In a bowl, mix vinegar, Chipotle seasoning, taco seasoning mix, garlic salt, and powder.
THE BOWL ASSEMBLY
- Place greens in a dinner bowl. Around the sides of the bowl, place the blue corn chips. Drizzle dressing over the top.
- In sections around the bowl, place scoops of corn, black beans, garbanzo beans, carrots, Roma tomato, avocado, and in the center, the cheese.
- Drizzle dressing over the top.
Notes
Mix with seasonings to taste. This dish also goes great with salsa. If you’re a meat or fish lover, serve with your favorite grill!
