Vegetarian Taco Bowl

This bowl is a hearty whole food bowl on its own, but to make it more fun throw it into a crunchy corn taco bowl or serve with a side of warm whole wheat tortillas.


Makes 4 to 6 servings - Prep time: 15 minutes - Cook time: 8 minutes



2 cups fresh corn off the cob, or thawed frozen corn

1/2 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon onion powder

3 cups black beans cooked fresh, or 2 cans salt-free black beans, strained and rinsed well

3 cups short-grain brown rice, cooked

1/2 head romaine lettuce, shredded

1/2 cup dry-toasted pumpkin seeds

Hot sauce (optional)

Whole wheat or corn tortillas, warmed (optional)


Ingredients & Directions for Red Pepper Pico:

1/2 cup red pepper, finely diced

3/4 Roma tomato, seeded and finely minced

1/4 cup red onion, small diced

1/2 jalapeño, seeded and finely minced

1 tablespoon lime juice

1 clove of garlic, finely minced

3 tablespoons fresh cilantro, chopped

Sea salt to taste

- In a small mixing bowl, gently toss all ingredients well.


Ingredients & Directions for Avocado-Jalapeño Crème:

2 cloves of garlic

2 tablespoons lime juice

1 jalapeño, seeded

1/4 cup cilantro, chopped

1/4 cup almond or soy milk, unsweetened

Sea salt to taste

- In a food processor or blender, blend all ingredients until smooth.



- Preheat oven to 400°F.

- In a small bowl, add the freshly shucked or thawed corn. Mix with the cumin, chili powder, and onion powder.

- Spray a baking sheet or line with parchment paper and spread corn evenly. Roast for 5 minutes, remove, allow to cool and save for later.

- To assemble the bowls: Evenly distribute the beans, rice, roasted corn, and lettuce in each bowl. To each bowl with Red Pepper Pico and Avocado-Jalapeño Crème, and garnish with pumpkin seeds.

- Serve with your favorite hot sauce, if you like, and warmed whole wheat tortillas or corn crunchy taco bowls to assemble and enjoy your own healthy taco dish!