This easy vegan zucchini taco bowl recipe is one of my go to comfort foods. On this month’s Dinner & A Vinyl, we’re pairing it with one of my favorite albums, The Acacia’s Strain’s Slow Decay. Get this delicious recipe and gain some insight on this metal masterpiece below.
Some people’s favorite comfort foods are macaroni and cheese or chocolate. Mine are pizza and tacos. When it comes to tacos, I’m a fan of both the traditional style and the americanized version. This recipe is based on the americanized version that I would eat as a kid growing up. The difference being that it’s vegan and it’s in a bowl.
Taco nights were a special thing when I was growing up. No matter whose house I went to or if it was my own, tacos always put even the most miserable people in a good mood, if only for but a moment. I’ve been to taco nights a friend’s house where we would play different games and I’ve also had tacos in complete solitude. I can assure you, it is a magical experience every time no matter the circumstances. But enough about my love of tacos!
This vegan zucchini taco bowl recipe still has those delicious flavors, but it’s full of fresh veggies for a filling and flavorful meal. You can also top these however you’d like! It’s absolutely possible to add meat to this, especially something like grilled steak. Or you can just add cheese for a vegetarian version. Also, don’t forget about toppings like gauc or even pico! Think of this as a twist on the traditional taco night. The possibilities are endless.
Now let’s talk about this month’s vinyl!
The Acacia Strain’s Slow Decay
I talk about The Acacia Strain’s Slow Decay any chance I get, especially when people are asking me for album recommendations. I usually don’t focus on one year anniversaries for this blog. But because this album has such a special place in my heart, I thought why not focus on it for this month’s Dinner & A Vinyl since its one year anniversary is coming up on July 24th. Last year when I received my merch bundle I wrote this review. So this time, we’re digging a little deeper into the album’s release.
About Slow Decay
Something I will never forget is running errands in the early days of the pandemic and hearing “Feed A Pigeon Breed A Rat” for the first time. The song’s riffs are so brutally intense that combined with the pulse pounding drums, it was almost scary- in the best way possible. And with an unforgettable, powerful opening led by vocalist Vincent Bennett screaming, “It feels like hell”, there couldn’t have been a more fitting song for the soundtrack of the moment.
It wasn’t really known at the time what The Acacia Strain was up to. But one by one they released five 2-track EPs which eventually spelled out “DECAY”. This led to an album announcement, introducing some of the most incredible artwork I had ever seen. (Incase you missed this on my Instagram, I finally got the artwork from this vinyl framed and it turned out awesome).
When Slow Decay finally arrived, which included all of the tracks on the EP plus two additional songs, it blew my mind. To just call this album heavy is an understatement. The Acacia Strain is like a well oiled machine on this record, with each of the members playing off of each other seamlessly. It’s full of some of the most beautiful, brutal, and unique riffs I’ve heard in any record, particularly on songs like “Chhinnamasta” and “Earth Will Become Death”.
Slow Decay is an album that leaves a lasting impression and I’d argue that it’s one of The Acacia Strain’s best releases. After all, it was on my best metal albums of 2020 list for a reason. If you haven’t heard this record, do yourself a favor and check it out.
How To Make This Vegan Zucchini Taco Bowl Recipe
This vegan zucchini taco bowl is super easy to throw together, especially if you prep your veggies before you start cooking. Feel free to change up the color of the bell pepper that you use! I chose yellow bell pepper to add some vibrant color to the dish, but any should work. And don’t be afraid to experiment with different garnishes!
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Vegan Zucchini Taco Bowl Recipe
Description
Taco night with a vegan spin! This delicious recipe is full of fresh veggies for a flavorful, filling meal.
Ingredients
- 3 jalapeños, seeded and diced
- 1/2 cup diced white onion
- 1/2 cup yellow bell pepper, diced (feel free to sub for another color pepper)
- 1 cup uncooked brown rice
- 2 cups veggie broth
- 1 tsp salt, divided (+ more to taste)
- freshly ground black pepper
- 1/4 cup cilantro, finely chopped
- juice of half a lime
- 2 tbsps olive oil
- 1 medium/large zucchini
- 1– 15.5oz can of black beans, drained and rinsed
- 1– 14.5oz can of diced tomatoes, drained
- 1– 1oz pack of your favorite taco seasoning
Instructions
- Combine the brown rice and the vegetable broth in a medium saucepan and bring to a boil. Cover with a lid, reduce heat and simmer for 20 minutes or until the liquid is fully absorbed. Then add 1/2 tsp of salt, 1/4 cup finely chopped cilantro, and lime juice. Mix well and set aside.
- Heat 1 tbsp of olive oil over medium heat in a skillet. Once shimmering, add the zucchini and sauté until soft and starting to get some color (about 6 minutes). Sprinkle the zucchini with salt and pepper to taste and set aside.
- Heat 1 more tbsp of olive oil in the skillet over medium heat. Once shimmering, add the jalapeños, onion, and bell pepper and sprinkle them with a 1/2 tsp of salt. Sauté until soft (about 4-5 minutes).
- Add the rice, black beans, zucchini, diced tomatoes, and taco seasoning into the skillet with the veggies and mix well. Remove from heat.
- Garnish with extra cilantro, cheese (if not vegan), guac, or other toppings if desired and serve.
Notes
Serves 4
- Category: Vegan
Keywords: Vegan Zucchini Taco Bowl Recipe
LOOKING FOR MORE RECIPES?
Check out what I’ve been serving up lately here.
