Description
Taco night with a vegan spin! This delicious recipe is full of fresh veggies for a flavorful, filling meal.
Ingredients
Scale
- 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