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Healthy Veggie Taco Bowls

by Patrick Smits January 26, 2022 2 min read

Healthy Veggie Taco Bowls

Do you want to eat healthy, raise your fiber intake and eat some proteins without eating meat? Then this is the recipe for you!

This is an easy, delicious, and healthy meal that is packed full of fiber, vegetables, and protein. We would compare this dish to a Chipotle Veggie bowl, but with the added comfort of getting to stay home! To make this meal even fresher, add some chopped avocado as a topping! 


  • Brown rice (16-24oz) OR 24oz Cauliflower (2 bags of frozen cauliflower will work - blitz them in a food processor until they resemble rice)

  • 1 Green bell pepper, julienned

  • 1 Red bell pepper, julienned

  • 1 Zucchini, chopped.

  • 1 Onion peeled and coarsely chopped or cut into thin slices.

  • 1 can of no salt added corn.

  • 1 large, sweet potato, skinned and chopped.

  • Shredded lettuce

  • 1 can of black beans

  • 1-2 limes squeeze for juice.

  • 1 bag low fat Mexican blend cheese

  • 1 tsp onion powder

  • 1 tsp garlic powder

For garnish:

  • Chopped Avocado to your liking



  1. Rinse brown rice in fine mesh strainer until water runs clear. Place instockpot with 5-6 cups of water. Bring water to a boil, reduce heat, and cover. Cook for about 45 mins or until rice is tender. Let sit for 10 minutes.

  2.  In a 9.5 frypan, add 2 tbs of coconut oil OR 1/2 cup water. Put on a medium heat. Add sweet potato, stir and let sit for around 5 minutes. Add in peppers, zucchini, and onion to the pan. Stir constantly until veggies are tender.

  3. In small saucepan, cook black beans and corn for 5 minutes to soften.

  4. Mix everything together in large serving bowl. Season and mix again. Squeeze 1-2 limes over bowl for flavor.

  5. Serve in smaller separate bowls, top with shredded lettuce and low-fat cheese. Enjoy! 
  6. Garnish with chopped avocado and enjoy!

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