This Plant-Based Taco Bowl is an easy and versatile recipe. It is high in plant based protein and fiber that will keep your body powered throughout the day.
Author:Ranelle Kirchner, RDN, Chef for EatLove
Yield:6 servings 1x
3 cups quinoa
6 cups water
3 pinches salt
3 tablespoons vegetable oil
3⁄4 cup onion, minced
3⁄4 teaspoon taco seasoning
3 cups soy crumbles
6 tomatoes, diced
6 ounces cheddar cheese, shredded
1 1⁄2 avocados, cubed
1 1⁄2 cups cilantro, chopped
In a pot, combine quinoa with water, a pinch of salt, and bring to a boil. Reduce to a simmer and cook for another 15 minutes or until cooked thoroughly.
Meanwhile, heat oil in pan and sauté onion, taco seasoning mix, and soy crumbles together for 5-8 minutes. If the soy crumbles begin to stick to the pan, add a small amount of water and cook until hot.
When quinoa is ﬁnished cooking, arrange each bowl with quinoa on the bottom, topped with soy crumbles, tomatoes, cheddar cheese, avocado, and cilantro.
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