How to make healthy vegan rainbow taco bowls! This recipe is quick, easy and great for meal prep. Tortillas baked in the oven until crispy and filled high with a zesty bean and vegetable salad.
It’s time for another shocker of a savoury recipe. I say shocker because, as you can probably tell, there aren’t many savoury recipes around here. And as much as I love sweet food, sometimes savoury food is what I am craving.
Cue this rainbow taco bowl. A crispy baked tortilla shell piled high with zesty, spicy bean salad and topped with creamy avocado, vegan cheese and a squeeze of lime. There’s also a little pineapple in the salad, as requested by my sweet tooth!
Before I proceed further with describing how amazingly citrusy and spicy and creamy and crunchy and basically-eveything-that-tastes-good-on-earth this taco bowl is, can we take a moment to assess the vegan cheese situation here in the UK? The one pictured here is from Sainsbury’s, and I’m not going to lie, the taste reminded me of quavers crisps, which was both confusing and weirdly nostalgic…
Let’s talk tortilla shell/crispy taco bowl/salad vessel/secret star of the show. There is just something so delicious about biting into that crispy golden shell – the fact they are baked is just an added healthy bonus! When paired with the flavoursome salad and creamy toppings, you’ve got yourself a lovely al fresco Mexican meal. I like how this recipe is a little lighter than ‘Restaurant Style’ Mexican food, whilst still being satisfying for a lunch or light dinner. Or breakfast…whatever floats your taco boat.
If you are wondering how to ‘shape’ your taco bowl, I used this upside-down muffin pan set-up, which worked pretty well. You could also use upside down ovenproof bowls – just make sure to grease them with oil.
What is great about this recipe is the versatility. Here’s a few ways to switch things up:
- Mexican-style Wraps. Rather than making a crunchy taco bowl, you could add the salad and toppings into a soft tortilla wrap for flavoursome vegan food on-the-go. Although if you have time, this crispy bowl really is a winner 🙂
- Quesadillas. Similar concept here, but fold the wrap in half instead and toast in a pan until crispy. The key to a great quesadilla is lots of preferably non-quaver-flavoured vegan cheese. Quesadillas are basically Mexican-Style calzones, after all, so you want them to be as gooey as possible.
- Salad. You could just make and eat the salad if you would like, but I would never do this because #CARBS4LIFE.
- Missing ingredients? Just omit them, honey! Don’t stress if you don’t have an ingredient or you have a slightly different one. As Chef Ina Garten once said (in a meme): “If you don’t have time to go to Madagascar and pick your own organic Vanilla Beans…Store Bought is Fine”
- Switch up the spice. I went for a blend of Mexican spices including cumin, coriander, lime and chilli flakes, but feel free to increase or decrease the spice depending on how you like it. I would say my recipe is spicy with a tiny kick – think just above Nando’s Mango and Lime level.
This recipe is particularly great for the hot weather as it is so FRESH and summery. And the rainbow colours not only contribute to the aesthetic, but the natural pigments are great for your body too.
I hope you enjoy this recipe as much as I do! Shivani xoxo
RAINBOW TACO BOWLS
- 2 Tortillas
- splash Sunflower Oil
- 100 grams Kidney Beans drained
- 50 grams Sweetcorn drained
- 1 Pineapple ring chopped
- 1/2 Lime juice + wedges for garnish
- 1 small bunch Fresh Coriander chopped
- pinch Chilli Flakes
- 1/8 teaspoon Cumin Powder
- 1/8 teaspoon Coriander Powder
- Salt + Pepper
- 3 Cherry Tomatoes finely chopped
- 6-8 Jalapeno slices 2 chopped + garnish
- 3 Romaine Lettuce Leaves shredded
- 1/2 Avocado sliced
- Vegan Cheese
- Grease an upside-down muffin tray with oil. Lightly brush one side of each tortilla with oil and place them oil side up on the muffin tray in a bowl shape. Bake in the oven at 180 degrees for 5-10 minutes until golden.
- Prepare the salad: in a medium bowl mix together the kidney beans, sweetcorn pineapple, lime juice, coriander, spices, tomatoes, jalapenos, tomatoes and lettuce.
- Remove the bowls from the oven and leave to cool slightly to harden. Fill the bowls with the salad and top with sliced avocado, vegan cheese, coriander, chilli flakes, the reserved jalapenos and a lime wedge.
- You can also use ovenproof bowls to hold the tortillas if you don't have a muffin pan.
- If your tortilla bowls are not shaping well before baking, you can use scraps of tinfoil to manoeuvre them.
- See above for some ways to switch up the recipe 🙂