Fresh, real ingredients are the key to eating healthier. Many of us do not prioritise vegetables. With too many processed and packaged foods available, we tend to slip into bad buying habits.
Doing a Whole 30 at the start of each year helps me re-establish a better connection with whole unprocessed foods, and going to my local green grocer is actually fun for me. I get excited to see what’s new and what’s on special, picking up a heap of bargains and knowing I’m feeding my family well is a win-win. Making sure we eat lots of fibre is also important and vegetables are a great source.
This recipe can help you use up all your spare vegetables. It is my go to for a quick meal that I can just about throw anything into!
You could omit the legumes to make it Whole 30 compliant.
It is a regular star on our meat free Monday roster, as I know everyone will eat it and give me no complaints.
Vegetarian Taco Bowl
- 1 brown onion finely diced.
- 3 cloves garlic grated or finely diced.
- 2 medium carrots diced.
- 1/4 head of cauliflower roughly chopped.
- 1/2 cup corn or 1 fresh cob.
- 1 large capsicum red or green, diced.
- 11/2 cups or 1 tin drained black beans.*
- 1 punnet of cherry tomatoes halved.
- 1 cup bone broth or stock.
- 1 tsp cumin.
- 1 tsp paprika.
- 1 tsp taco spice.
- 1 tsp dried coriander.
- 1 Tbsp tomato paste.
- 1 Tbsp lemon or lime juice.
- salt and pepper to season.
- 1 Tbsp olive oil.
- Prepare all your ingredients.
- Heat olive oil in a large frypan or crockpot that you have a lid for, add onion and garlic. Sauté until lightly golden, add your spices and stir until fragrant.
- Add your cauliflower, corn, beans and capsicum and tomato paste, along with half the broth, stir and add more broth if required. Place a lid on top of your pan and simmer on low-medium for about 10 mins
- When the carrot is tender add your tomatoes and lime juice, cover and simmer for another 5 minutes. Taste and season to your liking.
- Serve into a bowl with your choice of sides.