For one reason or another, I had only lost my Mexican food virginity this year. Goodness knows why it’s taken twenty years but I’m glad I finally have indulged in such food. It resulted in a quick taco obsession that, admittedly, was getting a little out of hand. Whilst Taco’s are incredible to indulge into, it’s no secret they can be pretty messy. Sometimes, I just wanted all that delicious taco filling without the mess. That’s where the I came up with the idea of a taco bowl.
The beauty of this recipe is that it can be very easily modified to cater to anyone’s tastes. Add in a bell pepper for extra crunch and colour or throw in some jalapeño’s if you’re one of those insane people that like’s to burn their tongues. If you want it to feel even more taco-y (yes, that’s a word), then grab a potato and make some homemade crispy chips to mimic that yummy taco shell we all know we love. Even though the bowl is jam-packed with nutrients, you could take it one step further and make the bowl even healthier with some quiona.
The motto for this bowl is anything goes, so get creative!
Cook Time: 40 Min
Serves 1 (Recipe is very easily doubled, tripled, etc.)
● 80G Brown Rice
● 1 Tbsp Salsa
● Three Medium Sized Chestnut Mushrooms
● 50G Frozen Corn (feel free to use tinned)
● Handful of Spinach Leaves
● 1 Red Onion
● 1/2 Cup Green Lentils
● 3 Black Olives
● 1/2 Avocado
● Avocado Oil (Can replace with any other oil)
1. Add the rice to a pot with 200 ml water and place on hob with heat set to high. Once the water starts to boil, reduce the heat to low and cover with a lid. Leave the rice to simmer. This should take approx 30 mins to cook.
2. Wash the lentils and add to a pot with 200 ml water. Repeating the same method as cooking the rice; bringing the lentils to a boil before reducing the heat and covering with a lid. Cook for approx 20 mins or until the water has dissolved.
3. Whilst the rice and lentils are cooking, prepare the rest of the taco bowl. Add a handful of spinach and slice up half an avocado.
4. In a frying pan, slice the onion and add in to the pan with a tea spoon of oil. Give the onion 5-7 mins to cook and caramelise before slicing up the mushrooms and adding to the onion.
5. Once the mushrooms have browned and shrunk in size, turn off the heat and remove the pan from the stove. In another small pot, cook the frozen sweetcorn until soft and tender, then add the corn, mushrooms and onion to the bowl.
6. By this time, the water in the rice should almost be gone. Turn the heat off and leave the rice to steam for 10 minuets with the lid still on. Once the lentils are cooked add to the bowl along with olives and the rice once cooked. Place the avocado on top and sprinkle on some salt for taste.
7. Top off the taco bowl with some delicious salsa and dig-in!