Dinner
Vegan Taco Bowl
| Total time:
| Prep:
| Cook:
| Servings:
|
| 50 min |
5 min |
45 min |
4 |
Dietary Restrictions
VegetarianDairy-freeGluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
1
Cup
basmati rice
-
2
Cup
water
-
1
avocado
-
1
Tablespoon
olive oil
-
1
onion
-
1
garlic clove
-
2
Teaspoon
chili powder
-
2
Teaspoon
cumin
-
1
Teaspoon
oregano
-
1
Cup
green lentils
-
1/2
Cup
mild salsa
-
2
Cup
low sodium vegetable stock
Directions
-
Add water and rice to a pot. Cover and cook on low heat for 20 minutes. Once done, let sit covered for 5 minutes and fluff with a fork.
-
While the rice is cooking make the lentil mix. Add olive oil, onion, and garlic to a pan and saute for 5 minutes. Add chili powder, cumin and oregano, and cook for 1 more minute.
Want the full step-by-step guide and video tutorial?
Start your free trial in the Little Lunches app and get 500+ kid-approved recipes.
Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 488 kcal |
| Fat
| 12 g |
| Carbohydrates
| 80 g |
| Protein
| 18 g |
| Fiber
| 11 g |
| Sugar
| 4 g |
| Sodium
| 303 mg |
Get Recipe Ingredients