High Protein Taco Bowls
These High Protein Taco Bowls are the ultimate mix of spicy, tangy, and fresh; think zesty cilantro lime rice topped with savory vegan chorizo, protein-packed black beans, and my best homemade spicy salsa crema you'll ever have! It’s a healthy protein bowl that actually keeps you full until your next meal.
Servings 4 servings
Calories 529kcal
Equipment
- stove
Ingredients
- 1 cup jasmine rice
- 2 cups water
- ½ tsp sea salt
- 1 lime zested
- ¼ cup cilantro leaves finely chopped
- 10 oz vegan chorizo
- 5 oz baby spinach
- 1 cup red cabbage shredded
- 1 cup frozen sweet corn thawed
- 14 oz black beans rinsed and drained
- 1 avocado sliced
- 8 oz cherry tomatoes halved
- 2 green onions finely chopped
- 1 cup plain unsweetened dairy-free yogurt
- ½ cup salsa
- 2 tbsp sriracha
Instructions
- Add the rice, water and salt to a medium saucepan and bring to a boil. Reduce heat to a simmer and cover, cooking for 15 minutes. Fluff with a fork and add lime zest and cilantro, stir to combine.
- Heat a medium skillet over medium heat and add in the chorizo. Cook until browned, about 8-10 minutes.
- While rice and chorizo are cooking, prepare the sauce by adding the yogurt, salsa and sriracha to a jar and stirring to combine. Add water if desired to thin.
- Assemble bowls by adding a base of spinach and rice and topping with chorizo, cabbage, corn, beans, avocado, tomatoes, green onion and drizzling with sauce right before enjoying!
Notes
I used Abbot's Butcher chorizo!
Nutrition
Serving: 1serving | Calories: 529kcal | Carbohydrates: 89g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 920mg | Potassium: 1467mg | Fiber: 17g | Sugar: 11g | Vitamin A: 4336IU | Vitamin C: 55mg | Calcium: 252mg | Iron: 6mg
