This vegan Mexican bowl recipe takes just 25 minutes to prepare (if you’ve already cooked your rice), so you’ll have a meal ready in no time! They’re packed with multi-colored veggies as well, so you can be sure you’re getting a good mix of nutrients.
I am always on the hunt for easy dinner or lunch recipes. Very few of us have endless time to spend in the kitchen, and we often want recipes that nourish us but have a high yield.
I am a big fan of recipes that can easily be doubled, providing extra meals for the week ahead. Whether you’re looking for packed lunches to take to work or simply a dinner you can grab from the fridge and eat as soon as you get home, these Healthy Mexican Bowls with Salsa are ideal.
I really like making double the quantity of this recipe (4 portions). I assemble the bowls in Tupperware and store them in the fridge for weekday lunches, so I’m never caught out and always have a meal on hand! The dish stores really well for a few days as it’s so fresh and the ingredients are mainly raw.
I want to point out that the Smoky Dressing recipe I’ve included below is totally optional. I think it goes really well with the bowls, but if you’re in a hurry and need to shave 5-10 minutes off the recipe time you could easily just use extra salsa as a dressing instead. It works really well with the ingredients and adds enough liquid that the meal won’t feel dry.
These Healthy Mexican Bowls with Salsa are delicious as they are, but feel free to substitute your favorite ingredients. Some ideas for optional extras include grated vegan cheese, sweet corn, cilantro, and vegan sour cream. Similarly, if you have your own favorite dressing recipe go ahead and use it. I would just caution however that this dish works best with a creamier dressing recipe, so avoid vinaigrettes, etc. As always, get creative and have fun!
Can’t get enough Mexican food? Try making this vegan Mexican-style quinoa with sweet corn and beans. It’s quick and easy to prepare. Plus, it’s packed with protein-filled foods like quinoa, black beans, and kidney beans. Serve with avocado (or guacamole) and salsa for a delicious, yet healthy, bowl!
This recipe was republished with permission from Vancouver With Love.