Eating plant-based could not be more simple than this! My Avocado Taco Bowl is a quick and easy recipe that takes minutes to prepare, and packs a ton of nutrition; not to mention flavor.
I stumbled upon this recipe as I was scrounging up the last bit of groceries in the fridge before my next food haul. That, along with a quick trip to the store lead to this Avocado Taco Bowl.
I played around with a couple of seasoning combos and to my surprise, I found that the less salt the better the flavor. This is atypical with food since salt helps accentuate the flavors in food.
Packed with traditional Mexican flavors, there is one part of this bowl that is a clear winner.
You’ve probably heard the term nutrient dense before, which usually references healthy meals, like this one. Regardless of your diet, nutrient dense meals eaten on a daily basis is the true key to health.
Sadly, there are many conflicting messages about what is actually healthy and what foods you need to eat. But one message is becoming more clear: eating a diet rich in fruits and vegetables, with minimal processed ingredients will result in better health! The exact formula of a plant-based diet.
This Avocado Taco Bowl falls in line with that formula because it contains zero processed ingredients and is full of nutrient dense, vegetables.
Red bell peppers are a fantastic ingredient that I like to add to many of my meals. That’s because they contain 3x more Vitamin C than oranges. Vitamin C helps our body absorb iron, which is a crucial mineral for those eating a plant-based diet.
Iron, found in black beans, is a mineral that humans have trouble absorbing specifically in plant foods. So when you choose to eat beans, pair it with a source of vitamin C (like red bell peppers) so you get the most out of the nutrients!
Last, but certainly not least, we have jicama. If this ingredient is unfamiliar to you, I can sympathize. I never started using it until I starting eating a plant-based diet (even though it’s not specific to this diet). The flavor is similar to a “savory apple”, which is the most accurate description I’ve come across.
It works well with this Avocado Taco Bowl because it’s crunchy and sweet. Complimenting the acidic and spicy, Mexican flavors.
Overall, this recipe is ideal for many occasions. Whether you want to pack a lunch for work or minimize dishes (my favorite part), it great for both reasons.
Looking for a side dish pairing? Make my Cilantro Lime Rice. It’s the perfect complement to this fresh, nutrient dense, Avocado Taco Bowl.
avocado taco bowl
avocado taco bowl
gluten free, nut free
plant based scotty
1 16oz can black beans, drained and rinsed
2 avocados, diced
1 cup jicama, diced
1 cup bell pepper, diced (I recommend orange or red)
1 cup tomatoes, sliced (I prefer grape tomatoes, but any will do here)
1/2 jalapeno, finely diced
1/2 cup corn, thawed if frozen
1/4 cup fresh cilantro, diced (can sub with 1 tbsp + 1tsp dried)
1 tsp cumin
1/2 tsp of each (garlic powder, chili powder, oregano, salt)
serve with :
- Add beans, avocados, jicama, bell pepper, tomatoes, jalapeno, corn, and cilantro into a large mixing bowl.
- Then, add in seasonings to your bowl and mix well. Taste test and add extra salt or pepper as needed.
This avocado taco bowl is absolutely to die for. It was the first vegan recipe I tried that I actually liked- I didn’t even miss having meat! It gave me hope that I could actually do this vegan thing. Thanks so much Scotty- you’re probably the reason I’m still on this train. I also have this bowl to thanks for introducing me to jicama- which is now one of my favorite snacks. I was so skeptical the first day when i bought the jicama, but I’m so glad I took the plunge- the bowl wouldn’t be the same without it (it would still be delicious of course tho, but trust my word you want the jicama in there). Thanks for another amazing recipe!!
Thank you so much for the kind words Kelly. I’m happy you love it so much