RAINBOW TACO BOWLS
Creating a colourful plate is a great way to diversity your diet and ensure you incorporate a variety of vitamins, mineral and antioxidants into your diet. Eat the rainbow with these delicious ‘Rainbow Taco Bowls’. Filled with roasted sweet potato, cauliflower and peppers and served with your choice of delicious sides. Evelyn recommends enjoying with a portion of smokey beans (a B+G team favourite), quinoa, guacamole, salad leaves, pickled red onions, and tortilla chips for an added crunch. This is a simple crowd pleaser meal, give everyone a bowl and let them build their own (I mean who doesn’t love a buffet table?!?). It’s also pretty versatile, add any left overs to a wrap for a grab and go lunch!
Bursting with spices and flavour, these vibrant bowls will not disappoint.
Note this recipe is for the roasted taco vegetables. See below for Evelyn’s suggested accompaniments.
Ingredients
Spice Mix: 1 tbsp smoked paprika, 1 tsp chilli powder, 1 tsp cumin, 1 tsp garlic granules, 1/2 tsp onion granules, 1/2 tsp oregano, pinch of salt, 2 tbsp olive oil
1/2 large cauliflower (broken into florets)
2 sweet potatoes (peeled and diced in 2cm cubes)
1 red onion (cut into wedges)
2 red peppers (sliced)
4 tbsp sweetcorn.
Suggested accompaniments:
Guacamole
Smokey beans (get the recipe HERE)
Tortilla chips
Pickled red onions
Quinoa (cooked)
Salad leaves (+ radishes, tomatoes and carrots for extra colour)
Method
Pre-heat the oven to 180 degrees Celsius (Gas Mark 5).
Add the spices to a small bowl and mix until well combined.
Place the prepared vegetables into a large bowl and pour over spice mix. Stir to ensure the vegetables are evenly coated.
Place the vegetables onto a roasted dish and place in the centre of the oven for approximately 25 minutes (tossing halfway through).
Whilst the vegetables are roasting prepare your accompaniments.
Once your vegetables are roasted its time to build your bowl! Remember the more colour the better!
Top tip: Use a vegetable peeler to create ribbons of carrot.
