This Plant-Based Taco Bowl recipe highlights a vibrant mix of colorful plant foods, including red onions, red and yellow bell peppers, juicy tomatoes, sweet mango, fresh spinach, and fragrant cilantro. Each ingredient is loaded with vitamins, minerals, and phytonutrients that support overall wellness while adding bright flavor and texture.
Inspired by the Universal Meals Resource from the Physician’s Committee for Responsible Medicine, it’s a fresh, nourishing dish you can enjoy any day of the week. It was also originally created by Ashley Madden of RiseShineCook.ca for The Plant-Based Cookbook.
Ingredients:
• 1/3 cup freshly squeezed lime juice
• 3/4 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 2 cups cooked and cooled quinoa or brown rice
• 1 1/2 cups cooked or canned black beans or chickpeas, rinsed and drained (or a combination)
• 1/2 cup finely diced red onion
• 1/2 cup finely diced red bell pepper
• 1/2 cup finely diced yellow bell pepper
• 1 cup cherry tomatoes, halved
• 1 heaping cup fresh mango (or frozen, thawed and drained), diced
• 1 avocado, peeled, pitted, and diced
• 2 cups baby spinach
• Cilantro (optional)
Directions:
In a small bowl, mix together the lime juice, chili powder, smoked paprika, cayenne, and salt. Set aside.
In a large bowl, add the quinoa/rice, beans, onion, red and yellow peppers, tomatoes, and mango and mix. Pour in the lime juice/ spices and mix to combine. Now fold in the avocado and baby spinach and gently toss. Taste and season again with salt and garnish with cilantro if desired.