Quick & Easy Vegan Taco Bowl

Ingredients:

• 1 cup cooked quinoa (or rice)
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, diced
• Fresh cilantro, chopped
• Lime wedges
• Optional toppings: salsa, vegan sour cream, hot sauce, or tortilla chips

Instructions:

1. Cook the Quinoa:
   • Rinse 1 cup of quinoa under cold water to remove the saponins (a natural coating that can make quinoa taste bitter).
   • Combine the rinsed quinoa with 2 cups of water (or vegetable broth for extra flavor) in a saucepan.
   • Bring it to a boil over medium-high heat, then lower the heat and cover. Simmer for 12-15 minutes until the water is absorbed, and the quinoa is fluffy. Let it sit for 5 minutes before fluffing with a fork.
2. Prepare the Veggies:
   • While the quinoa is cooking, dice the avocado into small cubes. Make sure it’s ripe, as this will give the bowl a creamy texture.
   • Cut the cherry tomatoes in half to make bite-sized pieces.
   • Peel and finely chop the red onion. If you prefer a milder taste, soak the diced onion in a bowl of cold water for 10 minutes to soften its flavor.
3. Heat the Beans and Corn:
   • Drain and rinse the black beans thoroughly under cold water to remove any excess sodium and canning liquid.
   • In a medium-sized skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the black beans and corn, stirring occasionally. Season with a pinch of salt, pepper, and cumin if you like extra flavor. Cook for 5-7 minutes, just until heated through.
   • Optionally, add a squeeze of lime juice to brighten up the beans and corn.
4. Assemble the Taco Bowl:
   • In a large serving bowl, start with a base of quinoa (or rice, if you prefer).
   • Layer on the black beans and corn mixture next.
   • Add the diced avocado, halved cherry tomatoes, and chopped red onion on top.
   • Sprinkle freshly chopped cilantro for a burst of flavor and color.
5. Garnish & Serve:
   • Squeeze fresh lime juice over the top to add a zesty kick.
   • Add optional toppings, such as salsa, vegan sour cream, or hot sauce, depending on your preference for heat and flavor. You can even add some crispy tortilla chips for crunch if you like!
6. Enjoy:
   • Serve your vibrant and nutritious vegan taco bowl immediately while it’s fresh and warm. This dish can also be stored in the fridge for meal prep, making it perfect for lunch or dinner on the go!

This recipe is versatile, quick to make, and full of flavor. You can easily customize it with your favorite toppings or swap in other veggies!