Sometimes you feel like a nut, sometimes you don’t…or in this case, sometimes you want a meat meal, or sometimes your surly teenager has decided they no longer eat meat. But seriously, sometimes you need or want a vegetarian option for dinner that’s easy and delicious.
Grain and rice bowls are such a fun and satisfying way to have a quick and healthful dinner–choose your grain and top with the protein, veggies, and condiments you like. You can even front load your meal prep and bake a big batch of rice, lentils, farro, quinoa, or another grain on Sunday to use all week in various recipes.
Tacos are a favorite from my childhood, but my husband doesn’t share the same affinity. My daughter likes tacos in theory, but never actually eats the taco shell. So, this taco bowl recipe was a was a compromise that would finally satisfy everyone.
I chose to add Greek yogurt instead of sour cream to the vegetarian version, but you can substitute with what you prefer. That’s really the fun of dishes like this–adding what you like. You can also add sauteed peppers, sliced jalapenos, cotija cheese instead of shredded cheddar, or even some pineapple salsa–get creative and have fun!
Taco Rice Bowls, Two ways, yields 4 servings
Cumin Roasted Sweet Potato Taco Bowls
4 small-medium sweet potatoes, diced into ½ inch square pieces
¼ tsp cumin
Salt and pepper
Olive oil
2 cups cooked white or brown rice (or other grain)
3 roma tomatoes, diced
Shredded iceberg lettuce
Shredded cheddar and/or monterrey jack cheese
2 avocados, diced
1 can black beans, rinsed
Salsa
Greek yogurt or sour cream
Preheat oven to 400 degrees.
Spread out sweet potatoes onto a baking sheet. Sprinkle with ½ tsp cumin, ¼ tsp salt. Place in oven and cook for 10 minutes. Turn potatoes over. Roast again for 5 minutes and check. Turn potatoes again and cook another 3-5 minutes depending on your preference.
Place rice on bottom of bowl and top with sweet potatoes, beans and other toppings.
Chicken Taco Bowls
1 ½ lbs boneless skinless chicken thighs
2 tsp taco seasoning
Olive oil
2 cups cooked white or brown rice (or other grain)
3 roma tomatoes, diced
Shredded iceberg lettuce
2 avocados, diced
1 can black beans, rinsed
Salsa
Marinate chicken thighs with taco seasoning and 1 Tbsp olive oil for 1 hour or overnight.
When ready to cook, heat a large skillet or cast iron pan over medium high heat. If using a skillet, add another Tbsp oil. Place thighs in pan and cover, cooking each side around 5-6 minutes, until slightly crispy and cooked through.
Allow chicken to cool slightly. Slice on the diagonal.
Place rice on bottom of bowl and top with chicken, beans and other toppings.
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