Roasted Taco Bowl with Crispy Chips and Fresh Toppings
A vibrant taco bowl filled with wholesome ingredients and topped with crispy tortilla chips, perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Mixing and Assembling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cooked quinoa or brown rice
- 1 can black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup red onion, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips for topping
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Combine Base Ingredients: In a large bowl, combine the cooked quinoa or brown rice, black beans, corn, cherry tomatoes, avocado, and red onion.
- Season the Mixture: Sprinkle with chili powder, cumin, salt, and pepper. Toss to combine, ensuring each ingredient gets a touch of those warm spices.
- Assemble Taco Bowls: Divide the mixture into serving bowls and top with crispy tortilla chips, adding that satisfying crunch.
- Garnish and Serve: Garnish with fresh cilantro and serve with lime wedges on the side for that vibrant zesty finish.
Notes
Feel free to customize with your favorite toppings or whatever you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg