Get all the taco fillings you want with these vegan tacos in a bowl. This colorful bowl is full of nutritious veggies and you’ll love it for lunch or a no-fuss weekday dinner.
The cayenne makes these potatoes a little on the spicy side. For a milder taco flavor, simply omit or reduce the cayenne.
- Baking sheet
- Parchment paper
- 8 to 10 Little Potatoes, halved
- 1 tsp oil
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp cayenne pepper
- 1 cup rice, cooked
- 1/2 cup corn
- 1/2 cup black beans
- 1/2 cup chopped tomatoes
- (To taste) avocado, sliced
- (To taste) salsa
- (To taste) cilantro
- (To taste) green onion
Preheat oven to 400 °F and line a rimmed baking sheet with parchment paper.
In a large bowl, combine Little potatoes, oil, garlic powder, salt, chili powder, cumin and cayenne and stir until coated. Spread onto prepared baking sheet in a single layer.
Bake for 25 to 30 minutes, until potatoes are tender, stirring once halfway.
Place 1/2 cup cooked rice in a large bowl. Top with 1/4 cup corn, 1/4 cup black beans, 1/4 cup tomatoes and 1/4 of the cooked potatoes.
Garnish with avocado, salsa, cilantro and green onions as desired and serve.