Get all the taco fillings you want with these plant-based 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.

Notes

The cayenne makes these potatoes a little on the spicy side. For a milder taco flavor, simply omit or reduce the cayenne.

Prep
10 mins
Cook
25 mins
Serves
4
Ingredients
15

Equipment

  • Baking sheet
  • Parchment paper

Ingredients

  • 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

Instructions

  • Step 1

    Preheat oven to 400 °F and line a rimmed baking sheet with parchment paper.

  • Step 2

    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.

  • Step 3

    Bake for 25 to 30 minutes, until potatoes are tender, stirring once halfway.

  • Step 4

    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.

  • Step 5

    Garnish with avocado, salsa, cilantro and green onions as desired and serve.