Cooking with Syd: Veggie Taco Bowls

Taco Bowl.JPG

We are starting a new Instagram story series on Fulton Femme called Cooking with Syd! The plan is to dedicate every Tuesday night to showing you what I’m making for dinner.  I’ve always loved to cook (got it from my momma) and I’m excited to share more recipes that are my own and ones that I love from my favorite chefs.

With spring right around the corner, I have to force myself to start eating healthier versus the warm hearty meals I’ve been craving all winter. I thought a veggie taco bowl sounded fresh, delicious and simple to make. I went to Whole Foods without a shopping list and just picked up ingredients as I shopped - YOLO.

It was so yummy that I plan to make this as a go-to meal :) I forgot to get lime but if I made this again I would definitely add that. I love this versatile recipe!   You can make it vegan, with meat, without meat and still have it be a healthy and filling meal.

Ingredients

  • 1 can of black beans

  • 1 can of corn

  • Dinosaur kale

  • Red onion

  • Jalapeno

  • Salsa (I like the thick and chunky 365 version)

  • 1 bunch of cilantro

  • Avocado

  • Extra Virgin Olive Oil (EVOO)

  • Seasoning for the corn - salt, everything seasoning, cayenne

  • 1 cup of quinoa

  • Goat cheese

  • Chipotle style seitan (it’s in the vegan section at Whole Foods, Sweet Earth brand)

Directions

  • Preheat oven to 375 degrees

  • Rinse 1 cup of quinoa in cold water for 15-20 seconds; pour quinoa into a pot of water (2 cups). I like to add a splash of EVOO and a pinch of salt.  Let it come to a boil and turn down the stove to simmer for 10-15 minutes.

  • Rinse corn and place on baking sheet, season with EVOO, salt, everything seasoning and cayenne pepper and place in oven for 15-20 minutes

  • While the quinoa and corn are cooking chop all the veggies and herbs: Red onion, tomato, jalapeno, cilantro and kale (remove stems)

  • Massage kale by placing it into a bowl and pour a little EVOO and salt. Massage (literally) kale with your hands to loosen the leaves and for optimal taste. Let it sit for 5-10 minutes (or longer)

  • Rinse black beans and set aside

  • Cook seitan on stove-top for 5-7 minutes on low to medium heat until warm

  • Make your bowl using all the ingredients: quinoa, black beans, roasted corn, red onion, tomato, kale, cilantro, jalapeno, avocado, goat cheese and salsa


Let me know what you think!


Xoxo, Syd


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