Vegetarian Taco Bell Inspired Cantina Bowl
Dive into bold, zesty flavors with this Vegetarian Taco Bell Inspired Cantina Bowl—a vibrant, wholesome take on a fast-food favorite! Perfectly seasoned cilantro-lime rice creates the base, topped with cumin-spiced black beans, roasted sweet corn, and crisp shredded lettuce. A medley of fresh pico de gallo, creamy guacamole, and smooth chipotle yogurt sauce ties it all together, delivering layers of texture and taste. With a quick prep time of just 15 minutes, this easy-to-make recipe is ideal for a nourishing lunch or dinner. Completely customizable with your favorite toppings and ready in under 30 minutes, this cantina bowl brings restaurant-worthy flair to your table—no drive-thru required!
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Ingredients
- 1 cup White rice
- 2 cups Vegetable stock
- 2 tablespoons Fresh lime juice
- 2 tablespoons Cilantro
- 1 cup Black beans (canned, drained, and rinsed)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 cup Pico de gallo (prepared or homemade)
- 0.5 cup Roasted corn kernels (frozen or freshly grilled)
- 0.5 cup Guacamole (prepared or homemade)
- 0.25 cup Greek yogurt (or sour cream for a vegetarian option)
- 1 tablespoon Chipotle sauce
- 1 cup Shredded lettuce
- 0.5 cup Diced avocado
Directions
Step 1
Rinse the rice thoroughly under cold water until the water runs clear.
Step 2
In a medium saucepan, combine the rice and vegetable stock. Bring to a boil, reduce heat, and let simmer for 15-18 minutes until the rice is fully cooked.
Step 3
Once the rice is cooked, fluff it with a fork and stir in the lime juice and chopped cilantro. Set aside.
Step 4
In a small skillet, heat the black beans over medium heat. Season with ground cumin, paprika, and 1/2 teaspoon of salt. Stir and cook for 5 minutes until heated through. Remove from heat.
Step 5
If using frozen roasted corn, heat it in a skillet until warmed through. If grilling fresh corn, char it slightly on all sides, then cut the kernels off the cob.
Step 6
In a small bowl, mix the Greek yogurt or sour cream with the chipotle sauce until smooth and creamy.
Step 7
To assemble the bowls, divide the cilantro-lime rice evenly between two bowls as the base.
Step 8
Top each bowl with black beans, roasted corn, shredded lettuce, pico de gallo, guacamole, and diced avocado.
Step 9
Drizzle the chipotle yogurt sauce over the top. Adjust toppings depending on your personal preference.
Step 10
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1487.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1227.8 |
| Total Fat 49.9g | 0% |
| Saturated Fat 8.1g | 0% |
| Polyunsaturated Fat 4.8g | |
| Cholesterol 9.3mg | 0% |
| Sodium 4665.3mg | 0% |
| Total Carbohydrate 166.8g | 0% |
| Dietary Fiber 41.9g | 0% |
| Total Sugars 20.6g | |
| Protein 41.6g | 0% |
| Vitamin D 0.6IU | 0% |
| Calcium 312.3mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 3390.9mg | 0% |
Source of Calories