taco bowls

Turkey Taco Bowls are a tried &amp; true family dinner recipe where everyone can make their own taco bowl. Ground turkey, beans, and corn simmer in a perfectly seasoned beef broth and tomato sauce base. Serve over rice and top with all your favorite taco toppings. 

Turkey Taco Burrito Bowls

lb turkey

salt

pepper

cumin

garlic powder

chili powder

onion powder

oregano

paprika

all-purpose flour

(14.5 oz) beef broth

(8 oz) tomato sauce

(15 oz) black beans (drained & rinsed)

corn

Rice

Taco Toppings :

In a large nonstick skillet, over medium high heat, cook the ground turkey with the salt &amp; pepper until cooked through and no longer pink, breaking the meat into small pieces as it cooks. Drain.* If you are not using a nonstick pan, like a cast iron type pan, then you will want to add 1-2 tablespoons of olive oil to cook the ground turkey in.

Add the cumin, garlic powder, chili powder, onion powder, oregano, paprika, and flour. Stir the mixture constantly for 1 minute while it cooks. It will be crumbly (that's ok).

Slowly add the beef broth, a little bit at a time, while whisking to let it thicken up. Add in tomato sauce and stir to combine.

Bring to a boil. Once boiling add the black beans and corn.

Turn heat to medium and let simmer for at least 20 minutes or until thickened.

Serve over rice and top with all your favorite taco toppings.

https://content.jwplatform.com/videos/itlnjTRK.mp4

Easy homemade baked tortilla bowls that are irresistibly crispy—perfect for taco salad! How to make taco bowls in the oven, using the tortillas of your choice and an oven safe bowl.

Homemade Baked Tortilla Bowls for Taco Salad

tortillas of choice*, 8-10 inch size

cooking spray

Preheat oven to 375°F (190°C).

Spray both sides of tortilla with cooking spray. Press tortilla into a 1-quart oven-safe bowl to make taco salad shell shape. Pinch edges of tortilla and create folds, following the rim of your bowl.

Place bowl on baking sheet. Bake on the middle or lower rack of the oven for 15-20 minutes, until edges are browned. (Bake on a lower rack in the oven so the edges don’t brown too quickly.)

Allow to cool to room temperature before filling with taco salad. (It will crisp up more as it cools.)

Serve and enjoy!

Yields 4 homemade baked tortilla bowls.

Learn how to cook pulled jackfruit for vegan jackfruit tacos AND how to make a vegetarian or vegan taco salad – including homemade taco salad shells!

Unripe jackfruit has a sturdy texture and neutral flavor, making it a perfect vegan “meat substitute” for pulled jackfruit tacos. Serve your cooked jackfruit in your favorite taco shells with all of the vegan taco toppings that you enjoy!

Then, I’ll show you how to make taco salad bowls at home with just a tortilla and an oven-safe bowl, baked to crispy perfection. Fill it with your favorite greens, veggies, toppings, and a taco salad dressing to craft your ultimate vegan or vegetarian taco salad!

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RECIPES from this video:
► VEGAN JACKFRUIT TACOS https://bit.ly/3oeRlfe
► BAKED TORTILLA BOWL https://bit.ly/3unPLvc
► VEGETARIAN TACO SALAD https://bit.ly/3AYs65R
► CREAMY SALSA DRESSING https://bit.ly/3s7OAxj

Relevant Resources:
★ What is Jackfruit? https://bit.ly/3GI8yUR
★ Healthy Jackfruit Recipes https://youtu.be/5rJl61Scy0g
★ Easy Tacos 6 Ways https://youtu.be/cZ0v2KPOZ8k
★ Vegan Mexican Fiesta https://youtu.be/mTyYxrNj6kw

STUFF from this video:
► SOLID METAL TACO STANDS https://amzn.to/3648hf3
► OVEN-SAFE GLASS BOWLS: https://amzn.to/2LBvFUv
► BREVILLE FOOD PROCESSOR: https://amzn.to/3kQS44I
► MICROPLANE: http://amzn.to/2FJLypQ
► WOODEN SPOONS: https://amzn.to/2GknSws
► CERAMIC COATED SAUTE PAN https://bit.ly/3xkiO0I
► RACHAEL RAY OIL POURER: http://amzn.to/2hmAft2
► CUISINART CAST IRON HOT PLATE: https://amzn.to/2HBmeqG

0:00 Intro
1:11 Vegan Jackfruit Tacos
2:52 Baked Tortilla Bowl
3:54 Creamy Salsa Dressing
4:32 Vegetarian Taco Salad

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DISCLAIMER
The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.

#Vegan #Jackfruit #Vegetarian #MindOverMunch

Vegan Jackfruit Tacos + Taco Salad Recipe!

This 20-Minute Taco Bowl Recipe is the BEST for an easy and delicious weeknight dinner! Made with ground turkey, rice, black beans, tomatoes, peppers, and fresh cilantro, this is a meal that everyone will love. Add a creamy yogurt sauce and a squeeze of lime juice for a no-fuss dinner that can be made in no time at all!

Taco Bowl Recipe (20 Minutes!)

Tbsp avocado oil

tsp smoked paprika

tsp cumin

tsp chili powder

garlic powder (or minced garlic)

tsp salt

tsp pepper

Success® Rice

black beans

mini peppers (or 1 large bell pepper)

grape tomatoes

cilantro leaves

lime

plain yogurt (optional)

Cook Turkey

Cook the ground turkey in the oil and spices.

Microwave Rice

While the ground turkey is being cooked, microwave the rice according to directions.

Heat Up Beans

Lightly heat up the beans in the microwave or on the stove top.

Chop Peppers &amp; Tomatoes

Combine Bowls

Combine the rice with the beans, cooked turkey, peppers, tomatoes, and cilantro in each bowl.

Add Lime Juice

Mix Yogurt Sauce

Mix the yogurt with 1/2 Tbsp of water and a dash of salt.

Drizzle &amp; Enjoy

Drizzle the yogurt over each bowl and enjoy!

Make Amazing Taco Salad Recipes at home with these ultra-crispy Bubbly Taco Salad Bowls. Learn How To Make Tortilla Bowls just like your favorite Mexican restaurant... Without deep frying!

Bubbly Taco Salad Bowls Recipe

10-12 inch flour tortillas ((XL burrito size))

vegetable oil ((or any flavorless oil))

flour tortilla

Preheat the oven to 350 degrees F. Set 4 oven-safe cereal bowls on a large rimmed baking sheet. Then set a large 12-14 inch skillet on the stovetop over medium heat.

Pour 1 tablespoon oil into the skillet. Once hot, place the tortilla in the skillet. Use tongs to swirl the tortilla to coat it in oil, flip it over, and swirl it again. It needs to be coated in oil, on both sides, right away.

Pan-fry the tortilla for 30-45 seconds per side, allowing it to puff up with large bubbles. (The bigger the bubbles the better!) Flip and repeat. Make sure the tortilla isn&#39;t turning dark. It should be golden-brown.

Use tongs to move the tortilla to one of the cereal bowls. Tuck it down into the bottom of the bowl, to create a bowl shape with the tortilla. Take care not to deflate the bubbles.

Repeat with the remaining three tortillas. Once all the tortillas are flash-fried and shaped into bowls, bake for 9-10 minutes until very crispy. Cool and fill.

https://content.jwplatform.com/videos/QkeOP6FD.mp4

Make Amazing Taco Salad Recipes at home with these ultra-crispy Bubbly Taco Salad Bowls. Learn How To Make Tortilla Bowls (Taco Shells) just like your favorite Mexican restaurant… Without deep-frying!

Bubbly Taco Salad Bowls

Amazing sweet potato taco bowls packed with plant based protein and your favorite southwest flavors, then drizzled with Bolthouse Farms Avocado Ranch yogurt dressing! Easy to make ahead of time &amp; perfect to pack for lunch.

Southwest Sweet Potato Taco Bowls with Avocado Ranch Dressing

For the sweet potatoes

sweet potatoes,

olive oil

cayenne pepper

black pepper

For the bowls:

romaine hearts, chopped

(15 oz) can black beans, rinsed and drained

grape tomato, sliced

red onion

To garnish:

avocado, sliced or diced

limes

cilantro

For the dressing:

Bolthouse Farms Organic Avocado Ranch Dressing

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place sweet potato cubes on parchment paper and drizzle with olive oil &amp; sprinkle with spices. Use your hands to gently toss potatoes with the oil and spices until they are well coated. Spread out evenly, then bake for 20-25 minutes or until sweet potatoes are fork tender.

While sweet potatoes are baking, prepare salads in glass containers or mason jars by evenly dividing romaine, then ⅓ cup black beans, ¼ cup corn, ¼ cup diced tomato and 1 tablespoon diced red onion. Top each with ¼ of avocado, lime juice, fresh cilantro. Drizzle each salad with about 2 tablespoons dressing. Serves 4.

These Oyster Mushroom Burrito Bowls are made with shredded crispy king oyster mushrooms, rice, beans &amp; chipotle ranch!

Oyster Mushroom Burrito Bowls

oyster mushrooms

avocado oil

taco seasoning

soy sauce

vegan mayo

garlic (minced)

parsley

chives

adobo sauce (from a can of chipotle chiles)

apple cider vinegar

rice

black beans (drained & rinsed)

red cabbage (shredded)

cilantro (chopped)

onions

lime wedges

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Use your hands to shred the mushrooms - you can make them as thin or thick as you like. Add them to a bowl with the oil, taco seasoning and soy sauce. Mix to combine and transfer to the baking sheet. Spread in an even layer and place in the oven for 15-25 minutes (see notes).

Meanwhile, prepare the rice and beans - I left my beans cold, but you could heat them in a pot.

Combine all of the chipotle ranch ingredients in a bowl. Taste and adjust the seasonings as needed.

To assemble, layer each bowl with rice, beans, mushrooms, cabbage, pickled onions, cilantro and chipotle ranch. Serve with lime wedges on the side.

https://www.youtube.com/watch?v=G8FYBsE9BbM

These Oyster Mushroom Burrito Bowls are made with shredded crispy king oyster mushrooms, rice, beans & chipotle ranch!
*******
GET THE FULL RECIPE: https://www.thissavoryvegan.com/oyster-mushroom-burrito-bowls/

FOR THE MUSHROOMS
▢12 ounces king oyster mushrooms
▢3 tablespoons avocado oil
▢1.5 tablespoons taco seasoning
▢1 tablespoon low sodium soy sauce
FOR THE CHIPOTLE RANCH
▢1/2 cup vegan mayo
▢1 clove garlic minced
▢1/2 teaspoon onion powder
▢1/2 teaspoon dried parsley
▢1/2 teaspoon dried chives
▢1-2 teaspoons adobo sauce from a can of chipotle chiles
▢1 tablespoon apple cider vinegar
FOR THE BOWLS
▢2 cups cooked rice
▢1 15-ounce can black beans drained & rinsed
▢red cabbage shredded
▢cilantro chopped
▢pickled onions
▢lime wedges

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Oyster Mushroom Burrito Bowls | This Savory Vegan

These Shredded Tofu Burrito Bowls are high in protein and veggie-packed! Crispy shredded tofu, black beans, veggies &amp; salsa verde yogurt sauce!

Shredded Tofu Burrito Bowls

block super firm tofu (see notes)

avocado oil (separated)

taco seasoning (separated)

bell pepper (sliced)

onion

head romaine (chopped)

avocados (sliced)

onions (optional, for serving)

cilantro (for serving)

salsa verde sauce (optional, see notes)

lime wedges (for serving)

tortilla chips (optional, for serving)

Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.

Use a cheese grater to grate the tofu. Transfer to one of the baking sheets and drizzle with 1 tablespoon of oil and 1.5 tablespoons taco seasoning. Toss to coat and place in the oven for 10 minutes.

Meanwhile, add the bell pepper, onion and remaining oil &amp; taco seasoning to the other baking sheet. Toss to coat. Pull the tofu out after 10 minutes and toss. Place the tofu and the peppers/onions into the oven and bake for another 15 minutes - or until the veggies are charred and the tofu is crispy.

Meanwhile, add the salsa verde sauce ingredients (see notes) to a bowl and mix to combine. Taste and adjust the seasonings as needed. Set aside.

To assemble, layer each bowl with rice and top with beans, tofu, peppers/onions, romaine, avocado &amp; pickled onions. Sprinkle with cilantro and drizzle with salsa verde sauce. Have plenty of lime wedges &amp; tortilla chips on the side!

https://www.youtube.com/watch?v=PffQDd-9uTk

These Shredded Tofu Burrito Bowls are high in protein and veggie-packed! Crispy shredded tofu, black beans, veggies & salsa verde yogurt sauce!
*******
GET THE FULL RECIPE: https://www.thissavoryvegan.com/shredded-tofu-burrito-bowls/

▢1 block super firm tofu see notes
▢2 tablespoons avocado oil separated
▢2 tablespoons taco seasoning separated
▢1 bell pepper sliced
▢1 red onion sliced
FOR THE BOWLS
▢2 cups cooked rice
▢1 15-ounce can black beans drained & rinsed
▢1 head romaine chopped
▢2 small avocados sliced
▢pickled onions optional, for serving
▢cilantro for serving
▢salsa verde sauce optional, see notes
▢lime wedges for serving
▢tortilla chips optional, for serving

FOLLOW ME
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Shredded Tofu Burrito Bowls | This Savory Vegan

A quick &amp; easy vegan dinner idea, these Sheet Pan Burrito Bowls are filled with vegan &quot;beef&quot; crumbles, fajita veggies &amp; a cilantro yogurt sauce!

Sheet Pan Burrito Bowls

beef

bell peppers (sliced)

cilantro (stems removed)

jalapeño (roughly chopped)

non-dairy yogurt (unsweetened)

dill

apple cider vinegar (to taste)

salt (to taste)

leftover rice

romaine (chopped)

tortilla chips

Add the bell peppers &amp; onion to one side of the baking sheet and the beef crumbles to the other side. Drizzle the oil over everything and sprinkle with the taco seasoning. Toss to coat (keeping the beef and veggies on separate sides) and place in the oven for 15 minutes. Toss and place back in the oven for 10 minutes.

Meanwhile, add all of the cilantro sauce ingredients to a food processor or blender and blend until smooth. Taste and adjust the seasonings as needed. Set aside.

To assemble, add romaine to each bowl and top with rice, beef, peppers/onions, corn and avocado. Drizzle with cilantro sauce and finish the bowls off with some more cilantro, lime wedges and tortilla chips.

These Blackened Shrimp Taco Bowls are going to be your new meal prep go-to. The flavor from the blackening seasoning gives these bowls a nice kick, while the cilantro-lime jasmine rice brings a refreshing flavor to balance the dish.

Blackened Shrimp Taco Bowl Meal Prep

lb jumbo shrimp, (peeled and devained)

tbsp blacken seasoning

jasmine rice, (cooked)

lime, (juice and zest)

frozen corn, (cooked)

pickled red onions

oz shredded iceberg lettuce, ((one bag))

Sir Kensington's Special Sauce

cotija cheese crumbles

oz tortilla strips

Season the shrimp.

In a medium sized mixing bowl, toss the shrimp with the blacken seasoning.

Cook the shrimp.

Heat a large non-stick skillet over medium-high heat. Cook the shrimp for 2-3 minutes, then flip and cook for an additional 2-3 minutes, until fully cooked.

Prepare the bowls.

Mix the cooked rice with cilantro and lime juice and zest. Then divide rice between meal prep containers. Layer with corn, pickled onions, lettuce, cotija cheese, and tortilla strips.

These ground beef taco bowls are the perfect high protein meal prep recipe. Serve them up with rice or cauliflower rice, sauteed bell pepper and onion, lettuce, avocado and my homemade cilantro lime crema.

Ground Beef Taco Bowls

taco seasoning (1.3 ounce packet, about 4 tablespoons)

water

tomato paste

red bell peppers (sliced)

white rice

romaine lettuce

avocado

cilantro lime crema (click for recipe)

heat skillet

saute beef

Add in the ground beef and saute until cooked through and no longer pink.

add tomato paste

Add in the tomato paste and saute for 1 minute.

add taco seasoning

Mix in the taco seasoning and water and reduce heat to low. Let simmer for a few minutes to let the flavors blend.

add oil

Meanwhile, add the olive oil to a skillet.

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