Taco Bell Veggie Power Bowl {Copycat Recipe}

An easy Mexican-inspired vegetable power bowl recipe ready in 10 minutes or less.

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 484kcal

Author Amee

For the bowls:
1 cup canned black beans in seasoned sauce
1 cup Spanish style ready rice
4 cups lettuce finely chopped
2 Roma tomatoes seeded and chopped
2 oz cheddar cheese shredded-or try a three-cheese blend similar to the one Taco Bell uses, made with mozzarella, cheddar, and pepper jack cheese
½ avocado sliced
2 tablespoon sour cream
For the avocado lime ranch dressing:
½ ripe avocado
½ cup plain non-fat Greek yogurt
3 tablespoon fresh lime juice
1 tablespoon ranch seasoning *in the packet
Optional bowl add-ins: onions, pickled jalapeños, salsa, pico de gallo

Place the black beans in a small saucepan and heat on medium-low. Heat beans until simmering, while stirring.
While the beans are simmering, cook the seasoned rice in the microwave according to package directions, typically 90 seconds.
Divide the ingredients between 2 medium-size bowls.
Place the dressing ingredients into a small blender or food processor and blend until smooth.
Drizzle the dressing on top of the bowls and serve.

To make homemade black beans, soak dried black beans in water overnight. Then, drain, rinse, and simmer them in a pot of water with Taco seasonings like onion, garlic, cumin, paprika, and bay leaves until they're tender. Add salt to taste.

To make Spanish rice from scratch, sauté onions and garlic in olive oil, then add uncooked rice and cook until lightly toasted. Then, add diced tomatoes, broth, and a blend of Spanish seasonings. Bring the mixture to a boil, reduce the heat, cover, and simmer until the rice is tender. Fluff with a fork and serve.