For your next Meatless Monday, this savory vegetarian taco rice bowl is loaded with roasted delicata squash and Carolina® Organic White Rice topped with shredded lettuce, guacamole, Pico de Gallo, black beans and a dollop of sour cream.
Preheat oven to 425°F. Cook rice according to package directions. Meanwhile, cut the squash in half lengthwise; scoop out seeds with spoon and cut into 1/2-inch thick rounds. Toss with oil, honey, chili powder, salt and pepper.
Arrange on parchment paper-lined baking sheet. Bake for 12 to 15 minutes or until golden and tender.
Divide rice among 8 bowls. Top with lettuce, black beans, guacamole, pico de gallo, sour cream and squash. Serve with lime wedges.
Sprinkle toasted pumpkin seeds and crumbled queso fresco over top if desired.
This tasty taco bowl is more than just a new idea for Taco Tuesday, it’s filled with plant-based ingredients and completely meat free! The combination of organic white rice and black beans makes a complete protein that will keep you feeling full and more satisfied. Top that off with fresh lettuce, roasted squash, homemade guacamole/pico de gallo and a bit of fresh sour cream and you’ve got a tasty yet clean eating meal.
If you want to switch your taco bowl up, toss it into a flour or corn tortilla and make your own burritos or use large lettuce leaves like romaine or iceberg and make taco lettuce wraps.
Looking for a few more vegetarian recipe ideas that will keep you feeling full? Try these Red and Green Enchiladas made with beans and fragrant jasmine rice, a Vegan Tinga Rice Bowl with hearts of palm or a Roasted Harvest Veggie Paella. Whichever you choose, follow it up with a rice pudding with condensed milk.
Although this recipe might fall on your list of Seasonal Comfort Foods Using Fall-inspired Ingredients, if you want to enjoy this dish year round but can’t find delicata squash, swap in rounds of sweet potato, butternut, buttercup squash or acorn squash.