If I could only eat one thing for the rest of my life, it would be tacos. Matthew and I have been on a “bowl” kick lately, because they’re so easy to customize and they’re ridiculously healthy. I typically make this version vegan for myself, but I’ll pan fry some shrimp with olive oil, half a lime’s worth of juice, and some taco spice (keep reading for the best taco spice on the Earth!) for Matt.
Like I said, these bowls can be customizable to anything you really want it to be, but lately I’ve really been loving them filled with sautéed veggies and quinoa served over some crisp romaine lettuce.
I’ve never been a big spicy food fan, but Matt loves it. Lately I’ve been putting jalapeños in most of our food, and I’ve gotta say… even I’m coming around to them! I sauté the onions first, since I prefer them to be more cooked. Once they start to get translucent, I throw in the green peppers and jalapeños.
Now the most important part… the spices. If you’ve never heard of Calicutts Spice Co., it’s a small batch spice company based out of Pennsylvania run by the sweetest mother/son-in-law team. They’re out of this world. This combination is my absolute favourite go to for tacos. I could BATHE in this stuff. And I put their cumin in almost literally everything I cook (I even put it in my “famous” ginger cookies once… by accident… but that’s another story. Matt still ate them…). Lucky for you (and me) if you’re not in PA, you can order online!
Once the peppers are just starting to soften, add your spices and a can of black beans. I let that sit for a few moments, and then add in some chopped red cabbage. I really don’t like cooked cabbage, so I literally only let that stay on for a few moments- long enough to get warm!
2 cloves garlic
1 cup dry quinoa
1 head romaine lettuce
1 medium onion
2 green onions
1 bell pepper
1 can black beans (rinsed)
1 small head red cabbage
1 tbsp olive oil
2-3 tbsp taco spice
1 tsp cumin
1 tsp fire salt
1 avocado, sliced (or mashed)
favourite salsa to top
Dice garlic, onions, green peppers, tomato, and jalapeños. Slice green onions.
Cook quinoa according to package
Heat olive oil over medium heat and sauté onions until they begin to soften
Add garlic, peppers, and jalapeños
Once the peppers begin to soften, add in the can of rinsed beans, tomato, spices, and the juice from 1/2 a lime and continue to cook over medium low heat
Add in sliced red cabbage until cooked to your preference
Serve cooked veggies and quinoa over the chopped romaine lettuce. Top with avocado, cilantro, and salsa.
So. Good. Also note, in full disclosure, I don’t use the cilantro on mine (but my husband does)… I think it tastes like a bar of soap… are you team cilantro? Or are you with me and think it belongs in the trash? ;)