Name: Vegetarian taco bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2.5 oz textured vegetable protein; 3/4 cup vegetable broth; 1/4 cup long-grain white rice; 1/2 cup water; 1 tsp olive oil; 1/4 medium yellow onion, diced; 2 cloves garlic, minced; 1 tbsp taco seasoning; 1/2 tsp salt; 1 1/2 tsp lime juice; 1/4 cup fresh cilantro, chopped

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the white rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Done when tender and water is absorbed.
While the rice simmers, bring the vegetable broth to a boil in a small pot or the microwave. Place the textured vegetable protein in a small heatproof bowl and pour the hot broth over it. Let sit for 10 minutes until the protein is softened and the liquid is mostly absorbed. Done when softened and liquid is absorbed.
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent. Stir in the garlic and cook for 1 minute more until fragrant.
Add the hydrated protein, taco seasoning, the remaining salt, and 2 tablespoons of water to the skillet. Cook, stirring often and scraping the bottom of the pan, for 5 minutes until the liquid evaporates and the mince is lightly browned.
Stir the lime juice into the skillet and remove from the heat. Fluff the rice with a fork and transfer it to a bowl. Top with the taco mince and garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes