Vegan Mexican Bowl Recipe

Vegan Mexican Bowl Recipe:

Take pleasure in a dazzling burst of flavor with this delightful Vegan Mexican Bowl Recipe, a healthy fusion of nutrients that entice the palate and nourish your body. Sauteed tofu acts as a protein powerhouse, providing an enjoyable texture while absorbing the rich flavours in the meal. When paired with black beans, which are packed with protein the bowl offers an ample and satisfying meal that helps you stay energized through the entire day.

Fresh spinach provides the perfect dose of green goodness that is packed with vital vitamins, minerals as well as antioxidants to benefit maintain overall health. The vibrant purple cabbage not only adds color but also gives an incredibly crunchy texture as well as an abundance of fiber, vitamins and phytonutrients. The flavorful condiment helps tie the bowl together, blending each bite with a zing of Mexican-inspired flavor.

If you’re looking for a satisfying lunch or for a satisfying dinner This Vegan Mexican Bowl Recipe is a feast of healthy ingredients and delicious flavors which prove that plant-based food can be nutritious and delicious. So, get yourself a bowl of this colorful culinary masterpiece and enjoy every bite of deliciousness and also try this amazing “Maggi Noodles Recipe For Maggi Cheesy, Spicy Curry Maggi, Chilli Garlic Maggi” recipe.

Ingredients For Vegan Mexican Bowl Recipe:

• 100 grams of tofu

• 1 capsicum (green pepper)

• 2 tablespoon virgin olive oil

• salt as needed

• 6 cloves garlic

• 100gm of boiled, soaked overnight black beans

• 100 gm spinach

• One teaspoon of lemon juice

• 1/2 inch ginger

• 2 tomatoes boiled

• 1 onion

• 1 teaspoon carom seeds

• sugar as is needed

• 1/2 teaspoon chilli flakes

• black pepper as a requirement

• 100 gm purple cabbage

• 1/4 teaspoon maple syrup

How do you make a Vegan Mexican Bowl Recipe:

Step 1. Cook capsicums in the oven & then peel the tomatoes that have been boiled.

To make this salsa, peel off the tomato skins and then finely chop them. After that, you can place the capsicums in the oven until the skin has a slight burn. Remove and wash the skin that has been burned, then chop.

Step 2. Stir fry onion while adding capsicum as well as tomato.

Then, heat one tablespoon of olive oil inside a pot. Once it is hot enough then add carom seeds into the oil. Then, after about a minute add chopped finely chopped onions. Once the onions are ready adding chopped tomatoes and at the last, add capsicum. Mix well, and then add salt and a pinch sugar at the final. Mix again well and set the mixture aside.

Step 3. Saute tofu.

Set a skillet on medium heat and pour a small amount of oil. Then, add the crushed garlic, chilli and salt. Mix all ingredients thoroughly until they are all mixed. When it is completed, transfer to a bowl, and keep the bowl aside.

Step 4. Saute the black beans.

Then, in the pan you used to cook it cook tomatoes and onions, then add the black beans that have been boiled along with the salt and spice. Cook for two minutes before transferring into an empty bowl.

Step 5. Make up the dressing.

In a blender jar put 1 tablespoon olive oil along with apple juice, maple syrup ginger, and 2 cloves of garlic. Blend all the ingredients together to create the dressing. Serve alongside it on the Mexican platter.

Step 6. Assemble the Mexican Bowl

Then, grab your bowl and combine your sauteed salsa with tofu black beans, along with purple and red cabbage. Place the dressing at the center and then enjoy your Vegan Mexican Bowl Recipe!