Makes 2-3 large portions
Brown rice or any rice/grain blend (use microwaveable packets to save time)
optional 1/4 cup of coconut milk to make rice creamy
2 handfuls of chopped kale, stems removed (could also swap for spinach)
1 small-medium onion, diced (you can often find this pre-cut)
1 1/2 cups of thinly chopped sweet potatoes (or swap for carrots)
1 can of black beans, rinsed (If beans hurt your stomach try swapping for black eyed peas)
Optional handful of frozen corn
1 packet of taco seasoning (I used mild)
2 handfuls of slice cherry tomatoes
Hot sauce like siracha
optional crumbled tortilla chips for topping
optional squeeze of lime
If using boxed rice instead of the quick-cooking microwaveable kind, start cooking your rice ahead of time following box instructions. I like mixing about 1/4 cup of coconut milk to cooked rice to make it nice and creamy.
Heat oil in a large skillet over medium heat. Add onions and sweet potatoes/carrots, mixing and cooking until soft about 10 minutes. Add beans, kale, corn if using, and taco seasoning, mixing around with a splash of water until kale is wilted just a few minutes.
Scoop mixture on top of your rice, adding a handful of cherry tomatoes and sliced avocado. Mix vegan mayo with a little hot sauce and spoon on top as dressing (if you are feeling fancy put it in the corner of a plastic bag and snip the corner with scissors so that you can decorate a drizzle on top). Enjoy warm with option to add salsa, squeeze of lime, and crumbled tortilla chips.