Fall Taco Buddha Bowl

Our go to Veggie Black Bean Tacos served with Lemony Massaged Kale and Spice Butternut Squash

Savory, nourishing and delicious!

Happy Taco Thursday! Our go to Veggie Black Bean Tacos, Spiced Butternut Squash, Lemony Massaged Kale, Quick Pickled Cabbage and avocado make for the yummiest Fall Taco Buddha Bowl.

This taco mix is a favorite of my husband’s but I was in the mood for a salad so while the rest of the crew ate tacos, I turned our go-to veggie bean taco mix into a yummy Fall buddha bowl.

The taco mix basics are carrots, peppers, mushrooms, yellow squash and black beans sautéed with Mexican spices.  Separately I roasted some butternut squash with cumin and paprika, added some massaged kale, quick pickled cabbage and of course avocado. Together it was fresh and YUMM!

This mix is a favorite of ours that can be made ahead and works equally well in a quesadilla, burrito or taco.  It always makes a large quantity which is great for leftovers too.

Scroll down to see the recipe.

Fall Taco Buddha Bowl

Recipe

Fall Taco Buddha Bowl
 
Our favorite Vegetable Bean Taco mix with spiced and roasted winter squash, lemony massaged kale, quick pickled cabbage and avocado for a fresh and delicious Fall Taco Buddha Bowl
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-free, Vegan, Vegetarian
Ingredients
Veggie Mixture:
  • 1-2 tbsp canola oil
  • 3 cloves garlic minced
  • ½ cup carrots, chopped
  • 1 red pepper, chopped
  • 1 yellow squash, peeled & chopped
  • 1 container chopped mushrooms
  • 1 can black beans
  • 1¼ tsp cumin
  • 1 tsp chili powder
  • ½ tsp ground black pepper
  • ½ tsp kosher salt
Spiced Butternut Squash
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked Spanish paprika
  • ½ teaspoon sea salt
Quick Pickled Cabbage (recipe from Cooking Light)
  • 2 cups finely shredded red cabbage
  • 3 tablespoons red wine vinegar
  • ½ teaspoon kosher salt, divided
Lemony Massage Kale
  • 1 bunch Kale, de-stemmed and cut or torn into pieces
  • Olive oil
  • Lemon Juice
  • pinch of kosher salt
Instructions
Veggie Bean mix
  1. Heat canola oil in a large saute pan.
  2. Add pepper & carrots. Saute for 5-7 minutes or until just starting to get tender.
  3. Add garlic and saute for approx 1 minute until tender & fragrant.
  4. Add and mix in squash, mushrooms and beans.
  5. Add spices and mix well. (You can add more or less according to tastes).
  6. Let simmer on medium heat for 10-15 minutes, stirring periodically, until tender. (Veggie mix can be made ahead and warmed up when ready to eat).
Spiced Butternut Squash
  1. Preheat oven to 375°F
  2. Place Butternut Squash in large bowl. Toss with oil, cumin, paprika, and sea salt.
  3. Arrange butternut squash in single layer on baking sheet. Bake 20 minutes. Turn squash over. Bake an additional 15 minutes or until tender. For more crispy squash, bake a bit longer. Set aside.
Quick Pickled Cabbage
  1. Combine cabbage, vinegar, and ½ teaspoon salt in a bowl. Let stand 20 minutes. Drain and set aside
Lemony Massage Kale
  1. Massaged Kale
  2. Place kale in a bowl. Add lemon juice, olive oil and pinch of salt. Gently massage kale until it starts to soften and wilt - it will be a bit shiny and turn a vibrant green color, generally a minute or two if really fresh, tender kale, 2-3 minutes if kale is a little tougher. Taste and add more lemon, olive oil or salt if desired.
Assemble
  1. Put it all in a bowl and enjoy!

 

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