Vegan Mexican Recipes: Baja Veggie Bowl

This Baja Veggie Bowl is packed with a variety of tasty veggies and spices and contains very little fat, so you can still indulge in a hearty meal without feeling guilty afterwards. I follow a high-carb, low-fat diet, so I aim to eat whole foods without oil or a high amount of salt. This recipe is actually an adaptation from one I found on the McDougall website, so I wanted to try it out and make a few tweaks here and there to make it my own. After just having finished this meal, I must say, it really hits the spot if you love spicy food! It reminded me of one of those Taco Bell Cantina Bowls, only a lot healthier and vegan, of course! If you live somewhere with cold winters, you will especially appreciate the warmth and comfort of this veggie bowl on a freezing night. You could even make extra servings to save for a few dinners during the week - trust me, you'll want seconds after you try it!

Vegan Mexican Recipes: Baja Veggie Bowl

Recipe Type: Allergen Free Hearty Entrees

YIELDS Serves 1-3 people

PREP TIME 25 min

COOK TIME 40 min

TOTAL TIME 01 hour 05 min

1/3 cup Yellow onion, chopped
1 Red bell pepper, chopped
1 Carrot, diced
1/2 tsp Minced garlic
1 cup Low sodium vegetable broth
2 Greenhouse tomatoes
A few stalks Chopped green onions
1 tbsp Low sodium soy sauce
2 tsp Chili powder
2 tsp Southwest seasoning
2 tsp Cumin
3 leaves chopped collard greens
1 can No added salt black beans
1/2 cup Your favorite salsa
1-2 tbsp Chopped fresh cilantro
However much you can handle! Tabasco or other hot sauce
3-4 Medium sized gold potatoes

1/3 cup Yellow onion, chopped
1 Red bell pepper, chopped
1 Carrot, diced
1/2 tsp Minced garlic
1 cup Low sodium vegetable broth
2 Greenhouse tomatoes
A few stalks Chopped green onions
1 tbsp Low sodium soy sauce
2 tsp Chili powder
2 tsp Southwest seasoning
2 tsp Cumin
3 leaves chopped collard greens
1 can No added salt black beans
1/2 cup Your favorite salsa
1-2 tbsps Chopped fresh cilantro
However much you can handle! Tabasco or other hot sauce
3-4 Medium sized gold potatoes

Directions

1. Heat oven to 425 degrees. Round up all your potatoes, and slice them in half, then in quarters. Keep on quartering them until you have about 1-inch pieces, and lay them out evenly on a pan.
2. Dice up your tomatoes and onion, and sprinkle them around the pan as well. The idea is to have a delicious roasted potato, tomato and onion base for your veggie bowl, and these three make the perfect trio for that! After you have laid everything out to your liking, throw the pan in the oven for about 40 minutes.
3. Let those slow roast for about 20 minutes, and then you can start boiling some of the veggies. Get out a large pot, and fill it with the veggie broth, carrot, bell pepper, and garlic. Stir it on medium heat for about 4 or 5 minutes.
4. Add in the green onions, collard greens, soy sauce, chili powder, southwest seasoning, and cumin. Keep stirring on medium for another 10 minutes.
5. Finally, stir in the remaining ingredients – the beans and salsa – and cook for an additional 5 minutes.
6. Keep the pot on warm, and check on the potatoes. For the final 5 minutes of cooking, put the oven on broil so you get a nice brown color on top – broiled potatoes are the best kind in my opinion, because they’re a bit crispy on the outside and really creamy and soft in the middle!
7. After the potatoes, tomatoes, and onion are done roasting, take them out of the oven and put them in a decent sized bowl. Put all the veggies on top, and add on the final touches – the cilantro and hot sauce.
8. Share with your favorite people and enjoy this savory, healthy meal!

Also by Kristen: Zoodles with Creamy Avocado Herb Dressing
More vegan Mexican recipes: Mexican Sweet Potato Black Bean Soup with Tofu Feta
Low Fat Vegan Tamales__
Photo: Kristen Lawrence