Taco Tuesday: Colorful Taco Bowl

I love to add splashes of color to my food – food is art, after all. This recipe for a vegetarian taco bowl is full of super foods, flavor and texture and multiple layers of fresh goodness.

The other night my husband wanted tacos. Trying to determine how I could spin a vegetarian version of that for myself, I started rummaging through what produce I had on hand and came out with – what I think – is a great way to change up taco night!


  • 1 cup diced petite purple potatoes
  • 1 cup sliced zucchini
  • 1 can of corn (drained and rinsed)
  • 1 can of black beans (drained and rinsed)
  • 1 cup of power greens (kale, spinach, swiss chard mixture)
  • 1/2 cup cooked quinoa (mix of red and white)
  • 1 diced roma tomato
  • 1/4 cup shredded mexican cheese
  • 1 tbsp paprika
  • 1 tbsp chili powder
  • pinch of red pepper flakes
  • 1 tbsp cumin
  • 1 tsp coriander
  • 1 tbsp cilantro
  • 1 tsp olive oil
  • 1 can of green chilies
  • 1/2 chopped red onion
  • salt and pepper to taste


  • Preheat oven to 350-degrees. Toss zucchini and purple potatoes in olive oil, salt and pepper and oregano, coating vegetables evenly. On a baking sheet, lay out zucchini and purple potatoes in a single layer.
  • In a pot, pour in green chilies, black beans, corn, paprika, chili powder, red pepper flakes, cumin, coriander, cilantro and salt and pepper to taste. Stir, then allow to simmer on low (covered), occasionally stirring throughout rest of cooking process.
  • In another pot, pour in even red and white quinoa mixture into 1 cup of water, add salt to taste and help boiling process. Cook until quinoa is moist and water has been absorbed, stirring occasionally.
  • Once oven has preheated, roast zucchini and purple potatoes in oven for 25-30 minutes until softened with crispy edges.
  • In a pan, saute red onions with olive oil until cooked through. Take off of heat and set aside once complete, so not to burn the onions.
  • Once all food has finished cooking, in a bowl, layer with a healthy serving of:
    • fresh power greens
    • zucchini and purple potatoes
    • corn, black beans and green chilies mixture
    • quinoa
    • sauteed onions
    • chopped roma tomatoes
    • cheese

Feel free to add a dollop of guacamole or sour cream to the top – I just didn’t have any at the time. But freshly sliced avocado would also be a nice addition atop the warm ingredients.

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