Midday Crunch: Akil’s Tasty Taco Bowl!
We’re busy. You’re busy. I’m busy. I don’t have a personal chef yet. I’m working on it. In the meantime, I want to stay healthy and save time. I have deadlines, but I don’t want to be eating dead food like fast food. I just want healthier food fast. Here’s a 20 min solution.
Akil’s Tasty Midday Taco Bowl!
Items needed:
• Pre-cooked Organic Black Beans from your fridge, or two cans of Organic Black Beans.
• Organic Baby Spinach
• One Ripe Avocado
• One Lime
• Two Organic Roma Tomatoes
• Fresh Cilantro (optional)
• Half an Onion
• Sea Salt
• Garlic Powder
• Cumin
• Hot Sauce
• Extra Virgin Olive Oil
• Organic Tortilla Chips
• Daiya Provolone Vegan Cheese
Here we go…
- Quickly dice all of your onions, but don’t lose a finger. That’s not tasty in this recipe and generally not cute. Be present with your knife as you dice, chefs.
- Place ONLY HALF of your diced onions into a tablespoon of hot oil in a pan. Smell up the kitchen real nice with that. Make the neighbors’ dogs bark.
- Open your cans of beans. Drain the liquid out of one, then drain half of the liquid out of the other. Pour beans onto your sizzling onions.
- Sea salt to taste, garlic powder it to taste and add a teaspoon of cumin. I like to put a big squeeze of ketchup into mine as well because inside I’m still an eight-year-old boy. Stir it up really nicely. Those dogs still barking?
- Put your beans on low simmer and cover with a lid.
- Take out an avocado, split it, pop the core out like we did on the Avo Bliss recipe (Search the archives for that). Scoop each side of the avocado out into your intended serving bowl. Chop up a tablespoon’s worth of fresh cilantro, if you have it. That’s optional.
- Sometimes I mince a tiny bit of fresh garlic into my cilantro, but pretend you didn’t read that. Because I didn’t list garlic in our food list above and that would make me an incompetent recipe writer. Now…
- Toss all of that goodness atop your smashed avocados. Squeeze your lime’s juice over the top. Add 1/4 teaspoon of olive oil. Smash all of that with the back of a fork until half lumpy, half creamy. Lightly sea salt to taste, and extra lightly garlic powder it to taste. Do not over season that. Leave some fresh avocado taste alive in it. Careful.
- Now. Rinse that earlier knife you almost impaled your fingertip with. Quickly cut up your organic tomatoes into bite-sized pieces. Check your beans to make sure they are not sticking or overcooking. If they are nice and tender, just cut them off and let’em sweat under the lid.
- Place two fists full of baby spinach onto your chopping board and shredded them up into a nice pile of green confetti with that knife of yours.
Now. You’re ready to assemble.
11. Grab your bowl with the smashed avocado delish’ness in it. Mix your chopped tomatoes and spinach together, along with the rest of your raw diced onions, then slide the mixture into your bowl, atop your smashed avocado.
12. Place a jagged fence of tortilla chips around your bowl evenly –– but not obsessive-compulsive slightly cray-cray evenly. Just evenly, evenly.
13. Grab your pan and scoop a few spoonfulls of hot, juicy delicious black beans over the center-top of the dish. Don’t scoop them all in yet. Grab a slice of Daiya Provolone Vegan Cheese. Break the cheese up by hand over the top of the heaping mound of food. Then, grab some more hot beans and pour over top of that.
14. From there, grab your favorite hot sauce and toss and boss it all over the top ike you just won the hot-sauce lottery. Sprinkle it very irresponsibly.
And now… Ladies and gentlemen… tah-dah!! One major midday score.
Akil’s Tasty Midday Taco Bowl!
Find a cozy dining area, with your favorite content to watch or listen to. Curl up around that taco bowl and go to heaven.
P.S. Barricading recommended: Shove a few pieces of furniture in front of the doors, so the dogs won’t get it. Just say’n. Enjoy!
A D V E R T I S E M E N T
