Thursday, September 16, 2010

Taco Bowl

IMG_9085IMG_9091 Amaya likes to share food more than she likes to eat her own food. If you make something big to share, she can pick through what she likes and enjoys sticking her spoon into your bowl. I guess that’s true of most people when it comes to dessert. I always want to share your dessert.

I wanted a salad, but more than a salad. Whenever I eat a huge salad I’m hungry 15 minutes later, no matter how good it is. This gave me a little more staying power. It’s vegetarian as well. I’m not sure why I’m calling it a “taco” bowl, other than the fact that it has a slaw with it that I normally associate with fish tacos. This slaw is good with any taco, really.

I told Amaya what I was making for lunch and she put her hands over her mouth and said, “I don’t want that.” I said, “I’m making it for me.” But then I sat down with it and she said, “Can I have some of that?” I told her to get a spoon and dig in. And we did.

Taco Bowl (serves 2)

  • 2 C orange slaw (see recipe below)
  • 4 slices Japanese eggplant (or 2 slices globe eggplant)
  • 1 handful baby tomatoes
  • 4-5 mini sweet peppers or 1 colored bell pepper
  • 2 T olive oil
  • sea salt
  • 4 T tomatillo salsa
  • 1/2 avocado, cut into slices
  • 1 C beans (black or pinto)
  • 1/4 C cheese
  • 2 C cooked brown rice
  1. Put parchment paper down on a cookie sheet. Heat the oven to 400 degrees. Rub olive oil over eggplant, peppers, tomatoes. Arrange on cookie sheet and sprinkle with sea salt to taste. Roast in the oven for about 15 minutes, until the skin of the pepper is browned and separating.
  2. Put cooked rice in a large bowl. Arrange the slaw, roasted veggies, avo, beans on the rice. If using a large bell pepper peel off the skin, seed, and slice into strips. The mini bells will tear apart pretty easy so no other prep necessary other than pulling off the stem. They have minimal seeds, usually. Spoon the salsa on top and sprinkle with cheese. Enjoy the order for a moment, then stir it all together and eat.

Orange Slaw (makes 2 cups)

  • 2 generous cups finely shredded cabbage
  • 1/2 lemon squeezed to make 1 T lemon juice
  • 1 T olive oil
  • 1 T mayo
  • 1T orange juice concentrate
  • 1 garlic clove, minced
  • salt and pepper to taste
  1. Whisk together the dressing ingredients (lemon juice through garlic clove) in a small bowl. Toss with cabbage in a bowl. Add salt and pepper to taste.


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