Meatless Monday Special: Veggie taco bowls with golden sauteed onions and peppers, fresh arugula, smooth avocado, sharp cheddar and zesty spice and lime, all served over a bed of rice. My obsession with this dish cannot be put into words.
Meatless Monday has become quite the popular buzz word in the food blogging world, but it has yet to become an event at my house. Most of our meals are marked by a centerpiece of protein, usually either grilled brown sugar glazed salmon or pineapple chicken.
I have to preface this recipe by saying that these bowls are delicious beyond words, to the extent that after I made the first one I proceed to make it again and again for both breakfast and dinner for the next 3 days. No exaggeration.
There’s something magical about perfectly cooked and fragrant rice topped with melted cheddar and spiced vegetables… a fried egg for breakfast makes it all the more perfect.
Veggie Taco Bowls
1 Large Sweet White Onion (Vidalia)
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Tbsp Olive Oil
1-2 tsp Cumin
Salt and Pepper
Fresh Arugula, 1-2 cups
1½ Cups Water
1 Cup Dry White Rice (preferably long grain)
1 Lime, cut to juice
4 oz Cheddar Cheese, grated
1 avocado, thinly sliced
Pico De Gallo Ingredients
2 tomatoes, chopped
2 tbsp chopped cilantro
1/4 cup diced white onion
2 tsp diced jalapeno (or more depending on your taste)
Juice of 1/2 lime
Salt, to taste
Heat water in a pot until boiling and add 2 tsp salt and the juce of ¼ lime. To the boiling water, add dry rice and cook according to package directions.
Make Pico de Gallo: chop tomatoes, cilantro, onion and jalapeno and combine with lime juice and salt. Try to not eat all of it before your meal.
Chop onions, bell peppers and garlic, reserving the garlic separately. Heat olive oil in a medium sized skillet. Once the oil is hot, add the onions and bell peppers and saute until the vegetables begin to caramelize and begin to take on a brown color (this is best achieved in a stainless steel skillet, not a nonstick). At this point, add the cumin and garlic and saute for another minute or two just until fragrant and the garlic is softened.
To serve, spoon cooked rice into a bowl and top with freshly grated cheddar cheese. Add fresh arugula, sauteed veggies, pico de gallo and sliced avocado. Serve with a lime wedge.
For breakfast, serve with a fried egg on top. Enjoy!
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