I eat on the go a lot. It’s the one thing that bothers me about my job and schedule.
I like to cook. I like to peruse cookbooks and magazines like Clean Eating
But most recipes take more time then I have during the week. I need to throw something together quickly that travels well to eat at the studio or sometimes in transit between two locations. Sandwiches work well when the weather is warm but the middle of winter requires something more.
This recipe is inspired by chili but eats more like a taco salad sans shell. The ingredients are ones I almost always have on hand. You throw it all in a bowl and reheat when ready to eat.
Take Away Taco Bowl
- ½ cup cooked quinoa
- 1 cup baby spinach
- 2 oz seitan (I make my own using recipes from the book La Dolce Vegan!)
- ¼ cup cooked black beans
- Cumin, to taste
- Chipotle chili powder, to taste
- 1-2 tbsp chopped red onion
- 2 tbsp salsa (I like a mild corn and black bean)
- 1 oz vegan cheese (also make my own for La Dolce Vegan!)
Place cooked quinoa and baby spinach in a bowl (regular or take away dish).
Season black beans, to your taste, with cumin and chili powder. Mash beans with fork and add to bowl.
Top with seitan, red onion, salsa and vegan cheese.
Take or serve.
Yield: Serves 1
Prep Time: 10 Minutes
Cook Time: 15 Minutes (quinoa)
Per Serving: Calories 318; Total Fat 6.5g; (Sat Fat 1g, Poly Fat 1g, Mono Fat 2g); Protein 21g; Carb 46g; Fiber 10g; Sugars 2g; Cholesterol 0mg; Sodium 1060mg
