Filipino Taco Bowl
A simple and flavorful Filipino-style taco salad bowl perfect for quick and satisfying vegan meal prep!
Servings:
Calories: 579kcal
Ingredients
- 2 tablespoons olive oil
- ½ cup firm tofu pressed and cut into small dice
- ¼ cup sweet onions sliced
- 2 cloves garlic minced
- 2 cups chopped kangkong
- ⅛ cup dark soy sauce
- 1 tablespoon light soy sauce
- 2 teaspoons red chili flakes
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups cooked white rice
- 1 cup canned sweet corn kernels drained
- ½ cup canned black beans
- ¼ cup red onions finely diced
- 1 red bell pepper deseeded and thinly sliced
- 1 green bell pepper deseeded and thinly sliced
- ½ lemon sliced in half
Instructions
- Add oil to a heated skillet over medium heat and fry the diced tofu until crisp on all sides.
- Toss sweet onions and minced garlic; sauté for a minute.
- Add in the chopped kangkong, dark soy sauce, light soy sauce, and red chili flakes. Mix well and continue cooking for another 2 minutes until the kangkong has wilted.
- Season with salt and ground black pepper. Remove from the skillet and transfer to a plate.
- Divide and assemble all the components of the meal prep taco bowl, including the sautéed kangkong and tofu.
- Store in the refrigerator. Can be kept in the refrigerator for up to 4 days.
Notes
You can place the meal prep in a microwave-safe container so that it can be easily reheated.
Serving: 2servingsCalories: 579kcalCarbohydrates: 87gProtein: 21gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 1877mgPotassium: 955mgFiber: 12gSugar: 11gVitamin A: 6416IUVitamin C: 178mgCalcium: 198mgIron: 5mg
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