| 22 | 35 | 582 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 3 |
| 2 cup | Brown rice, short-grain, dry |
| 1 can (19oz) | Black beans, canned |
| 2 clove(s) | Garlic |
| 1/2 tbsp | Red pepper flakes |
| 1 cup | Water, filtered |
| 1/2 medium | Carrots (chopped) |
| 1/2 medium | Yellow onion (chopped) |
| 1 tbsp | Extra virgin olive oil |
| 1/2 tsp | Paprika |
| 2 tbsp | Molasses (1 tbsp bbq sauce and 1 tbsp maple syrup instead) |
| 1 tbsp | Barbecue sauce |
| 1 cup | Textured vegetable protein |
| 1/2 medium | Yellow onion |
| 1/2 cup | Water, filtered (more to hydrate TVP, if needed) |
| 1/4 tsp | Cumin |
| 1/4 tsp | Chili powder |
| 1/4 tsp | Salt |
| 2 tbsp | Salsa, ready-to-serve |
| 1 head | Lettuce, romaine (sliced Thin or chopped) |
| 1/2 medium | Tomato (diced) |
| 1/2 cup | Kimchi |
| 1/2 cup | Yoso Plain Unsweetened Coconut Yogurt |
You may want to prep the gallo pinto first to have on hands and save you time to build healthy meals throughout the week.
Gallo Pinto
1. cook rice and beans
2. male sauce by boiling water and chill flakes. Simmer for 5 minutes. Add the chilli water mixture to the carrot, onion and spices and molasses in a blender. Blend until combined with no chunks.
3. Mix the rice and beans with homemade sauce and barbecue sauce. Set aside.
Taco "Meat"
1, Let the TVP soak in the water and spices and salsa (if have). Wait about about 5 minutes for TVP to hydrates.
2.. While waiting heat skillet and sauté onions in olive oil until translucent. Add the hydrated TVP to warm.
Taco Bowl
1. Slice lettuce add to bowl, top with ingredients and drizzle with some 2 tbsp olive oil and 1 tsp. siracha or hot sauce. and 1/4 tsp apple cider vinegar. Top with kimchi and yogurt.
| Grain | 4.2 |
| Meat Alternative | 1.3 |
| Milk Alternative | 0.2 |
| Vegetables | 5.8 |
