PCOS Vegetarian Mexican Recipes: Lunch - Veggie Taco Bowls with Brown Rice
Nutrition per Serving
450
Calories
18g
Protein
60g
Carbs
15g
Fat
Grocery list: brown rice, vegetable broth, olive oil, onion, bell pepper, zucchini, black beans, corn, cumin, paprika, salt, pepper, avocado, salsa, Greek yogurt. The brown rice in this recipe has a low GI, making it a good choice for those with PCOS.
Ingredients
1 cup brown rice (185g), 2 cups vegetable broth (470ml), 1 tbsp olive oil (15ml), 1 onion (chopped), 1 bell pepper (chopped), 1 zucchini (chopped), 1 cup black beans (170g), 1 cup corn (150g), 1 tsp cumin, 1 tsp paprika, salt and pepper to taste, 1 avocado (sliced), 1/2 cup salsa (130g), 1/2 cup Greek yogurt (115g)
Instructions
1. Cook the brown rice in the vegetable broth according to package instructions. 2. In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and zucchini and sauté until tender. 3. Add the black beans, corn, cumin, paprika, salt, and pepper. Stir well and cook for another 5 minutes. 4. Divide the cooked rice between two bowls. Top with the veggie mixture, avocado slices, salsa, and Greek yogurt. Serve immediately.
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