The Ultimate Tortilla Bowl

Everything you wanted in a vegan Mexican dish. 

This is going to be a long recipe so I’m gonna get to it!

What you need:

Instant Pot Spanish Rice:

-1/2 cup jasmine rice

-1 cup water

-1 tsp Better than bullion no chicken base

-1 tsp black pepper

-1 tsp turmeric

-3 cloves garlic sliced

-1 shallot sliced

-1/4 tsp kosher salt

Kale Guacamole: 

-2 cups stemmed, cleaned, kale chopped

-1/2 avocado

-1/4 tsp kosher salt

-1 tsp lime juice

Airfried Tortilla Chips:

-2 corn tortillas cut into triangles

-Olive oil based non stick spray

-pinch of salt

Pico De Gallo: 

-1 large tomato diced

-1/4 small red onion minced

-1/4 cup cilantro chopped

-1 tbsp. canned green chilies

-pinch of salt

The rest:

-vegan sour cream or make your own

-Amy’s vegan refried beans


Start by putting your instant pot on sauté. With a little water sauté the garlic and shallot, once fragrant add the water + broth mix, and spices. Mix well. Rinse your rise and then add to the pot and set to RICE button.


Cut your tortilla into triangles. Give it a spray with cooking oil. Then add to the airfryer at 360 degrees for 5 minutes.


Add all of your pico de gallo ingredients into a bowl and give it a toss!


Heat up the refried beans on the stove till nice and warm.


Massage the kale with the lime juice, avocado and salt until softened.


I added 1/4 cup of every component to the bowl. It’s SUPER yummy, filling, and delicious:)

Happy Monday everyone!


1 thought on “The Ultimate Tortilla Bowl

  1. Looks good

    Liked by 1 person

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