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Vegan Taco Breakfast Bowl 7

Vegan Taco Breakfast Bowl

This vegan taco bowl can be enjoyed for breakfast, or any time of day! Full of veggies and beans, this dish is packed with fiber to help keep you satisfied all morning long.  
Recipe developed by Clarissa Paimanta, RD and tested by Cassandra Floyd, MS, RD, LDN.
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Course: Breakfast, Main
Cuisine: Mexican, Southwestern, Tex-mex
Keyword: Low Calorie, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based
Diet Type: CKD, Dialysis, VLPD
Servings: 4
Calories: 332kcal
Author: Clarissa Paimanta, RD

Ingredients

  • 1 cup white rice uncooked
  • 2 cups of water
  • 3 tablespoons avocado oil
  • 1 cup canned chickpeas drained, rinsed, mashed slightly
  • 1 1/2 cups cauliflower cut into small florets or riced
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt or to taste
  • 1/4-1/2 cup water

To Serve:

  • 4 cups lettuce washed and chopped
  • 1/2 green bell pepper diced
  • 1 to mato diced
  • Optional: sliced avocado lime juice, cilantro

Instructions

  • Cook rice per package instructions
  • Heat oil in a skillet over medium heat. Then add chickpeas, cauliflower, herbs and spices. Stir well then add enough water to bring to a simmer. Cover and cook over low heat, until your cauliflower-chickpea mixture is tender and cooked, about 6-8 minutes. If you have residual cooking water in the pan, remove the lid, increase heat to medium, and cook for another minute or two until all the liquid has evaporated.
  • Divide rice between 4 bowls. Top with chopped lettuce, chickpea-cauliflower mixture, chopped pepper, and tomato. Optionally, top with sliced avocado, a squeeze of lime juice, and chopped cilantro.

Notes

Optional topping of 3 slices of avocado: 50 kcal | 5 gm fat | 1 gm carbohydrates | 1 gm protein | 16 gm phosphorus | 152 gm potassium
 
 You may have heard that nuts, beans, and whole grains are not a great choice for a kidney-friendly diet because they are high in phosphorus.  Wondering why we include them in many of our recipes?  We include beans, nuts, and whole grains because only about 40% of phosphorus found in these plant foods are absorbed by humans. This makes them a good fit for most people's diets! If you have questions about adding these foods to your diet, please reach out to your dietitian.

Nutrition

Calories: 332kcal | Carbohydrates: 50g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 306mg | Potassium: 462mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1007IU | Vitamin C: 37mg | Calcium: 72mg | Iron: 2mg
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