diff --git a/README.rst b/README.rst index bcb1ad8cd..d66a4d7f3 100644 --- a/README.rst +++ b/README.rst @@ -102,6 +102,7 @@ Scrapers available for: - `https://altonbrown.com/ `_ - `https://amazingribs.com/ `_ - `https://ambitiouskitchen.com/ `_ +- `https://ameessavorydish.com/ `_ - `https://americastestkitchen.com/ `_ (*) - `https://archanaskitchen.com/ `_ - `https://www.argiro.gr/ `_ diff --git a/recipe_scrapers/__init__.py b/recipe_scrapers/__init__.py index ea538b3e8..2d2bef96f 100644 --- a/recipe_scrapers/__init__.py +++ b/recipe_scrapers/__init__.py @@ -56,6 +56,7 @@ from .amazingribs import AmazingRibs from .ambitiouskitchen import AmbitiousKitchen from .americastestkitchen import AmericasTestKitchen +from .amessavorydish import AmesSavoryDish from .archanaskitchen import ArchanasKitchen from .argiro import Argiro from .arla import Arla @@ -446,6 +447,7 @@ AmazingRibs.host(): AmazingRibs, AmbitiousKitchen.host(): AmbitiousKitchen, AmericasTestKitchen.host(): AmericasTestKitchen, + AmesSavoryDish.host(): AmesSavoryDish, ArchanasKitchen.host(): ArchanasKitchen, Argiro.host(): Argiro, Arla.host(): Arla, diff --git a/recipe_scrapers/amessavorydish.py b/recipe_scrapers/amessavorydish.py new file mode 100644 index 000000000..874c5f913 --- /dev/null +++ b/recipe_scrapers/amessavorydish.py @@ -0,0 +1,46 @@ +from ._abstract import AbstractScraper +from ._grouping_utils import group_ingredients +from ._utils import get_equipment, normalize_string + + +class AmesSavoryDish(AbstractScraper): + @classmethod + def host(cls): + return "ameessavorydish.com" + + def ingredients(self): + ingredients_list = [] + for element in self.soup.select(".wprm-recipe-ingredient:not(:has(strong))"): + ingredient_text = " ".join( + span.get_text(strip=True) + for span in element.select( + ".wprm-recipe-ingredient-amount, " + ".wprm-recipe-ingredient-unit, " + ".wprm-recipe-ingredient-name, " + ".wprm-recipe-ingredient-notes" + ) + ) + ingredients_list.append(ingredient_text) + return ingredients_list + + def ingredient_groups(self): + return group_ingredients( + self.ingredients(), + self.soup, + ".wprm-recipe-ingredient-group .wprm-recipe-ingredient-name strong", + ".wprm-recipe-ingredient:not(:has(strong))", + ) + + def equipment(self): + equipment_container = self.soup.find( + "div", class_="wprm-recipe-equipment-container" + ) + if not equipment_container: + return None + equipment_items = [ + normalize_string(item.get_text()) + for item in equipment_container.find_all( + "div", class_="wprm-recipe-equipment-name" + ) + ] + return get_equipment(equipment_items) diff --git a/tests/test_data/ameessavorydish.com/amessavorydish_1.json b/tests/test_data/ameessavorydish.com/amessavorydish_1.json new file mode 100644 index 000000000..d6e8a0e4c --- /dev/null +++ b/tests/test_data/ameessavorydish.com/amessavorydish_1.json @@ -0,0 +1,63 @@ +{ + "author": "Amee Livingston", + "canonical_url": "https://ameessavorydish.com/pumpkin-chocolate-cake/", + "site_name": "Amee's Savory Dish", + "host": "ameessavorydish.com", + "language": "en-US", + "title": "Gluten-Free Pumpkin Chocolate Cake", + "ingredients": [ + "1 cup King Arthur measure for measure all-purpose gluten-free flour sifted. You can also use cake flour if gluten is not a concern.", + "1/3 cup cocoa powder", + "1 1/2 teaspoons cinnamon", + "1/2 tsp pumpkin pie spice", + "1 teaspoon baking powder", + "1/2 teaspoon baking soda", + "1/4 teaspoon salt", + "1/4 cup butter melted", + "3/4 cup coconut sugar *see notes for sweetener swaps", + "1/4 cup pure maple syrup room temperature", + "2 eggs room temperature", + "1/4 cup Kefir plain unsweetened (or buttermilk)", + "15 oz can pumpkin purée", + "1 teaspoon vanilla extract", + "Powdered sugar for dusting (optional)" + ], + "instructions_list": [ + "Preheat oven to 350°F. Grease an (8-inch) square baking pan with butter or cooking oil spray and set aside.", + "In a large bowl, whisk together flour, cocoa powder, cinnamon, pumpkin pie spice, baking powder, baking soda and salt.", + "In a separate bowl, whisk together melted butter, coconut sugar, maple syrup, kefir, eggs, pumpkin and vanilla.", + "Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan. Bake 40-50 minutes or until the cakes pulls away from the sides of the pan and a toothpick or cake tester inserted in the center comes out clean.", + "Set aside to let cool then cut into squares and dust with powdered sugar, or top with whipped cream or frosting." + ], + "category": "Dessert", + "yields": "12 servings", + "description": "This Gluten-free Pumpkin Chocolate Cake has the perfect balance of cocoa and pumpkin spice -and is nothing short of amazing!", + "total_time": 50, + "cook_time": 40, + "prep_time": 10, + "cuisine": "American", + "ratings": 4.72, + "ratings_count": 7, + "nutrients": { + "servingSize": "1 serving", + "calories": "151 kcal", + "fatContent": "5 g", + "saturatedFatContent": "1 g", + "unsaturatedFatContent": "3 g", + "transFatContent": "1 g", + "carbohydrateContent": "25 g", + "sugarContent": "12 g", + "proteinContent": "3 g", + "sodiumContent": "210 mg", + "fiberContent": "3 g", + "cholesterolContent": "28 mg" + }, + "image": "https://ameessavorydish.com/wp-content/uploads/2017/11/Pumpkin-choc-cake-feature-.jpg", + "keywords": [ + "cake", + "chocolate", + "fall", + "glutenfree", + "pumpkin" + ] +} diff --git a/tests/test_data/ameessavorydish.com/amessavorydish_1.testhtml b/tests/test_data/ameessavorydish.com/amessavorydish_1.testhtml new file mode 100644 index 000000000..baeccdd0b --- /dev/null +++ b/tests/test_data/ameessavorydish.com/amessavorydish_1.testhtml @@ -0,0 +1,1490 @@ + + + + + + + + + + + + + + + + + + + + + + + Gluten-Free Pumpkin Chocolate Cake- Amee's Savory Dish + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
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Gluten-Free Pumpkin Chocolate Cake

+ ByAmee Livingston + + + Updated: +
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Jump to Recipe + Pin Recipe
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This Gluten-free Pumpkin Chocolate Cake has the perfect balance of cocoa and pumpkin spice -and is nothing short of amazing! Made with pumpkin puree and cleaned-up ingredients, this is the perfect healthy dessert for fall.

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a slice of pumpkin chocolate cake on a plate topped with powdered sugar and whipped cream with pumpkins in the background
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Is it just me or does everyone have a go-to dessert they make during the holidays -and is it just me, or does that dessert always involve chocolate? It’s hard to go wrong with chocolate-flavored desserts because chocolate is life, but do you know what else is life? Pumpkin spice. This chocolate cake made with pumpkin puree combines the best of both worlds!

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The inspiration for this cozy pumpkin chocolate cake came from a recipe I stumbled upon on the Whole Foods website. I modified the ingredients so my husband could indulge. He has a gluten sensitivity, so I adapted what I needed to in order to make a moist and tender pumpkin chocolate cake just as amazing as the original.

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Flavored with rich cocoa and warm and cozy cinnamon and pumpkin spice, this homemade gluten-free pumpkin chocolate cake is the perfect way to and an amazing holiday meal.

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Why You’ll Love This Recipe

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  • This recipe makes a moist and tender chocolate cake with gluten-free ingredients.
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  • It’s super easy to make!
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  • Perfect for Thanksgiving and the holiday season!
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  • You can decorate this simple sheet pan pumpkin cake as simply or as festively as you like.
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a platter of slices of pumpkin chocolate cake with a slice of cake on a plate with a fork next to it
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Ingredients You’ll Need For Gluten-Free Pumpkin Chocolate Cake

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  • Land O’ Lakes Olive Oil Butter Blend Stick (melted): adds richness and moisture. You can also use regular butter.
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  • All-purpose Gluten-free Flour: Measure for Measure King Arther brand recommended. If gluten is of no concern, you can swap the gluten-free flour with regular unbleached all-purpose flour. *Using a different gluten-free flour blend can affect the results.
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  • Cocoa Powder: adds deep dark chocolate flavor.
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  • Cinnamon & Pumpkin Pie Spice: bring the perfect balance of warming fall flavors to this cake.
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  • Leavening Agents: You will need both baking powder and baking soda to help the cake rise and become soft and tender.
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  • Salt: enhances the sweet and spiced flavors.
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  • Sweetener: Instead of granulated sugar, this cake is made with coconut sugar and pure maple syrup. Feel free to swap the coconut sugar maple syrup blend with 1 cup of sugar if that’s what you have on hand.
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  • Eggs: add moisture and density to the cake.
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  • Kefir (plain unsweetened): Using kefir in baked goods is a great way to make moist gluten-free baked goods without adding heavy oils or shortening.
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  • Canned Pumpkin Puree: makes this gluten-free cake dangerously rich and delicious. Not to mention, the nutrients it adds.
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  • Vanilla Extract: enhances the pleasantly sweet flavors.
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  • Optional: Powdered sugar for dusting.
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How To Make Gluten-Free Chocolate Cake with Canned Pumpkin

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Step 1: Preheat oven and prepare pan:

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Preheat the oven to 350°F and grease an 8″ square baking pan with oil. Dust with a sprinkle of gluten-free flour and set aside.

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Step 2: Mix dry ingredients:

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In a large mixing bowl, add flour, cocoa powder, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Whisk well to combine.

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Step 3: Mix wet ingredients:

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In a separate large mixing bowl, add melted butter, coconut sugar, maple syrup, kefir, eggs, canned pumpkin, and vanilla. Whisk well to combine.

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Step 4: Mix everything together:

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Whisk the flour mixture into the pumpkin mixture until a smooth cake batter forms. Do not overmix.

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Step 5: Bake:

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Pour the batter into the prepared baking pan and bake in a preheated oven for 40-50 minutes or until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.

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Step 6: Let cool and decorate:

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Set the cake aside to let cool completely before cutting into squares. Optional; dust each square with powdered sugar or top with whipped cream or frosting.

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close up photo of a slice of pumpkin chocolate cake topped with whipped cream with a mini pumpkin in the background
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Recipe Tips

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  • There is a difference between pumpkin puree and pumpkin pie filling. Make sure you’re using puree as it is just pumpkin. Pumpkin pie filling has added flavor and sweeteners.
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  • Be sure to measure the ingredients carefully and use room-temperature eggs to get the flavor and texture of this gluten-free cake just right.
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  • Feel free to add more cinnamon and pumpkin pie spice to the batter for a stronger warm and spiced flavor.
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Serving Ideas

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  • Make this gluten-free pumpkin chocolate cake even more amazing by topping each square with a dollop of homemade whipped cream.
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  • I love to add a little vanilla, sugar, and cinnamon when whipping the heavy cream for whipped cream.
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  • Another tasty option is frosting the cake with maple cream cheese frosting. Simply heaven.
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  • If you want to keep things simple, I promise you this cake is amazing all by itself with just a light dusting of powdered sugar.
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  • Or how about a cup of fresh brewed coffee to go with a warm slice of this moist gluten-free cake?
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overhead photo of pumpkin chocolate cake with a fork
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Storing & Freezing

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Storing: To keep the cake from drying out, it’s best it be stored covered at room temperature and enjoyed within 2 to 3 days.

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Freezing: A gluten-free chocolate cake can be frozen just like a regular cake. Make sure the cake has cooled completely to room temperature and then wrap the sheet cake in several layers of plastic wrap and store in a sealed bag in the freezer for up to 2 months. You can freeze single slices the same way.

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Recipe FAQ

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Are all cocoa powders gluten-free?

All pure cocoa powders should inherently be gluten-free but always double-check the label.

Do gluten-free chocolate cakes take longer to bake?

Generally, yes. Gluten-free baked goods brown quicker so for the best results gluten-free cakes should be baked at a lower temper temperature for a longer period of time.

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling contains added flavors and sugars. The two can not be used interchangeably.

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More Pumpkin Dessert Recipes

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Easy Pumpkin Chocolate Cupcakes with Protein Frosting

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Pumpkin Cupcakes with Maple Cream Cheese Frosting

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The Best Pumpkin Bread Recipe

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Almond Flour Pumpkin Muffins

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If you love this recipe I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!

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Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!

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close up photo of slice of pumpkin chocolate cake with whipped cream on top
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Gluten-Free Pumpkin Chocolate Cake

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 This Gluten-free Pumpkin Chocolate Cake has the perfect balance of cocoa and pumpkin spice -and is nothing short of amazing!
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4.72 from 7 votes
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+ Print + Pin + Rate + +
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Course: Dessert
Cuisine: American
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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Servings: 12
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Calories: 151kcal
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Author: Amee
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Ingredients

  • 1 cup King Arthur measure for measure all-purpose gluten-free flour sifted. You can also use cake flour if gluten is not a concern.
  • 1/3 cup cocoa powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup butter melted
  • 3/4 cup coconut sugar *see notes for sweetener swaps
  • 1/4 cup pure maple syrup room temperature
  • 2 eggs room temperature
  • 1/4 cup Kefir plain unsweetened (or buttermilk)
  • 15 oz can pumpkin purée
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting (optional)
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Instructions

  • Preheat oven to 350°F. Grease an (8-inch) square baking pan with butter or cooking oil spray and set aside.
  • In a large bowl, whisk together flour, cocoa powder, cinnamon, pumpkin pie spice, baking powder, baking soda and salt.
  • In a separate bowl, whisk together melted butter, coconut sugar, maple syrup, kefir, eggs, pumpkin and vanilla.
  • Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan. Bake 40-50 minutes or until the cakes pulls away from the sides of the pan and a toothpick or cake tester inserted in the center comes out clean.
  • Set aside to let cool then cut into squares and dust with powdered sugar, or top with whipped cream or frosting.
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Notes

*You can swap the coconut sugar maple syrup blend with 1 cup of regular sugar or brown sugar, if desired.
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Nutrition

Calories: 151kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 210mg | Potassium: 139mg | Fiber: 3g | Sugar: 12g | Vitamin A: 5735IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg
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Tried this recipe?Mention @ameecooks or tag #ameecooks!
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*This post was originally published November 9, 2017 and has been updated throughout.

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Amee Livingston
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Hi, I'm Amee and I'm completely obsessed with all things fitness, recipe makeovers, and creating tasty, time-saving, recipes. Born and raised in South Carolina, I have a deep love for southern food culture. I am a Certified Personal Trainer, Nutrition Coach, Cancer Exercise Specialist, recipe developer, and freelance content creator. I believe that anyone can be an amazing home cook, and there's nothing better than family time around the table!

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5 Comments

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    This chocolate pumpkin cake looks delicious! I was just talking with my boys about what kind of pumpkin treats we should bake this holiday weekend!

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    5 stars
    +I used to have pumpkin pie or carrot cake on my birthday but since this recipe was first posted it became my favorite cake to have on my birthday. It is moist and so yummy.

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    3 stars
    +This recipe is listed as requiring only one cup of flour. Could this be a typo?

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+ 4.72 from 7 votes (5 ratings without comment) +
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Order my children's book on Amazon!

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AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

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© 2024 Amee's Savory Dish. All Rights Reserved.

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+ + + + + + + + + + + + + + + + + + + + + + + + + + + \ No newline at end of file diff --git a/tests/test_data/ameessavorydish.com/amessavorydish_2.json b/tests/test_data/ameessavorydish.com/amessavorydish_2.json new file mode 100644 index 000000000..c6c38a958 --- /dev/null +++ b/tests/test_data/ameessavorydish.com/amessavorydish_2.json @@ -0,0 +1,84 @@ +{ + "author": "Amee Livingston", + "canonical_url": "https://ameessavorydish.com/roasted-vegetable-power-bowl-with-creamy-avocado-dressing-thereciperedux/", + "site_name": "Amee's Savory Dish", + "host": "ameessavorydish.com", + "language": "en-US", + "title": "Taco Bell Veggie Power Bowl {Copycat Recipe}", + "ingredients": [ + "1 cup canned black beans in seasoned sauce", + "1 cup Spanish style ready rice", + "4 cups lettuce finely chopped", + "2 Roma tomatoes seeded and chopped", + "2 oz cheddar cheese shredded-or try a three-cheese blend similar to the one Taco Bell uses, made with mozzarella, cheddar, and pepper jack cheese", + "½ avocado sliced", + "2 tbsp sour cream", + "½ ripe avocado", + "½ cup plain non-fat Greek yogurt", + "3 tbsp fresh lime juice", + "1 tbsp ranch seasoning *in the packet", + "Optional bowl add-ins: onions, pickled jalapeños, salsa, pico de gallo" + ], + "ingredient_groups": [ + { + "ingredients": [ + "1 cup canned black beans in seasoned sauce", + "1 cup Spanish style ready rice", + "4 cups lettuce finely chopped", + "2 Roma tomatoes seeded and chopped", + "2 oz cheddar cheese shredded-or try a three-cheese blend similar to the one Taco Bell uses, made with mozzarella, cheddar, and pepper jack cheese", + "½ avocado sliced", + "2 tbsp sour cream" + ], + "purpose": "For the bowls:" + }, + { + "ingredients": [ + "½ ripe avocado", + "½ cup plain non-fat Greek yogurt", + "3 tbsp fresh lime juice", + "1 tbsp ranch seasoning *in the packet", + "Optional bowl add-ins: onions, pickled jalapeños, salsa, pico de gallo" + ], + "purpose": "For the avocado lime ranch dressing:" + } + ], + "instructions_list": [ + "Place the black beans in a small saucepan and heat on medium-low. Heat beans until simmering, while stirring.", + "While the beans are simmering, cook the seasoned rice in the microwave according to package directions, typically 90 seconds.", + "Divide the ingredients between 2 medium-size bowls.", + "Place the dressing ingredients into a small blender or food processor and blend until smooth.", + "Drizzle the dressing on top of the bowls and serve." + ], + "category": "Main Course", + "yields": "2 servings", + "description": "An easy Mexican-inspired vegetable power bowl recipe ready in 10 minutes or less.", + "total_time": 10, + "cook_time": 5, + "prep_time": 5, + "cuisine": "Mexican", + "equipment": [ + "Microwave", + "small saucepan" + ], + "nutrients": { + "servingSize": "1 serving", + "calories": "484 kcal", + "fatContent": "21 g", + "saturatedFatContent": "7 g", + "unsaturatedFatContent": "11 g", + "transFatContent": "0.01 g", + "carbohydrateContent": "55 g", + "sugarContent": "8 g", + "proteinContent": "22 g", + "sodiumContent": "1343 mg", + "fiberContent": "12 g", + "cholesterolContent": "35 mg" + }, + "image": "https://ameessavorydish.com/wp-content/uploads/2016/10/Veggie-taco-bowl-feature.jpg", + "keywords": [ + "beans", + "rice", + "vegetables" + ] +} diff --git a/tests/test_data/ameessavorydish.com/amessavorydish_2.testhtml b/tests/test_data/ameessavorydish.com/amessavorydish_2.testhtml new file mode 100644 index 000000000..15bd3dc88 --- /dev/null +++ b/tests/test_data/ameessavorydish.com/amessavorydish_2.testhtml @@ -0,0 +1,1432 @@ + + + + + + + + + + + + + + + + + + + + + + + Taco Bell Veggie Power Bowl {Copycat Recipe} + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
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Taco Bell Veggie Power Bowl {Copycat Recipe}

+ ByAmee Livingston + + + Updated: +
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+
Jump to Recipe + Pin Recipe
+

This copycat Taco Bell Veggie Power Bowl recipe offers the same satisfaction as the original with nearly double the protein! With a shortlist of quick and convenient plant-based ingredients, you can have these bowls on the table in 10 minutes or less!

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veggie power bowl with sliced avocado
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Though I eat a lot of eggs, lean beef, chicken, and fish for lean protein, I also love a good, high-protein, plant-based meal on occasion. The veggie power bowl from Taco Bell is one of my fast food favorites.

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Fortunately, Taco Bell’s power bowl menu is pretty simple, so recreating the vegetarian option was a breeze. The difference? This recipe boasts nearly double the protein content of the Taco Bell version to keep you satisfied and energized throughout the day!

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And the best part? It comes together in just 10 minutes – so why settle for the drive-thru when you can enjoy a healthier, equally delicious power bowl in no time? 

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Why you’ll love this recipe

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  • Healthier version of a fast food favorite. With a whopping 22 grams of protein per serving (dressing included), it leaves the Taco Bell version in the dust, which offers only 12 grams.
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  • Quick and easy. In just 10 minutes, you’ll have a restaurant-quality plant-based power bowl ready to dig into from the comfort of your kitchen.
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  • The power of plants! Thanks to all the plant-based goodness, these vegetarian power bowls are loaded with good fiber, lean muscle-building protein, and micronutrients. 
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  • Balanced nutrition. These bowls are a significant source of protein from black beans and Greek yogurt, healthy fats from avocado, and fiber from grains and fresh veggies. 
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  • Power bowl sauce. This recipe includes a Greek yogurt-based avocado lime ranch dressing for an added protein kick. Not to mention, it tastes so good I could almost drink it!
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Ingredients you’ll need

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taco bell veggie bowl ingredients measured on a counter
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For the bowls: 

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  • Canned black beans. Grab a can labeled “seasoned.” They are a convenient way to add cooked, flavorful black beans with very little preparation. 
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  • Spanish-style ready rice. These bowls are all about ease and accessibility, so I popped a pouch of Spanish-style ready rice in the microwave, but you can always make your rice from scratch if you prefer. 
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  • Lettuce. Taco Bell uses shredded iceberg lettuce. Substitute romaine for a similar crunch and mild, slightly sweet flavor.
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  • Tomatoes. I used seeded and chopped Roma tomatoes, but you can use any firm but not overly juicy variety like beefsteak, plum, cherry, or grape.  
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  • Cheddar cheese. Or try a three-cheese blend similar to the one Taco Bell uses, made with mozzarella, cheddar, and pepper jack cheese.
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  • Avocado. For a boost of healthy fats, fiber, vitamins, and minerals. Guacamole is also excellent here.  
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  • Sour cream. It adds a creamy, tangy element to complement the zesty flavors.
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For the avocado ranch dressing:

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  • Avocado. Be sure to use an avocado that is ripe but not overly soft so it blends smoothly and contributes a creamy consistency. 
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  • Greek yogurt. The exact protein content can vary slightly, but using plain, non-fat Greek yogurt as the sauce base can contribute 5-6 grams of protein per serving! 
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  • Fresh lime juice. It adds an acidic, citrusy tang that brightens the flavors of the other ingredients.   
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  • Ranch seasoning. Use a packet of dry ranch seasoning here. 
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How to make a copycat Taco Bell veggie power bowl

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Step 1: Warm black beans. Heat the black on medium-low until simmering while stirring.

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black beans simmering in a pot on the stove
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Step 2: Heat ready rice. While the beans are simmering, cook the ready rice in the microwave according to package directions. These are two great quick options for making these bowls.

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packets of ready rice on a counter
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Step 3: Assemble bowls. Divide the ingredients between 2 medium-sized bowls.

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veggie bowls assembled with a container of salsa
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Step 4: Make dressing. Place the dressing ingredients in a small blender or food processor and blend until smooth.

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avocado lime ranch dressing ingrediens in a mini blender container
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Step 5: Serve. Drizzle the dressing on top of the bowls, and enjoy!

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avocado lime ranch dressing drizzled on top of veggie bowls
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Recipe Tips

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  • To layer the ingredients in the bowls, start with the rice, then add your beans, raw veggies, cheese, avocado, and sour cream, and finally, drizzle the avocado ranch sauce on top for an irresistible presentation. 
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  • To make homemade black beans, soak dried black beans in water overnight. Then, drain, rinse, and simmer them in a pot of water with Taco seasonings like onion, garlic, cumin, paprika, and bay leaves until they’re tender. Add salt to taste.
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  • To make Spanish rice from scratch, sauté onions and garlic in olive oil, then add uncooked rice and cook until lightly toasted. Then, add diced tomatoes, broth, and a blend of Spanish seasonings. Bring the mixture to a boil, reduce the heat, cover, and simmer until the rice is tender. Fluff with a fork and serve.
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Variations

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  • Vegetarian protein – If you don’t like black beans, try other plant-based protein sources in your power bowls, like chickpeas, lentils, crispy tofu, tempeh, or edamame. Try half beans and half lentils for more iron and protein. 
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  • Rice – Instead of rice, you can opt for protein-rich grains like quinoa, farro, or bulgur. Or opt for a low-carb power bowl base like cauliflower rice or spiralized zucchini. 
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  • Sour cream – Several healthier alternatives, like Greek yogurt, coconut yogurt, or hummus, can add a similarly rich, creamy flavor. 
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  • Fresh toppings – Besides lettuce, tomato, and avocado, try topping your bowl with pickled red onions, chopped cilantro, pickled jalapeño, pico de gallo, thinly sliced radish, salsa, grilled peppers and onions, a squeeze of lime juice, etc. 
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  • Dressing – If you’re looking for a non-creamy dressing for your Taco Bell veggie power bowl, the Avocado Ranch Vinaigrette (from my burger bowls) is a must-make!
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Storing

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Transfer bowl ingredients to individual airtight containers and store the containers in the refrigerator for 3-4 days. If possible, keep the power bowl sauce separate until you’re ready to eat. 

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FAQ

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What is in the Taco Bell veggie power bowl?

According to the menu, the Taco Bell veggie power bowl includes seasoned rice, black beans, tomatoes, guacamole, lettuce, cheddar cheese, and an avocado ranch sauce.

Is the veggie power bowl from Taco Bell healthy?

I consider it a healthier option, as it includes some protein and fiber from vegetables and beans and healthy fats from guacamole. However, it is low on protein for my personal goals. This higher protein copycat recipe made with fresh vegetables and a Greek yogurt dressing is definitely a solid healthy choice!

Can I make the Greek yogurt avocado dressing in advance?

Yes! You can make the dressing in advance. It keeps up to 5 days in a sealed container in the fridge -just give it a good stir before serving with the veggie bowls.

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More grain and rice bowl recipes

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If you love this copycat Taco Bell recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Also, don’t forget to tag me when you try one of my recipes!

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veggie bowl with rice, beans, tomatoes, cheese, avocado and sour cream with avocado dressing drizzle
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veggie bowl with rice, beans, tomatoes, cheese, avocado and sour cream with avocado dressing drizzle
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Taco Bell Veggie Power Bowl {Copycat Recipe}

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An easy Mexican-inspired vegetable power bowl recipe ready in 10 minutes or less.
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No ratings yet
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Course: Main Course
Cuisine: Mexican
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
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Servings: 2 servings
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Calories: 484kcal
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Author: Amee
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Equipment

  • Microwave
  • small saucepan
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Ingredients

  • For the bowls:
  • 1 cup canned black beans in seasoned sauce
  • 1 cup Spanish style ready rice
  • 4 cups lettuce finely chopped
  • 2 Roma tomatoes seeded and chopped
  • 2 oz cheddar cheese shredded-or try a three-cheese blend similar to the one Taco Bell uses, made with mozzarella, cheddar, and pepper jack cheese
  • ½ avocado sliced
  • 2 tbsp sour cream
  • For the avocado lime ranch dressing:
  • ½ ripe avocado
  • ½ cup plain non-fat Greek yogurt
  • 3 tbsp fresh lime juice
  • 1 tbsp ranch seasoning *in the packet
  • Optional bowl add-ins: onions, pickled jalapeños, salsa, pico de gallo
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Instructions

  • Place the black beans in a small saucepan and heat on medium-low. Heat beans until simmering, while stirring.
  • While the beans are simmering, cook the seasoned rice in the microwave according to package directions, typically 90 seconds.
  • Divide the ingredients between 2 medium-size bowls.
  • Place the dressing ingredients into a small blender or food processor and blend until smooth.
  • Drizzle the dressing on top of the bowls and serve.
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Notes

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  • To make homemade black beans, soak dried black beans in water overnight. Then, drain, rinse, and simmer them in a pot of water with Taco seasonings like onion, garlic, cumin, paprika, and bay leaves until they’re tender. Add salt to taste.
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  • To make Spanish rice from scratch, sauté onions and garlic in olive oil, then add uncooked rice and cook until lightly toasted. Then, add diced tomatoes, broth, and a blend of Spanish seasonings. Bring the mixture to a boil, reduce the heat, cover, and simmer until the rice is tender. Fluff with a fork and serve.
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Nutrition

Calories: 484kcal | Carbohydrates: 55g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 35mg | Sodium: 1343mg | Potassium: 1104mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1653IU | Vitamin C: 27mg | Calcium: 369mg | Iron: 4mg
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Tried this recipe?Mention @ameecooks or tag #ameecooks!
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Amee Livingston
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Hi, I'm Amee and I'm completely obsessed with all things fitness, recipe makeovers, and creating tasty, time-saving, recipes. Born and raised in South Carolina, I have a deep love for southern food culture. I am a Certified Personal Trainer, Nutrition Coach, Cancer Exercise Specialist, recipe developer, and freelance content creator. I believe that anyone can be an amazing home cook, and there's nothing better than family time around the table!

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        You can plug the recipe ingredients into an app, like My Fitness Pal, if you need calorie counts. I don’t do calorie counts on my recipes. I try to focus more on nutrient density and portion size.

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