Vegetarian Tamale Bowl

This meal features our Mexican-inspired spin on the classic tamale, here in spicy vegetarian bowl form. We start with a masa corn cake, and top it with a hearty three-bean medley, which gets simmered with red bell peppers, jalapeños, poblanos, plus ancho and chipotle powder for an extra kick. It’s sprinkled with queso fresco for salty, tangy notes, and served with a cilantro-jalapeño crema, perfect for drizzling over top. Mexican-spiced sweet potatoes, roasted with red bell peppers and onions, make for a satisfying side.

These almond flour tortillas are a delicious, carb-conscious take on classic tortillas, but with only 4 grams of net carbs each. They deliver on the taste and soft texture you love and are the perfect swap for all of your wrap, enchilada, and quesadilla needs!