Looking to break out of your breakfast rut? This vegan taco bowl can be enjoyed in the morning or any time of day!
This dish is lower in sodium and protein making it a great option for a plant-based renal diet. It will keep you satisfied all morning long, thanks to the fiber from the veggies and beans. Feel free to customize your bowl by adding or swapping your favorite vegetables!
Wondering about the high potassium foods in this recipe?
Did you do a double take when you saw tomato and avocado in the ingredients list!? You’ve probably seen these foods on the NO list for kidney disease. While it’s true that Avocado and Tomato are high potassium fruits, not everyone with CKD needs to avoid them. Each serving of this dish contains about 700 mg. Not too shabby for one meal, even for people who have to restrict potassium to about 2000 mg per day. Some people may benefit from having up to 3500 mg of Potassium per day.
If you’re not sure if you need to limit potassium or having this much makes you nervous, feel free to decrease the avocado to one half or leave it out entirely. You can also swap tomato for a lower potassium vegetable such as shredded carrot or red cabbage.
Here to help!
***Important Note From our Team***
We are excited to produce more recipes so people can answer the question, “What can I eat?” Due to the volume that we are currently uploading and developing we are not writing full blog posts on the recipes but will include nutrient facts. As we move forward, we will be updating our posts to include more information about the cooking journey with each recipe and the principles used that people with CKD can apply to their nutritional plans. If you have recipe specific questions, please comment below. We cannot provide individualized nutrition guidance on specific cases via email or in comments due to medical liability but will do our best to answer cooking specific questionsPrint
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.
- 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 cup water
- 4 cups lettuce, washed and chopped
- 1/2 green bell pepper, diced
- 1 tomato, diced
Sliced avocado, lime juice, cilantro
1. Cook rice per package instructions
2. In a skillet over medium heat, add oil. Once heated, add chickpeas, cauliflower rice, chili powder, oregano, cumin, salt and pepper. Stir well, then add water and simmer over low heat until all the water is absorbed.
3. 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.
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.
ALL information you read on KidneyRD.com is purely for informational and educational purposes. Information is not intended to treat, cure or prevent any disease.