Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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Comments (8)
Very yummy, filling, and easy. Will make again.
This was really tasty! I mixed the rice and beans with the salsa fresco and nutritional yeast. Also added a dollop of guacamole. Will make again!
Amazing idea for cheap meals here! My husband is stoked for fries in his lunch. Even comes with a healthier ketchup to dip the extras.
We added guacamole to the bowls, but still found them lacking. I’d add some salt to the potatoes and onions and cilantro to the bowl. That might perk it up to a four star.
Yum! I added smoke paprika and ground coriander in addition to the taco seasoning to my potatoes.
I popped three tacos (without the salsa Fresca & lettuce – add this after) at a time in my air fryer for two minutes for a slight crunch texture.
I made tacos instead of the bowl.
Potatoes are good. Nice healthy bowl but needs something more than the salsa Fresca. Did not care too much for it.
I thought so too so now here’s what I do.
I put the tomato and the onion under the broiler for a few minutes and lightly char them. It really brings a good flavor.
To keep it rustic, I put the charred tomato and onion in a mortal and pestle with the spices rather than a blender. This way I can keep some texture while some gets puréed and some remains chunky.