Vegan Taco Bowls

Name: Vegan Taco Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1½ teaspoons chile powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; ½ teaspoon black pepper; ¼ teaspoon cayenne pepper; 1 large onion, chopped; 1 large jalapeno, seeds removed (unless you want it spicy), diced; 3 cloves garlic, minced; vegetable broth or water as needed to soften the vegetables and prevent sticking; 1½ cups frozen corn; 3 big handfuls arugula or chopped kale, optional; sea salt; 4 ervings protein of choice such as seitan, crumbled tofu, or cooked beans or lentils; taco seasoning blend (recipe above), to taste; salt or tamari, to taste; 3 cups cooked rice; 2 cups cooked black or pinto beans, rinsed and drained if using canned beans; 2 ripe avocados; 1 lime, cut into wedges; ¾ cup sliced black olives; 2 large handfuls cherry or grape tomatoes, halved; salsa; 1 large handful cilantro leaves; ½ batch of Oil-Free Almond Queso Fresco

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
590 kcal
Course
Main Course
Cuisine
Mexican

Vegan Taco Bowls

Finn Russell

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Vegan Taco Bowl are like a taco salad minus the lettuce with all of your favorite fixings. With sauteed veggies, rice, beans, avocado, and your choice of taco meat. Perfect vegan meal anytime! Gluten-free and oil-free depending on the taco meat you choose.

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Ingredients

Servings

Taco seasoning blend:

1½ teaspoons chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon black pepper
¼ teaspoon cayenne pepper

For the saute:

1 large onion, chopped
1 large jalapeno, seeds removed (unless you want it spicy), diced
3 cloves garlic, minced
vegetable broth or water as needed to soften the vegetables and prevent sticking
1½ cups frozen corn
3 big handfuls arugula or chopped kale, optional Not included in photos above.
sea salt

Vegan taco meat of choice:

4 ervings protein of choice such as seitan, crumbled tofu, or cooked beans or lentils See Notes
taco seasoning blend (recipe above), to taste Amount needed depends on the protein used.
salt or tamari, to taste

For the bowls:

3 cups cooked rice
2 cups cooked black or pinto beans, rinsed and drained if using canned beans
2 ripe avocados
1 lime, cut into wedges
¾ cup sliced black olives
2 large handfuls cherry or grape tomatoes, halved
salsa
1 large handful cilantro leaves
½ batch of Oil-Free Almond Queso Fresco Or sub other vegan cheese of choice.

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Instructions

Make the taco seasoning:

In a small bowl stir together the chile powder, cumin, oregano, smoked paprika, pepper, and cayenne. Set aside.

Saute the vegetables:

Preheat a large sauté pan over medium heat. Cook the onion until translucent, about 5 minutes. Add a splash of water or vegetable broth as needed to help soften the onion and deglaze the pan. Add jalapeño and garlic, and cook for 1 to 2 minutes. Add the corn and a generous pinch of salt, and cook until corn is hot. If including greens, add to the pan and stir. Once greens are wilted, transfer mixture to a plate.

Saute the protein:

Rinse and wipe out the pan if needed, and return it to medium heat. Chop or crumble your protein of choice into bite-size pieces. Pat dry to remove excess moisture.
Cook undisturbed for 2 to 3 minutes or until beginning to brown. Stir, and cook for another 2 to 3 minutes. Add a splash of water or broth as needed to prevent sticking. If using a pre-salted ingredient like store-bought seitan, you may not need to add any salt. For unsalted tofu, tempeh, beans, or lentils, add tamari or salt, to taste. Add about ⅔ of the taco seasoning, and stir to coat. Taste, and add more taco seasoning, if desired.

Assemble the bowls:

Warm the pre-cooked rice, and heat the beans.
Slice the avocados, and scoop the flesh into a bowl. Squeeze about a tablespoon of lime juice on top, and sprinkle with salt. Mash with a fork.
Assemble the bowls, arranging rice, beans, sauteed corn mixture, seasoned taco meat, olives, tomatoes, salsa, cilantro, mashed avocado, and crumbled vegan cheese. Serve with lime wedges.

Notes

For Gluten-Free - Choose a gluten-free protein such as tofu, tempeh (make sure it doesn't include grains), lentils, or extra beans. This vegan taco meat is a personal favorite! And be sure to use GF tamari instead of soy sauce for seasoning.
For Soy-Free - Choose seitan, lentils, or beans, and replace the tamari with coconut aminos and/or sea salt.
Storage and Reheating - For meal prep, store the cooked components (rice, beans, sautéed veggies, and meat) separately or together in the refrigerator for up to 5 days. When you're ready to eat, reheat the ingredients, then add salsa, olives, tomatoes, cilantro, cheese, and avocado.
The Vegan Queso Fresco can be made up to 5 days in advance. Store in an airtight container in the refrigerator.