Vegan Taco Bowls
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
590 kcal
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Course
Main Course
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Cuisine
Mexican
Vegan Taco Bowls
Description
The recipe starts by mixing a taco seasoning blend featuring chili powder, cumin, oregano, smoked paprika, black pepper, and cayenne. Onions are softened in a pan with jalapeño, garlic, and corn, optionally adding arugula or kale for greens. The sautéed vegetables bring sweetness, heat, and brightness.
Protein choices include tofu, beans, lentils, or seitan, which are cooked separately with the taco seasoning and salt or tamari, ensuring adequate browning and flavor absorption. Rice forms the filling base, with black beans adding extra texture and protein in the bowl.
The bowls are assembled with sliced avocado, lime wedges, sliced black olives, halved cherry tomatoes, fresh cilantro, salsa, and almond-based vegan queso fresco or alternative vegan cheese. This combination creates a balanced bowl featuring savory, spicy, creamy, and acidic notes.
Gluten-free and soy-free substitutions are noted in the original tips. Prepared components keep well in the fridge up to five days, making this recipe suitable for meal prep and quick assembly of flavorful vegan taco bowls.
Ingredients
Taco seasoning blend:
- 1½ teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
For the saute:
- 1 large onion chopped
- 1 large jalapeño seeds removed unless you want it spicy, diced
- 3 cloves garlic minced
- vegetable broth or water, as needed to soften vegetables and prevent sticking
- 1½ cups corn frozen
- 3 big handfuls arugula Not included in photos above, or chopped kale, optional
- salt sea salt
Vegan taco meat of choice:
- 4 ervings seitan See Notes, protein of choice, crumbled or cooked
- 4 ervings tofu
- 4 ervings beans
- 4 ervings lentils
- taco seasoning blend Amount needed depends on the protein used, to taste
- salt or tamari, to taste
For the bowls:
- 3 cups rice cooked
- 2 cups black beans or pinto beans, cooked, rinsed and drained if canned
- 2 ripe avocado
- 1 lime cut into wedges
- ¾ cup black olive sliced
- 2 large handfuls cherry tomatoes or grape tomatoes, halved
- salsa
- 1 large handful cilantro leaves
- ½ batch of almond queso fresco Or sub other vegan cheese of choice, oil-free
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 versions, choose gluten-free protein options such as tofu, lentils, or beans and use gluten-free tamari.
- For soy-free diets, choose seitan, lentils, or beans with coconut aminos or sea salt in place of tamari.
- Cooked components can be stored separately or combined in the refrigerator for up to five days for meal prep convenience.
- The vegan queso fresco can be made up to five days ahead and kept refrigerated in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 80g | 27% |
| Protein | 34g | 68% |
| Fat | 15g | 23% |
| Cholesterol | 0mg | 0% |
| Fiber | 19g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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