These vegan taco bowls are a super quick 8 mins recipe! It makes 2 taco bowls using vegan Mexican-inspired taco ingredients like rice, salsa, beans, lettuce, corn, tomato, guacamole and so much more!
If you want to make more vegan taco bowls just multiply the measurements per number of servings, making it perfect even for meal prep!
Recipe for Vegan Taco Bowls
This easy, delicious, and satisfying taco bowl recipe includes tofu “taco” meat (optional to make but recommended) and black beans making this very filling while the rice, salsa, veggies and sauce add extra flavour and freshness for an irresistible meal.
It’s so easy and fast to make with budget-friendly ingredients making it the perfect meal!
All you need is some cooked rice, salsa, lettuce, guacamole, black beans, corn, tomato, onion, cilantro, and vegan taco bowl dressing. Feel free to add in other vegetables and switch up the ingredients to fit your preference!
These taco bowls are packed with protein from the tofu and the black beans plus the zesty and creamy dressing makes this recipe so flavourful. The fresh veggies balance everything out for an amazing yet easy dinner or lunch!
Using very simple, budget-friendly and easy-to-find ingredients, this comes together in about 10 minutes and it’s great to make ahead or meal-prep for busy days.
Ingredients
- Cooked Rice
- Oil
- Tofu & Taco Seasoning (or veggie ground round)
- Salsa
- Lettuce
- Black Beans
- Corn
- Tomato
- Guacamole
- Cilantro (optional)
- Taco Bowl Dressing (optional):
- Tahini
- Lemon juice (or apple cider vinegar)
- Paprika
- Onion powder
- Garlic powder
- Vegan mayonnaise (optional)
This recipe is vegan, dairy-free, nut-free and gluten-free.
How To Make Taco Bowls (Vegan)
1. Prepare your vegan taco bowls by making your cooked rice or heating up leftover rice and start cooking the “taco” meat by adding oil onto the pan and crumbling the firm tofu with your fingers or pre-made veggie ground.
2. Sauté the tofu or ground round until it becomes slightly golden. Stir in the taco seasoning (for tofu), mix well, and continue cooking for a couple of minutes. Set aside.
3. In the meantime, make the seasoned rice by combining the cooked rice with store-bought salsa. Mix well, and set aside.
4. In a small bowl, add the tahini and a splash of water to thin it out. Add lemon juice, garlic powder, onion powder, and smoked paprika (or regular paprika) to the tahini. To make the dressing creamier, you can add vegan mayonnaise. Adjust the consistency of the dressing to your liking, by adding more lemon juice or a touch of water. The dressing should be smooth and easily drizzleable.
5. Let’s assemble the taco bowls. Start with a base of fresh Romaine lettuce or your choice of greens. Add a generous scoop of the seasoned rice. Top with black beans, corn, diced tomatoes, guacamole or avocado slices, and fresh cilantro (optional) in the bowl. Add your seasoned tofu taco meat or veggie ground round.
6. Then, drizzle your tahini dressing over the top and serve with lime wedges for a fresh and zesty finish.
Vegan Taco Bowl
Equipment
- 1 Pan medium-size
- 1 Knife
- 1 Cutting Board
- 1 Small Mixing Bowl
- 1 Medium Bowl
Ingredients
- 1.5 cup cooked rice
- 1 tsp oil
- 1/2 block tofu firm or veggie ground round
- 1 tbsp taco seasoning more if needed for tofu
- 1/4 cup salsa
- 3 cups romaine lettuce chopped
- 1 cup black beans
- 2/3 cup corn
- 1 tomato chopped finely
- 1/2 cup guacamole
- 1/4 cup cilantro optional, chopped
Vegan Taco Bowl dressing
- 1 tablespoon tahini
- 2 tablespoon lemon juice or apple cider vinegar
- 1/2 teaspoon paprika smoked or egular paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tbsp vegan mayonnaise optional
- 2 tbsp water
Instructions
- Prepare your vegan taco bowls by making your cooked rice or heating up leftover rice and start cooking the “taco” meat by adding oil onto the pan and crumbling the firm tofu with your fingers or pre-made veggie ground.
- Sauté the tofu or ground round until it becomes slightly golden. Stir in the taco seasoning (for tofu), mix well, and continue cooking for a couple of minutes. Set aside.
- In the meantime, make the seasoned rice by combining the cooked rice with store-bought salsa. Mix well, and set aside.
- In a small bowl, add the tahini and a splash of water to thin it out. Add lemon juice, garlic powder, onion powder, and smoked paprika (or regular paprika) to the tahini. To make the dressing creamier, you can add vegan mayonnaise. Adjust the consistency of the dressing to your liking, by adding more lemon juice or a touch of water. The dressing should be smooth and easily drizzleable.
- Let’s assemble the taco bowls. Start with a base of fresh Romaine lettuce or your choice of greens. Add a generous scoop of the seasoned rice. Top with black beans, corn, diced tomatoes, guacamole or avocado slices, and fresh cilantro (optional) to the bowl. Add your seasoned tofu taco meat or veggie ground round.
- Then, drizzle your tahini dressing over the top and serve with lime wedges for a fresh and zesty finish.
Nutrition
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Made these after watching your YouTube recipe video and I absolutely loved these! Making them next week but for meal prep the whole week they were super easy
I’ve made this two times already and I see myself making it often, I love how easy, flavorful and fresh this dish is 😋