These vegan taco bowls are delicious and packed with protein, fiber, and complex carbohydrates. Easy to make and great for meal prep. This recipe is full of flavorful ingredients like seasoned protein crumbles, black beans, avocado, and fresh veggies. The star of ingredient of this recipe is the cilantro lime cheese sauce providing a spicy and zesty topping to complete the meal.
How to Make a Taco Bowl Vegan
Tacos are one of the easiest recipes to veganize. Most of the ingredients are already vegan (beans, avocado, veggies, cilantro, salsa and rice). Sub pea protein crumbles for the meat and a vegan cheese sauce for the cheese and sour cream and there you have it, a vegan taco bowl. My favorite thing about this recipe is that is can be prepped ahead of time for a busy week. I try to keep these ingredients on hand for a quick and easy meal prep for the week.
This recipe is easy to customize and each ingredient and be substituted for another depending on what you have on hand.
Why You’ll Love These Vegan Taco Bowls:
- Healthy twist: These taco bowls are a complete meal. Protein from the beans and Plant Boss crumbles, carbohydrates from the beans and rice, healthy fats from the avocado and vegan cheese sauce, and fiber from the beans and veggies come together to create a filling and satisfying meal.
- Protein-packed: Thanks to the addition of beans, pea protein crumbles and the vegan cheese sauce (which contains white beans), these taco bowls are loaded with protein, helping you stay fuller for longer and fueling your body with the energy it needs.
- Versatile: Feel free to customize this recipe to suit your taste preferences. Add in any veggie you have on hand. Roasted sweet potatoes, tomatoes, and peppers would be great additions. The possibilities are endless!
- Make-ahead: You can easily prepare a batch of these vegan taco bowls ahead of time and store them in the fridge for a quick and convenient lunch or dinner option throughout the week. Just reheat them in the microwave or stovetop (or enjoy cold in the summer months) when you’re ready to enjoy.
- Kid-approved: Even the pickiest eaters won’t be able to resist these tasty taco bowls. They’re a great way to sneak some extra veggies into your little one’s diet without them even realizing it!
Ingredients for Vegan Taco Bowls
- Organic Basmati Rice: A fragrant and versatile variety of rice that pairs beautifully with the flavors of Mexican cuisine. You can substitute any grain for the rice or leave out completely. One of my favorite alternatives is quinoa.
- Plant Boss Crumbles: Textured plant-based protein that mimics the texture of traditional taco filling. It is made from pea protein and can be found at most natural food stores, Whole Foods or online. If unavailable, substitute with other plant-based protein options like tempeh, tofu, or cooked lentils seasoned with taco spices.
- Black or Pinto Beans: Rich in protein and fiber, beans add a satisfying creaminess to the bowls. You can replace these with any kind of bean. Kidney beans, chickpeas, or even refried beans can be used as alternatives, depending on personal preference and availability.
- Salad Greens: Fresh greens provide a crisp contrast to the savory components of the dish. You can use any leafy greens such as romaine lettuce, spinach, or mixed salad greens for a similar effect. I also like to use Kale massaged with a little bit of olive oil, salt and lime juice.
- Cilantro: A fragrant herb that adds brightness and depth to both the cheese sauce and the taco bowls. I know that not everyone is a fan of cilantro so feel free to omit. Other spices that work well here are cumin, chili powder, smoked paprika and garlic powder.
- Vegan Jalapeno Lime Cheese Sauce: Creamy and tangy, this cheese sauce elevates the flavors with a hint of spice and citrus. For a quick alternative, try a store-bought vegan cheese, sour cream and/or plain yogurt. To make this cheese sauce, I take my Vegan Cheese Sauce recipe and add in a jalapeno, a handful of cilantro and substitute lime juice for the lemon juice. You can find the recipe here: High Protein Vegan Buddha Bowls with Tofu and Sweet Potato.
- Lime Juice: Fresh lime juice adds a zesty kick to the cheese sauce, enhancing its flavor profile. A squeeze of fresh lime on top is also a great addition. Lemon juice can be used as a substitute for lime juice if preferred.
- Fresh Jalapeno Pepper: For those who crave an extra kick of heat, fresh jalapeno peppers deliver the perfect amount of spiciness. Substitute with other types of chili peppers like serrano peppers or poblano peppers for varying levels of heat. You can also cut out the internal ribs and seeds to lessen the spiciness.
How to Make Vegan Taco Bowls
Step 1:
Make your rice or grain of choice according to package instructions
Step 2:
While the rice is cooking, make the Plant Boss crumbles according to package instructions.
Step 3:
While the rice and crumbles cook, blend up your vegan cheese sauce.
Step 4:
Divide your salad greens and veggies of choice to your bowls or storage containers.
Step 5:
Top with beans, rice, and Plant Boss crumbles.
Step 6:
Top with cheese sauce, cilantro, fresh squeezed lime and optional ingredients.
Topping Ideas for Taco Bowls
- Vegan sour cream or plain vegan yogurt for tanginess. To bump up the protein further, look for a plant based Greek yogurt like Kite Hill.
- Fresh or roasted veggies like sweet potatoes, bell peppers, pickled onions, or diced tomatoes
- Nutritional yeast which adds extra protein, and the cheesy flavor is a great compliment to the spicy flavor of the taco bowls
- Avocado adds a creamy and rich flavor while providing healthy satiating fats to fill you up.
More Recipes to Try!
High Protein Vegan Overnight Oats
High Protein Vegan Buddha Bowls with Sweet Potato and Tofu
FAQs for Vegan Taco Bowls
Of course, that is my preferred method as well. I like to cook beans in an Instant Pot with spices for added flavor. My go to recipe is to sauté an onion and then add in some spices like smoked paprika, chili powder, cumin, and salt along with 3 cups of water and 1 cup of dried beans. I cook for 45 minutes and let it naturally release for 30-45 minutes.
Feel free to replace the cashews with sunflower seeds. If you are not allergic to nuts but either do not like cashews or prefer them, you can also use macadamia nuts instead.
Yes, this recipe is naturally gluten-free. Just make sure that if you are making any substitutions that they are with certified gluten-free ingredients.
Absolutely! Experiment with different herbs and spices to tailor the cheese sauce to your taste preferences. For a spicier kick, add more jalapeno peppers, or for a milder flavor, reduce the amount of spice.
Certainly! Feel free to substitute the basmati rice with any other type of rice or a different grain like quinoa or farro. Just make sure to adjust your cooking times accordingly.
Leftover taco bowls can be stored in an airtight container in the refrigerator for up to 5 days. For best results, store the toppings separately and assemble the bowls just before serving to maintain freshness and texture.
Plant Boss Protein Crumbles are available in many health food stores, specialty grocery stores, and online retailers. Check the natural food section of your local store or explore online options for convenient delivery to your doorstep. I have purchased them from Amazon in the past.
You have plenty of options here. You can just add more beans to your bowls, or you can use TVP, tofu crumbles, lentils or vegan burger crumbles like these by Beyond Meat.
Absolutely! These vegan taco bowls are perfect for meal prep. Prepare the components ahead of time, including the rice, beans, crumbles, and cheese sauce. Store each component separately in the refrigerator and assemble the bowls when ready to eat for a quick and convenient meal option throughout the week.
Vegan Taco Bowls
Ingredients
- 1 cup Organic Basmati Rice
- 1 package Plant boss crumbles
- 1-15 ounce can Black or Pinto beans or 1.5 cups cooked beans
- 10 cups Salad Greens
- 1-½ cup Cilantro ½ cup for the cheese sauce and 1 cup for the taco bowls
- 1-¼ cups Vegan Jalapeno Lime Cheese sauce
- ¼ cup lime juice ½ lime squeezed
- 1 fresh jalapeno pepper
Optional ingredients:
- 1-2 Avocados
- 1-2 Tomatoes
- Pickled Onions
- Black olives
- Salsa
- Vegan Yogurt Plain or Sour Cream
Instructions
- Make rice according to package instructions. I added 1-¾ water with the rice to a saucepan and brought to a boil. Once boiling, turn down heat to lowest setting and cover for 15 minutes. Take off heat, leave the lid on and let steam for 10 minutes before using.
- Make crumbles according to package instructions. Let the crumbles soak in 2 cups of water and then heat for 15-20 minutes until tender.
- Make cheese sauce. Replace the lemon juice with lime juice. Start with the base recipe that can be found in the notes below. Before blending add ½ cup cilantro, 1 jalapeno and replace the lemon juice with ½ fresh lime juice.
- Cut your salad greens, cilantro and optional ingredients.
- Drain and rinse beans.
- Divide beans, Plant Boss crumbles, rice between 5 bowls and top with vegetables if eating right away. Otherwise, I would recommend storing the vegetables separately until ready to eat. Store in the refrigerator until ready.
- When ready to eat, heat or eat cold and top with cheese sauce, vegetables and optional ingredients.
Notes
- You can use either canned or cooked beans. I try to make my own beans and use my Instapot. I sauté an onion and then add in some spices like smoked paprika, chili powder, cumin, and salt along with 3 cups of water. I cook for 45 minutes and let it naturally release for 30-45 minutes.
- Any kind of rice or grain would work, just follow the package instructions to cook it properly.
- To make the cheese sauce, use my cheese sauce recipe that can be found here: High Protein Buddha Bowl with Sweet Potato and Tofu. Substitute lime juice for the lemon juice and add in the jalapeno and cilantro.
- Nutritional information (does not include optional ingredients): 374 calories, 4 grams fat, (0.5 grams saturated fat) 58 grams carbohydrate, 27 grams protein and 10 grams fiber.
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