Vegan Taco Bowls
These vegan taco bowls are flavorful 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.
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.