This vegan taco bowl is pretty much a taco flipped inside out, minus the mess. It's loaded with all the good stuff – think hearty walnut taco "meat," cilantro rice, and a super creamy avocado sauce with all kinds of delicious toppings. Super tasty, easy, and you don’t need to worry about taco fallout on your shirt!
Like most bowls and salads, this deconstructed taco is fully customizable, but I think I've included everything you'd want for a delicious taco bowl. See the suggestions below to add more delicious taco toppings or swap out ingredients based on what you have on hand.
Just like most bowls, including this Mediterranean grain bowl and Vegan Red Curry Tofu Bowl, bowls are perfect for meal prep. Toss it into individual containers for a swift grab-and-go, or store each part separately for speedy assembly on demand.
I hate to sound like an infomercial, but this taco bowl has everything you'd expect for a Mexican taco bowl. It features the savory "meat" - a resounding boom; a dollop of creamy dressing - a satisfying bam; and the combo of delicious fillings all coming together for an audible "yum."
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What Is In This Taco Bowl?
Here is a picture of everything you'll need to build your bowl. The recipe card below has the complete lineup and how much of each to use.
- Easy Walnut Taco Meat - This takes no more time than traditional ground beef and is just as delicious. I use it to make Vegan Picadillo (Cuban-Inspired), and it's so good! The whole fam-damily loves this "meat." I have a full post all about Easy Walnut Taco Meat if you want more information about how to use it and its variations.
- White Rice - I am team basmati or long-grain rice for cilantro lime rice but use your favorite. This Instant Pot Cilantro Lime Rice is an excellent alternative if you have a pressure cooker.
- Black Beans - Pinto beans are a good alternative.
- Spices and Aromatics - You'll find all the spices and aromatics you need in the walnut meat and avocado crema.
- Avocado Crema - This sauce is one of my delicious 5-in-5 sauces - 5 ingredients in less than 5 minutes. I have a dedicated post to the Easy Vegan Avocado Crema with all those details bloggers love to tell you about.
How To Make A Vegan Taco Bowl
Here are the pics for you to see what you'll be doing. If you juggle your process just right, you can have this done in no time. See the recipe card for any details.
Step 1: Combine rice, water or vegetable broth, salt, and olive oil in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until tender and liquid is absorbed.
Step 2: Remove the saucepan from heat and let the rice steam, covered, for 5 minutes to increase fluffiness. Then, fluff with a fork and mix in lime zest, lime juice, cilantro, and the rest of the oil.
Step 3: While the rice cooks, make the vegan taco meat in the food processor then cook on a skillet.
Step 4: While the taco meat is in the skillet, make the vegan avocado crema by combining all the ingredients in a bullet, food processor, or blender.
Step 5: Divide the rice among 4 bowls to assemble the bowls. Top with walnut meat, black beans, sweet corn, tomatoes, and red onion. Add vegan sour cream, fresh cilantro, avocado crema, and a squeeze of lime juice. See below for more favorite toppings.
Additional Topping Options
- Guacamole
- Jalapenos
- Vegan Cheese Shreds,
- Salsa - Fresh or jarred
- Shredded Lettuce
- Sliced Avocado
- Roasted Sweet Potato
- Sliced Radishes
- Pickled Onions
- Pico de Gallo
- Vegan Ranch
- Vegan Jalapeno Sauce
- Mango Cucumber Salsa
Top Tips
- Meal prepping this recipe is a breeze! You can easily pack it into individual containers for each day of the week or have a ready-made container for daily grab-and-go convenience. Just leave out the things that spoil quickly, like avocado.
- There is so much flavor in the walnut taco meat, cilantro lime rice, and avocado crema that there is no need to add more spices to the beans or char the corn.
- If you're in a rush, a quick zap in the microwave or a flash on the stovetop will heat up those beans. If you have more time and want to add a little more flavor, sauté the beans with a minced garlic clove and a pinch of cumin in a skillet over medium heat for 3-5 minutes, until they're heated through and fragrant, adding a splash of water if needed to prevent sticking.
- If you're throwing calories out the window, transform a flour tortilla into an edible bowl. To make a taco bowl shell, brush a flour tortilla with oil, then press it into an oven-safe bowl to shape it. Bake at 375°F (190°C) for 15-20 minutes until crispy. Cool, fill, and enjoy!
Serving Suggestions
Here are some other great ideas to pair this dish with.
- Grilled Corn on the Cob: Brushed with a bit of lime juice and chili powder for some extra zing.
- Vegan Tortilla Chips: Perfect for scooping up the goodness or serving them as a side with Mango Habanero Salsa.
- Roasted Veggies: Think bell peppers, zucchini, and onions, seasoned and roasted till they're just right.
- Fresh Salad: Try a simple side salad with a creamy dressing like Easy Vegan Ranch Dressing.
- Vegan Cornbread: For dabbing into the bowl and soaking up all those flavors.
Tips For Easy Meal Prep
To make these quick, just meal prep! Here are a few tips.
- Spend time cooking your base ingredients in bulk. Think big pots of cilantro rice and a large batch of walnut taco "meat."
- Get all your fresh veggies and toppings, like tomatoes and onions, chopped at the start of the week. Store them in separate airtight containers in the fridge.
- Make your avocado crema in advance. In less than 5 minutes, make this sauce that keeps well in the fridge for a few days and is key to bringing so much flavor to your taco bowl so don't skip it.
- Create the bowls and store them in individual air-tight containers for a grab-and-go option. Plant on making about 4 meals out of this recipe.
More Vegan Mexican Recipes
Got a minute? I'd love for you to dive into the comments and rate this vegan taco bowl. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Taco Bowl
Ingredients
For the Cilantro Lime Rice
- 1 ½ cups uncooked white rice I use long grain, basmati, or brown rice*
- 3 cups water or veggie broth
- 1 teaspoon salt
- 1 tablespoon oil divided
- ½ cup cilantro chopped and loosley packed; ~15 grams
- zest and juice of one lime
For the Taco Bowls
- 1 batch easy walnut taco meat
- 1 15 ounce can black beans rinsed and drained*
- 1 cup corn kernels fresh, frozen and thawed, or canned
- 1 cup tomatoes chopped
- ½ red onion finely diced
- fresh cilantro chopped, for garnish
- lime wedges for serving
- vegan sour cream
- vegan cheese shreds optional
- salsa or hot sauce for serving (optional)
Vegan Avocado Crema
- 1 Hass avocado
- ½ cup vegan yogurt substitute with vegan sour cream
- ¼ cilantro
- 4 cloves garlic
- 2 tablespoons lime juice
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook the Rice: Rinse the rice according to your package directions. Add the rice, water or broth, salt, and ½ tablespoon of oil in a medium saucepan. Bring this to a brisk boil, then lower the heat to a simmer, covering the saucepan tightly with a lid. Allow the rice to simmer for about 15 minutes or until it's tender and has absorbed all the water. After removing the saucepan from the heat, let the rice sit, still covered, for an additional 5 minutes to steam and become fluffier. Finally, fluff up the rice using a fork and fold in the zest of one lime, lime juice, chopped cilantro, and remaining oil.
- Prepare the Walnut Meat: Make the easy walnut meat while the rice is on the stove.
- Assemble the Bowls: Divide the cilantro lime rice into four bowls. Top each with an equal amount of walnut taco meat, black beans, corn kernels, avocado slices, cherry tomatoes, and red onion.
- Serve: Sprinkle with jalapeno slices, vegan cheese shreds, and a dollop of vegan sour cream if desired. Garnish with fresh cilantro and serve with lime wedges and salsa or hot sauce.
Alan says
Huge hit! These are super filling but also didn't weigh me down - a perfect mid week delight. Thnks for posting!
Regi Pearce says
Wonderful to hear! I also love it for a weekday lunch meal. Thanks for commenting.