Vegan Taco Bowl are like a taco salad minus the lettuce with all of your favorite fixings. With sauteed veggies, rice, beans, avocado, and your choice of taco meat. Perfect vegan meal anytime! Gluten-free and oil-free depending on the taco meat you choose.
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 - Choose a gluten-free protein such as tofu, tempeh (make sure it doesn't include grains), lentils, or extra beans. This vegan taco meat is a personal favorite! And be sure to use GF tamari instead of soy sauce for seasoning.For Soy-Free - Choose seitan, lentils, or beans, and replace the tamari with coconut aminos and/or sea salt.Storage and Reheating - For meal prep, store the cooked components (rice, beans, sautéed veggies, and meat) separately or together in the refrigerator for up to 5 days. When you're ready to eat, reheat the ingredients, then add salsa, olives, tomatoes, cilantro, cheese, and avocado.The Vegan Queso Fresco can be made up to 5 days in advance. Store in an airtight container in the refrigerator.