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–+ servings
overhead view of colorful taco bowl
My Quiet Kitchen
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Warm Vegan Taco Bowls

Like a taco salad but minus the lettuce and with ALL of your favorite fixings. These healthy and simple Vegan Taco Bowls include sauteed veggies, rice, beans, avocado, and your choice of taco meat. So flavorful and filling. Perfect vegan meal anytime!
Gluten-free and oil-free depending on the taco meat you choose.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 590kcal
Author Lori Rasmussen, My Quiet Kitchen

Equipment

Ingredients

For the saute:

  • 1 large onion, chopped
  • 1 large jalapeno, seeds removed (unless you want it spicy), diced
  • 3 cloves garlic, minced
  • vegetable broth or water as needed to soften the vegetables and prevent sticking
  • 1 ½ cups frozen corn
  • 3 big handfuls arugula or chopped kale, optional Not included in photos above.

For the meat:

  • 4 servings protein of choice such as seitan, crumbled tofu, or cooked beans or lentils; See Notes For the photos I used store-bought seitan chick'n.
  • taco seasoning blend (recipe included below), to taste Amount needed will depend on the protein used.
  • up to 2 tablespoons tamari, amount needed will depend on whether you're using a pre-salted ingredient like seitan or a plain one like tofu or lentils For soy-free, sub coconut aminos and/or sea salt.

For the bowls:

  • 3 cups cooked rice
  • 2 cups cooked black or pinto beans, rinsed and drained if using canned beans
  • 2 ripe avocados
  • 1 lime, cut into wedges
  • ¾ cup sliced black olives
  • 2 large handfuls cherry or grape tomatoes, halved
  • salsa
  • 1 large handful cilantro leaves
  • sea salt
  • ½ batch of Oil-Free Almond Queso Fresco Or sub other vegan cheese of choice.

Taco Seasoning Blend:

  • 1 ½ teaspoons chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
US Customary - Metric

Instructions

Make the taco seasoning:

  • 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 saute 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.
  • Once the pan is fully preheated, add the protein, and 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 tamari. For unsalted tofu, tempeh, beans, or lentils, add tamari, 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 up 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 tamari instead of soy sauce to season.

For Soy-Free

Choose seitan, lentils, or beans, and replace the tamari with coconut aminos and/or sea salt.

Storage and Reheating

If making 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, just reheat those 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.

Nutrition

Calories: 590kcal | Carbohydrates: 80g | Protein: 34g | Fat: 15g | Cholesterol: 0mg | Fiber: 19g