Easy Vegan Taco Bowl Recipe

Easy Vegan Taco Bowl Recipe that is colorful and full of flavors.

This tasty taco bowl has the spicey, crunchy, and smooth elements of a taco bowl along with a tasty homemade pico de gallo.

Tasty and Easy Vegan Taco Bowl Recipe.

This homemade vegan recipe is packed with flavor and healthy ingredients.

Made with beans, chickpeas, and corn, this simple recipe touches all of the bases expected in a great tasting taco bowl.

Did you try my Grilled Tofu Tacos recipe?

That recipe is another tasty vegan idea based on a popular food. Both this taco bowl and that tofu taco would go nicely when served together.

Make this recipe taste even better by using vegan taco seasoning. You can find a variety of vegan seasonings here.

Frequently asked questions about vegan taco bowls.

Tips for making a vegan taco bowl.

The avocado that is in the center of my bowl is simply smashed avocado. Feel free to use guacamole, diced avocado, or sliced avocado instead.

Here are some more great tips for you.

1. To prepare dry chickpeas first rinse them in a colander and then soak them in a large bowl of water overnight. Drain the chickpeas and rinse them again before placing them in a large pot, and covering in water. Bring the chickpeas to a boil, and then simmer for 1 ½ hours or until they are tender. Drain the chickpeas before adding them to this recipe.
2. To prepare your black beans from scratch, start by rinsing them thoroughly in a colander to remove any debris or small stones. Soak the beans overnight submerged in water to soften and then drain and rinse them again in the morning. Place the drained beans in a large pot and cover with water. Then bring the beans to a boil, before simmering for 1 ½ hours or until they are tender. Drain the beans before adding them to this recipe.
3. This recipe can be as simple as using canned ingredients rather than preparing them from scratch. I use canned chickpeas, black beans, and corn.

How to store leftover taco bowl ingredients.

It is best to store the ingredients individually and then add them to the bowl before serving. If properly stored, the ingredients should last for about four days refrigerated.

By the way, while you are here you may also be interested in these ideas.

• Easy Healthy Garlic Cauliflower Rice
• Vegan Puttanesca Spaghetti
• Easy Chia Overnight Oats Recipe
• Vegan Orange Pecan Bundt Cake
• Quick Double Chocolate Loaf Cake
• Vegan 4 Ingredient Caramel Sauce
• Oat Flour Vegan Muffin Recipe
• Vegan Spiced Gingerbread Loaf Recipe

 

About this vegan taco recipe.

This vegan taco bowl recipe is a flavorful and hearty dish that combines the classic flavors of Mexican cuisine. The base of the bowl is a combination of rice and beans while the other ingredients add complementing flavors, textures, and colors.

To make this recipe we will start by preparing the rice and the pico de gallo.

The rice can then cool while the pico de gallo sets while refrigerated. Lastly, we can assemble the remaining ingredients in the bowl over the beans and rice base..

Ingredients needed to make Easy Vegan Taco Bowl Recipe

• Long Grain Rice. - Your rice should be cooked. You can sub in any rice of your choice.
• Black Beans- Cooked or if canned, rinsed.
• Chickpeas - Also cooked or if canned, rinsed.
• Corn. Canned corn should be rinsed. Fresh corn should be removed from cob and cooked.
• Tomatoes. Cherry or Roma work best. Your tomatoes should be diced.
• Jalapeno. Seeds removed and diced. Yes, you can add additional or omit.
• Onion. The onion should be diced and it will be divided.
• Garlic. Minced or chopped for sauteing.
• Oil. You can use olive oil or a neutral oil such as vegetable oil.
• Avocado. Fresh avocado or guacamole works too in this recipe.
• Spinach. Your spinach should be rinsed and dried.
• Seasonings as desired. This can include vegan taco seasoning, smoked paprika, salt and pepper.
• Garnish with cilantro.

How to make this Easy Vegan Taco Bowl Recipe

4 Servings.
Assembly Time: 10 minutes.

1. Make your rice according to the packaging if it has not been cooked yet. Allow the rice to cool while you prepare your other ingredients.
2. To make the pico de gallo, in a small bowl, combine together the diced tomatoes, jalapeno, and half of the onions. Cover the bowl and refrigerate while you work on the remainder of this recipe.
3. Next, prepare the corn, chickpeas, and black beans as indicated on the packaging. For example, if the ingredients are in a can, they should be rinsed and allowed to drain.
4. In a large pan on medium heat, warm the oil for about a minute. Then add the garlic and the onion and cook until softened, stirring as needed.
5. Next, add your chickpeas to the pan and saute until the chickpeas start to get crispy, about five to seven minutes. You will need to stir the ingredients as needed and season as desired while you saute. Remove the saluted chickpeas from the heat and let the cool while you assemble your ingredients.
6. To assemble the taco bowl, start by making a base using the rice. You can place the rice on the center on the bottom of the bowl with the ingredients on top or in a divided area on the sides of the bowl just as other ingredients will be.

Expert Tip👉 Make this recipe into a taco salad bowl by first making a base using the spinach along with other kinds of lettuce. Then you can top the bowl with the remaining ingredients

👇👇👇 Related recipes you may also be interested in.👇👇👇

• Grilled Tofu Tacos
• Vegan Beer Batter Cauliflower Tacos
• Easy Healthy Garlic Cauliflower Rice
• How to Make Cauliflower Fried Rice

Easy Vegan Taco Bowl Recipe, a delicious dinner or lunch recipe packed with healthy vegetables, beans, and rice.