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.
The average taco bowl is partially vegan friendly.
That is, many of the ingredients in the taco bowl are already vegan.
However, a regular taco bowl may also include non-vegan ingredients such as meat or chicken as well as cheese. These ingredients will not be included in a vegan bowl.
Vegan taco bowls are simply taco bowls that are made using vegan ingredients.
These ingredients may include salsa or pico de gallo, avocado, and beans .
Other ingredients that you may also find in a vegan taco bowl include:
🔵Carbohydrates from Tortilla Chips or Rice.
🟡Protein from sources such as chickpeas.
🟣Greens such as spinach or salad.
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.
- 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.
- 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.
- 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
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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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.👇👇👇
In case you missed it.
Easy Vegan Taco Bowl Recipe, a delicious dinner or lunch recipe packed with healthy vegetables, beans, and rice.
Easy Vegan Taco Bowl Recipe
Ingredients
- 2 cups Rice -prepared
- 1 cup Black Beans – see post for prep details.
- 1 cup Chickpeas – see post for prep details.
- 1 cup Corn – see post for prep details.
- 1 cup Tomatoes – diced.
- 1 Jalapeno -seeded and diced.
- â…“ cup Onion -diced.
- 2 tsp Garlic -minced
- 2 tbsp Vegetable Oil
- 1 cup Avocado – see post for prep details.
- 2 cups Spinach – baby, rinsed and dried.
- Cilantro -as desired for serving.
Seasonings as desired. This can include vegan taco seasoning, smoked paprika, salt and pepper.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See Foodwineandlove.com for details on this recipe.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Lastly, nutritional Information is only an estimate and thus, can however also, vary especially with ingredients that are used.
