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Low Fat Vegan Mexican Taco Bowl

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When all your favorite Mexican flavors unite in one ultimate low fat vegan Mexican taco bowl drizzled in garlic lemon cream and easy enchilada sauce!

A close up of a Low fat vegan Mexican taco bowl with a fork picking up some food

You know when you want to eat a bunch of different things, and can’t decide how to eat them so you just throw them all into a bowl, smother in sauce, and dive in head first? That’s kinda how this recipe was born.

Mexican is one of my all time favorite foods, I mean I DO live in San Diego. So it comes with the territory. I often crave the flavors and I’m not always sure what to do, so this time together they went into a bowl to create this ULTIMATE LOW FAT VEGAN MEXICAN TACO BOWL. Say that 5 times fast. Actually, don’t. Just make it, because this is a beast of a meal you don’t want to miss!

An overhead shot of a Low fat vegan Mexican taco bowl on a wooden surface with a fork

I’m really into the random throw togethers right now. Have you noticed? Grilled black bean, avocado and rice burritos, pizza burritos …hey, I’m sensing a theme!

Well at least this time, I’m going tortilla free in this vegan Mexican bowl. But mostly that’s because I had so many things I wanted inside, it didn’t fit. Ha!

Vegan Mexican Taco Bowl = Healthy Comfort Food

The bowl is a craze that I don’t think I’ll ever get sick of though. It’s so easy to just throw awesome flavors together for a quick healthy meal. Plus, with three kiddos it’s really easy to customize it for happy dinners without making any extra work. No avocado, great (but weird, I feel sorry for you)!

Decided you don’t eat beans on Mondays, no problemo (toddlers, hmph)! Plus, now I can dump on hot sauce for me because I put hot sauce on just about everything!

A close up of a Low fat vegan Mexican taco bowl on a wooden surface with a fork on top

One of my first bowl experiences was seeing this one by Oh She Glows, I was so intrigued at all the flavors and I was dying to try it. But really, the bowl is an amazing concept.

Now I wish I knew who thought it up so I can give them a huge thank you! I have three other savory bowls, all awesome but different flavors. My BBQ Tahini Power Bowl, Sweet and Spicy Power Bowl, and the Sushi Bowl. I am so excited to add one with a little latin flair to the mix! And a huge bonus is that this vegan taco bowl is low fat. Cha-ching!

A side shot of a Low fat vegan Mexican taco bowl drizzled with hot sauce

I highly recommend prepping all the parts for this Mexican bowl in advance and having them ready for the week. This makes dinner so super easy to throw together and by the end of the day, I know you’re pooped like I am. See my notes on what you can do to make dreamy fast easy dinners your reality!

Here are some other wonderful Mexican recipes just as delicious as this bowl!

A close up of a a side shot of a Low fat vegan Mexican taco bowl drizzled with hot sauce with a fork scooping out some food

Low Fat Vegan Mexican Taco Bowl

Sophia DeSantis
When all your favorite Mexican flavors unite in one ultimate low fat vegan Mexican taco bowl drizzled in garlic lemon cream and easy enchilada sauce!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
soaking time 2 hrs
Total Time 50 mins
Course Main Course
Cuisine Mexican
Servings 4 bowls
Calories 124 kcal

Ingredients
 
 

  • 2 medium sized purple potatoes , chopped into medium pieces (about 4 inches in length, other varieties work too)
  • 2 tablespoons veggie broth to roast potatoes , (low sodium if needed) or a drizzle of your favorite oil
  • dash sea salt
  • 1 cup corn (frozen or cooked fresh)
  • 4 cups chopped lettuce

Easy “Refried” Beans:

  • 1 can (15 ounces) black beans
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon garlic powder
  • sea salt , to taste (depending on if your beans are salted, see note)

Optional toppings:

Instructions
 

  • Preheat oven to 450°F/230°C. Wash and cut potatoes (skins on) into pieces, you can use whatever thickness you desire.
  • Optional for crispier potatoes (or go straight to the next step): Soak potatoes in a bowl of water for 1-2 hours to remove some of the starchiness. Dry thoroughly, or let air dry.
  • Place potatoes in a bowl and mix with veggie broth (or oil if you use it), and a dash of salt. Then, put potatoes on a parchment lined cookie sheet and bake for 35-45 minutes, depending on thickness, until golden brown.
  • While they are baking, put the can of beans into a medium pot, juice and all. Cook over medium heat until it begins to bubble. 
  • Add in chili powder, cumin, garlic powder and salt and mash with a potato masher as it cooks to give them the “refried” consistency. Once mashed, turn heat to low and keep warm.
  • Chop lettuce, avocado and warm frozen corn. Make salsa and sauces if you don’t have them prepped (although I highly recommend you do this the day before).
  • Once potatoes are done, assemble the bowls. Place 1 cup lettuce at the bottom of each bowl, then top with even amounts (divide ingredients) of potatoes, beans, corn and avocado. 
  • Place about 1/4 cup (or more if desired) salsa in the middle and drizzle with Garlicky Lemon Crema and Easy Enchilada Sauce. Enter into Mexican food heaven!

Notes

  • Nutritional info does not include optional toppings
  • You will have leftovers of the salsa and the sauces, so you can cut the amount of each you make or store them in the fridge, or freezer, to use with another meal.
  • See the site for other recipes for each. The salsa goes amazing with chips as an appetizer or snack. I highly recommend seeing below on how you can prep these ahead of time to make a super fast and easy dinner!
Tips to prep ahead:
  • Make Salsa, lemon crema and enchilada sauce, roast the potatoes, and make the beans. You can also have the lettuce chopped.
Baby/toddler food idea:
  • Feed baby beans with the soft inside of some potatoes along with mashed avocado and a light sprinkle of the lemon cream and enchilada sauce if they are ready for flavors. For toddler, cut potatoes and avocado into small pieces, and serve alongside some corn cooked until soft and black beans kept whole and cut into halves. Can even give some of the sauces as dips.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 124kcalCarbohydrates: 26gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 83mgPotassium: 711mgFiber: 6gSugar: 3gVitamin A: 1371IUVitamin C: 16mgCalcium: 69mgIron: 5mg

Nutrition and metric information should be considered an estimate.

Keyword taco bowl without meat, Vegan taco bowl
Tried this recipe?Let me know how it was!

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Comments

    • veggiesdontbite says

      Hi Jeff, when I switched my recipe card system over some of the recipes did not transfer correctly. I just updated this one. Thanks!

      Reply

  2. Psychic Nest says

    Hi Sophia,

    Great presentation of the dish along with all these amazing flavors put together. This taco bowl is fantastic, I can’t wait to try it. Thank you!

    Zaria

    Reply

  4. Erin says

    Oh, yeah!!!! I LOVE Mexican food – it’s always been my favorite and I’m pretty sure it always will be! This bowl is beautiful and so colorful! I love all the toppings (especially that sweet corn) and those tortilla chips look wonderful…that close up shot with the ingredients piled on is calling my name! I can’t wait to try this recipe!!!

    Reply

  5. Patricia @ Grab a Plate says

    I looooove your “throw together” dish, here! Looks so yummy filled with all the things I love! I’m sort of in your position — I live in Phoenix, and it so hard not to love Mexican meals and ingredients — so much goodness to enjoy! Nice meal!

    Reply

    • veggiesdontbite says

      Thanks Patricia! Mexican is so versatile in all the different things you can do with it so it’s easy to eat all the time!

      Reply

  6. Donna says

    Dump and go bowl dishes are definitely my favourites! This Mexican one sounds amazing, love the flavours you have going on. We are actually headed to San Diego for the first time next month, so excited to try all the food there 🙂

    Reply

    • veggiesdontbite says

      Thanks Donna!! I love bowls too. Oh wow!! You’re going to love it here. Where are you staying? If you’re near the downtown area there are so many awesome places! Try Cafe Gratitude and Civico 1845 in little Italy. And there’s a new one Bar Kindred in Southpark that’s supposed to be awesome!

      Reply

  7. Lucie @WIN-WIN FOOD says

    Now that’s my ideal dinner! Healthy, delicious and versatile enough to utilize those leftover ingredients in my fridge 🙂 Oh and your easy take on refried beans is amazing! I’ve always given up on these thinking it must take forever and call for too many unhealthy ingredients, this is perfect <3

    Reply

    • veggiesdontbite says

      Awe, thanks Nancy!! You’re too kind! I’m always craving Mexican. Lol! Let me know if you try it!

      Reply

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