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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!

5 from 5 votes
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
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Low Fat Vegan Mexican Taco Bowl
Prep Time
15 mins
Cook Time
35 mins
soaking time
2 hrs
Total Time
50 mins
 
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!
Course: Main Course
Cuisine: Mexican
Keyword: taco bowl without meat, Vegan taco bowl
Servings: 4 bowls
Calories: 288 kcal
Author: Sophia DeSantis
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 oil if you use it)
  • dash sea salt
  • 2 medium sized avocados , chopped (about 4 inches in length)
  • 1 cup corn (frozen or cooked fresh)
  • 4 cups chopped lettuce
  • Easy Fresh Mexican Salsa
  • Garlicky Lemon Crema
  • Easy Red Enchilada Sauce
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)
US Customary - Metric
Instructions

  1. Preheat oven to 450°F/230°C. Wash and cut potatoes (skins on) into pieces, you can use whatever thickness you desire.

  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6. 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).
  7. 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. 
  8. 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!
Recipe Notes
  • Nutritional info does not include condiments
  • 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.
Nutrition Facts
Low Fat Vegan Mexican Taco Bowl
Amount Per Serving
Calories 288 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 105mg 4%
Potassium 1198mg 34%
Total Carbohydrates 34g 11%
Dietary Fiber 12g 48%
Sugars 4g
Protein 7g 14%
Vitamin A 30.4%
Vitamin C 31.9%
Calcium 8.1%
Iron 33.3%
* Percent Daily Values are based on a 2000 calorie diet.

If you like this recipe, please consider rating it with the star rating system and leaving a comment below. I love hearing from you and seeing your awesome remakes! Find me on Instagram and tag me @veggiesdontbite and #veggiesdontbite, or you can also find me on Facebook, and Pinterest. Thanks for helping me spread the word about delicious food!

Nutrition and metric information should be considered an estimate. Please read more about that here.

This post may contain affiliate links or sponsored content. For more information on this, please click here.

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Comments

    • Thank you Debi! It’s my favorite too and this is definitely loaded with all the goodies! Let me know if you try it!

      Reply

    • Ha! Thanks Rebecca! I got it custom made. You should get a fork, and use it to eat this bowl! Double the goodness!!

      Reply

  5. Sophia,

    I LOVE that cute spoon! Where did you get it? I’m digging your recipe bowls. I’m a huge fan since I’m always on the go and don’t have time to cook for me and the Other Half. Saving this recipe and all of the others!

    Reply

    • Thanks Mica! Bowls are the best to leave for others for dinner. Easy to throw together once everything is prepped! I got my form custom made by Aly from For Such a Tine Design!

      Reply

    • Thanks Dana! I love the fork! Aly of For Such a Time Designs custom made it for me. And it’s the perfect meal to use it to eat!

      Reply

  7. This bowl of deliciousness is so perfect!!! LOVE how colorful this is AND the double sauces (triple if you count the salsa)!!! YAY! What a fantastic combo of ingredients, too. I love that you used purple potatoes and avocado just makes everything better. Looks amazing, Sophia!! <3

    Reply

    • The more sauces the better! LOL! Yes, this was one that needed a few different sauces in my opinion. I just love the different flavors they each bring! Thanks so much Mandy!

      Reply

    • Thank you Mel! I love all the different flavors! The crema is really garlicky and tangy and so good!

      Reply

  13. Even though I just ate our Mexican bowls tonight for dinner, I could still totally devour yours next! They look totally awesome and I love that you added potatoes to it, major brownie points right there! And the more sauce, the better! I laughed out loud at your comment “little latin lovers” LMAO!!! So damn funny!

    Reply

    • Thanks Brandy! Yes potatoes were a must have since I base this off of a combination of some of our favorite tacos, one being my tacos with potatoes. Carbs upon more carbs right?! And once you eat this, you will become a Latin lover ?

      Reply

    • Avocados are definitely amazing where I love! Fallbrook is an avocado capital and I can drive there. SO good. We could live on them! Thanks so much!

      Reply

  15. Ok….first things first…THAT fork is AWESOME! It looks perfect in those pictures. Great branding 😉 And now for that stunning taco bowl. I love it! This is calling my name. I swear I could eat something like this every single day. Stumbling & Pinning cause I love it so much 😀

    Reply

    • Thanks Vanessa! I had the fork custom-made for the blog. I love it too! And thanks for your kind words about the recipe. I could totally eat this kind of thing every day too!

      Reply

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

      Reply

  20. 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

  21. 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

    • 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

  22. 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

    • 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

  23. 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

  25. 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

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