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!
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!
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!
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!
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!
- 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
- 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)
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!
- 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.