When all your favorite Mexican flavors unite in one ultimate low fat vegan Mexican taco bowl drizzled in amazing vegan sour 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!
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!
One of my first bowl experiences was seeing this bowl 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!
Here are some other wonderful Mexican recipes just as delicious as this bowl!
- Healthy Crunchy Taco Cups
- Easy Fresh Mexican Salsa
- Mexican Tequila Lime Chickpea Soup
- Vegan Enchilada Casserole
- Easy Pineapple Salsa
Low Fat Vegan Mexican Taco Bowl
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:
- 1 medium sized avocado , chopped
- Easy Fresh Mexican Salsa
- dairy-free sour cream
- Easy Red Enchilada Sauce
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 sour cream 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!
- Make Salsa, sour cream and enchilada sauce, roast the potatoes, and make the beans. You can also have the lettuce chopped.
- Feed baby beans with the soft inside of some potatoes along with mashed avocado and a light sprinkle of the sour 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
Nutrition and metric information should be considered an estimate.
Sharadia says
I have a question about the garlic lemon cream sauce. Can you direct me to the garlic lemon part of the recipe. I noted on the sour cream recipe it said to make sure to use lime. I’m a little confused… thanks.
veggiesdontbite says
Hi Sharadia! That was an old version of the recipe which has now been updated to my vegan sour cream. There were a few spots in the taco bowl recipe that missed being updated but they are fixed now! You are welcome to add any lemon or garlic to the sour cream as you blend it if you like those flavors.
Jeff says
This is not low fat
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!
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
veggiesdontbite says
Thanks so much! The flavors work well together, we love Mexican food!
Valencia - Life of a Vegaholic says
I love a great Mexican bowl! It’s so colorful and it looks super yummy!
veggiesdontbite says
Thanks so much Valencia!
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!!!
veggiesdontbite says
Thanks Erin! I love Mexican food too!! SO good!
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!
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!
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 🙂
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!
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
veggiesdontbite says
Thanks Lucie!! I love easy around here these days. And the beans are so easy!!!
Gin says
This bowl sounds like Mexican perfection! I love how you dress up those refried beans with clever spices!
veggiesdontbite says
Thanks Gin!! Yes, refried beans at home are the best!!
Kelly @ TastingPage says
This is my kind of Mexican taco ball. It’s so much healthier, and tastier if you ask me. Looks wonderful!
veggiesdontbite says
Thanks Kelly! So much healthier and tastier for sure!
nancy @ ordinary vegan says
Love this site and all your photos. I have been craving Mexican all week so this will be the perfect weekend family dinner. Thanks for sharing
veggiesdontbite says
Awe, thanks Nancy!! You’re too kind! I’m always craving Mexican. Lol! Let me know if you try it!
Debra @ Bowl Me Over says
Your Taco Bowl looks just amazing – all of the yummy crunchy vegetables, looks just perfect. A great combination of flavors and wonderful meal!
veggiesdontbite says
Thanks Debra! It’s a great one bowl type of meal!