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Vegan Taco Bowl Recipe
This vegan taco bowl is they perfect way to feed all types of eaters with one meal. It's easily customizable and can be prepped ahead!
Course
30 Minutes or Less, Main Course
Cuisine
Mexican
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
672
kcal
Author
Sophia DeSantis
Ingredients
3
cups
shredded cabbage
2
cups
Mexican rice
, or use any rice you prefer (use ready made for a fast meal)
1
cup
lentil walnut taco meat
, or any other taco meat you prefer (see note)
1
cup
black beans
, homemade or store bought
1
avocado
½
cup
salsa
½
cup
Spicy Cilantro Cream
, or any other sauce you prefer (homemade or store bought)
To Serve (optional):
Jalapeno
Cilantro
Limes
Shredded cheese or cheese sauce
Hot sauce
US Customary
-
Metric
Instructions
Build the taco bowls by putting the ¾ cup cabbage, ½ cup rice, and ¼ cup taco meat and ¼ cup beans at the bottom of each bowl.
Top with ¼ the avocado, 2 tablespoons salsa, 2 tablespoons spicy cilantro cream and any other garnishes you prefer!
Enjoy!
Notes
My lentil walnut taco meat makes 4 cups, so you only need ¼ the recipe. Or make the whole thing and freeze for later use.
You can adapt these to be whatever you prefer with the toppings and main ingredients.
The time is for using frozen or ready made ingredients. If you make everything from scratch the total time will be about an hour.
Nutrition facts are for the main ingredients only. They will change depending on what you use and top it with.
Nutrition
Calories:
672
kcal
|
Carbohydrates:
108
g
|
Protein:
21
g
|
Fat:
19
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
590
mg
|
Potassium:
1103
mg
|
Fiber:
18
g
|
Sugar:
5
g
|
Vitamin A:
1014
IU
|
Vitamin C:
26
mg
|
Calcium:
121
mg
|
Iron:
6
mg