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

Total Time 20

Servings

Calories 672kcal

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)

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!

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.