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    Home » Recipes » Dinners

    Vegan Taco Bowl

    Published: Oct 29, 2023 · Modified: Jul 8, 2024 by Richard Makin

    🥜 NF
    🌾 GF
    🫛 SF
    <20 mins
    🌱 VG

    Publised on 29/10/2023. Last Updated on 08/07/2024 by Richard

    Jump to Recipe
    5 from 1 vote

    My easy vegan taco bowl recipe with Mexican rice, spicy vegan beef, salsa and veggies! It's the vegan bowl dreams are made of!

    vegan taco bowl

    This vegan taco bowl simply HAD to exist the moment I nailed my vegan Mexican rice recipe! It was fate! Topping the perfectly cooked tomato infused spicy rice with delicious vegan taco beef, pico de gallo, homemade lime pickled onions and veggies just seemed like the smart thing to do!

    We all know I love a vegan bowl, but specifically, I would happily eat one of these for literally any meal. They're quick to make, versatile and super customisable (see the optional extras section below for ideas!).

    vegan taco bowl
    Jump to:
    • 🧈 Vegan Taco Bowl Ingredients
    • 🥣 Vegan Taco Bowl Method
    • 🔀 Some Optional Extras!
    • 🤷‍♀️ Vegan Taco Bowl FAQs
    • Vegan Taco Bowls

    🧈 Vegan Taco Bowl Ingredients

    This vegan taco bowl is obviously filled with all the stuff you'd hope to find in a delicious next level taco - just without the tortilla! Here's a breakdown of everything you'll need to make the perfect taco beef (the star of this bowl!)

    ingredients
    • Olive oil
    • Onion (finely diced)
    • Clove of garlic (finely minced)
    • Vegan mince (aka vegan ground beef) I use This brand or Beyond, but any will do!
    • Dark soy sauce
    • Ground cumin
    • Ancho chilli powder
    • Ground coriander
    • Tomato purée
    • Water
    • Salt and pepper to taste
    vegan mexican rice

    🥣 Vegan Taco Bowl Method

    Let's break this vegan taco bowl down into steps! As always, the full recipe is at the bottom of this page my friend, so don't panic! Just head there for the proper recipe, not this waffly chatty section. Here's how to make a taco bowl!

    making pickled red onions

    1. Make the quick pickled onions! Super easy, just squeeze the lime over the onions and pop in the fridge! Bingo!

    making pico de gallo

    2. Now make the pico de gallo! You'll need to dust off your chopping skills but I believe in you! You've got this!

    making the taco beef

    3. Now we cook the vegan taco beef! No real beef obvs, but gosh darn does this taste good! Be sure to cook it down until most of the sauce has been absorbed! We don't want wet vegan taco bowls.

    assembled vegan taco bowl

    4. AAAnd finally! We assemble! Rice at the bottom, everything else on top! It's as simple as that!

    vegan mexican rice arroz rojo

    🔀 Some Optional Extras!

    Super easy to dial up this vegan taco bowl recipe to make it into your favourite Mexican vegan bowl! Here are my ideas for extras to add!

    • My vegan sour cream! This stuff is so easy to whip up and so delicious! Drizzle over the rice bowl for a creamy tangy dimension!
    • Ready to get cheesy? Why not add my nacho cheese! It's so creamy and cheesy, you won't believe it! Ideal to give this bowl a more fast-food vibe!
    • Need crunch? Why not serve this vegan taco bowl with some tortilla chips on the side, with a bowl of guacamole too of course!
    • Black beans! An extra protein source never goes amiss! Heat em and spoon em on baby!
    • Go all out and whip up the ultimate vegan seven layer dip - trust me, it's seven layers of heaven!
    vegan taco bowl

    🤷‍♀️ Vegan Taco Bowl FAQs

    Q: What is Mexican rice?

    A: Mexican rice is steamed long grain rice made with tomato infused broth along with onion, garlic and spices. It's also crucial that the rice is lightly toasted when making Mexican rice, for extra flavour!

    taco bowl made with mexican rice
    vegan taco bowl

    Vegan Taco Bowls

    My easy vegan taco bowls recipe with Mexican rice, spicy vegan beef, salsa and veggies! It's the vegan bowl dreams are made of!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 bowls
    Calories: 396kcal
    Author: Richard Makin

    Ingredients

    For the Quick Pickled Onions

    • ½ a red onion finely sliced
    • Juice of one lime
    • Pinch of fine sea salt

    For the Taco Beef

    • 2 tablespoon olive oil
    • ½ an onion finely diced
    • 1 clove of garlic finely minced
    • 450 g vegan mince aka vegan ground beef
    • 1 tablespoon dark soy sauce
    • 1 teaspoon ground cumin
    • ¼ teaspoon ancho chilli powder
    • ¼ teaspoon ground coriander
    • 1 tablespoon tomato purée
    • 240 ml water
    • Salt and pepper to taste

    For the Pico de Gallo

    • ½ an onion finely diced
    • 2 large tomatoes finely diced
    • Small bunch of coriander finely chopped
    • Juice of half a lime
    • Pinch of fine sea salt

    For serving

    • 1 batch of vegan Mexican rice
    • 2 avocados peeled, destoned and sliced
    • 4 tablespoon jalapeño peppers fresh or pickled
    • 160 g cooked sweetcorn kernels
    • Fresh coriander
    Metric - US Customary

    Instructions

    To Make the Quick Pickled Onion

    • Place the onion in a small bowl and add the lime juice and salt. Mix well, cover and place in the fridge for at least 10 minutes or until bright pink.
      ½ a red onion, Juice of one lime, Pinch of fine sea salt

    To Make the Taco Beef

    • Place a frying pan over medium heat. Add the olive oil.
      2 tablespoon olive oil
    • Once hot, add the onion and garlic and fry for a few minutes or until softened.
      ½ an onion, 1 clove of garlic
    • Add the vegan mince and break up with a spatula. Fry for 5 minutes or until lightly browned.
      450 g vegan mince
    • Add the remaining taco beef ingredients and reduce heat to a simmer. Allow to cook for 10 minutes, stirring occasionally, or until the sauce has reduced nicely.
      1 tablespoon dark soy sauce, 1 teaspoon ground cumin, ¼ teaspoon ancho chilli powder, ¼ teaspoon ground coriander, 1 tablespoon tomato purée, 240 ml water, Salt and pepper to taste

    To Make the Pico De Gallo

    • In a medium bowl, mix together all the pico de gallo ingredients and set aside or cover and refrigerate.
      ½ an onion, 2 large tomatoes, Small bunch of coriander, Juice of half a lime, Pinch of fine sea salt

    To Serve

    • Divide the Mexican rice between four bowls.
      1 batch of vegan Mexican rice
    • Top each bowl with a quarter of the taco beef, pico de Gallo, quick pickles, avocado, jalapeños, sweetcorn and finally the fresh coriander.
      2 avocados, 4 tablespoon jalapeño peppers, 160 g cooked sweetcorn kernels, Fresh coriander

    Notes

    Quick note: the nutritional data for this recipe seems off. I believe this is because it doesn't include the rice, since this is listed as a different recipe. If you'd like a more accurate set of information, be sure to include the details from the rice recipe in your calculations.

    Nutrition

    Calories: 396kcal | Carbohydrates: 21g | Protein: 23g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 0.1mg | Sodium: 496mg | Potassium: 877mg | Fiber: 13g | Sugar: 4g | Vitamin A: 687IU | Vitamin C: 19mg | Calcium: 28mg | Iron: 7mg
    Tried this Recipe? Tag me Today!Mention @SchoolNightVegan or tag #schoolnightvegan!

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      5 from 1 vote

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      Recipe Rating




    1. Dana M Joyner

      July 17, 2024 at 11:42 pm

      5 stars
      Looks SOOO good! Can't wait to try it. I've always liked Gardein but the Beyond brand had great 'burgers', I might branch out and try the crumbles.

      Reply

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