Publised on 29/10/2023 by Richard. Last Updated on 07/11/2023 by Richard.
My easy vegan taco bowl recipe with Mexican rice, spicy vegan beef, salsa and veggies! It's the vegan bowl dreams are made of!
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!).
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🧈 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!)
- 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 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!
1. Make the quick pickled onions! Super easy, just squeeze the lime over the onions and pop in the fridge! Bingo!
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!
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.
4. AAAnd finally! We assemble! Rice at the bottom, everything else on top! It's as simple as that!
🔀 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!
🤷♀️ Vegan Taco Bowl FAQs
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!
Vegan Taco Bowls
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
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
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