Vegan Taco Bowls

5 from 1 vote

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

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: American, Mexican

Servings: 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