Vegan Taco Bowl

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When I can get all the nutrients and delicious flavors in one bowl like this Vegan Taco Bowl, I’m all in. Yes, please! Being able to prep everything ahead makes it perfect for busy days, and I can have it ready in just 20 minutes. The combo of crunchy cabbage, seasoned lentil walnut taco meat, creamy avocado, and zesty salsa with my spicy vegan sour cream is so satisfying every time.

I’m pretty sure you’ll agree with me when I say bowl recipes are just the best. They’re quick, easy to throw together, and perfect for those non-stop days when I’m juggling errands, school pickups, and everything in between. That’s exactly why I had to add this vegan taco bowl to my list, it’s joining my two other favorites, the vegetarian burrito bowl and my super tasty vegetarian egg roll in a bowl, and I think it fits right in.

In addition to being kid and parent friendly, these bowls are healthy, delicious, and easy to switch up to keep things interesting. I make them even easier by using pre-prepped fillings and toppings when I’m short on time.

🥘 Ingredients

These wholesome ingredients are what I use to build the base of my vegan taco bowl.

Shredded Cabbage: Lettuce works too, but I really love the extra nutrition and crunch that shredded red cabbage adds to the bowl.

Vegan Mexican Rice: I like making Mexican rice at home so I can control the flavors and ingredients, but regular brown rice or pre-made Mexican rice works just as well if you’re short on time.

Walnut Taco Meat: One of my favorite parts of this bowl is the meat. I usually mix walnuts with lentils, mushrooms, or even tofu to get that hearty, ground-beef-like texture that makes the bowl super satisfying.

Black Beans: When I’m short on time, I use canned black beans, rinsed and drained for convenience, but if I have a little more time I’ll make these homemade black beans which are absolutely delicious! I add them in for more protein, fiber and texture.

Toppings: I like to mix and match depending on what I have, but my go-to combo is creamy avocado or guacamole, salsa, and either a spicy vegan sour cream (which I make by adding hot sauce to my vegan sour cream recipe), or sometimes I’ll go with a simple vegan taco sauce instead.

🔪 How To Make

Making these vegan taco bowls is one of the easiest meals to pull together, especially if you’ve prepped the ingredients ahead of time. Here’s how I like to do it:

Begin Building Your Bowl: I always start with the rice, beans, taco meat, and cabbage. They’re the heartier ingredients and make a solid base that holds up well once the toppings go on.

Finish Your Bowl: I add my favorite toppings like avocado, salsa, or spicy vegan sour cream, then I grab a fork and dig in!

📖 Variations

While I’ll often just eat this recipe as is, my family loves it when I put out a bunch of toppings for them to add to and customize their bowl! Here are some ideas to get you started:

Other Veggies: I like to mix in about half a cup of extras like jalapeños, chopped cilantro, diced tomatoes, bell peppers, onions, or even roasted corn. Roasted squash or sweet potatoes are also delicious and make the bowl feel extra hearty.

Other Proteins: Sometimes I switch it up with half a cup of pinto beans, white beans, crumbled tofu, tempeh, or chickpeas. They all work great and still keep the bowl totally plant-based.

For Texture: I love adding around half a cup of taco-seasoned jackfruit or mushroom carnitas. It gives the bowl a nice meaty bite without using actual meat.

Other Sauces and Salsas: A couple of tablespoons of hot sauce, cheese sauce, my delicious chipotle corn salsa , or pineapple pico de gallo can completely change the flavor. I always finish mine with a squeeze of fresh lime juice.

🍽 Serving Suggestions

Most of the time, I serve these bowls with a toppings bar so everyone can build their own. But when I want to change things up a bit, this recipe also goes great with a few of my favorite Mexican-inspired sides and appetizers.

Other Side Dishes: I like to serve these bowls with lighter sides like my Mexican street corn fries or my healthy taco dip. They add a fun touch without making the meal feel too heavy.

Drinks: A glass of cucumber lime or hibiscus agua fresca is always a great match. It’s refreshing and helps cool down the heat from the salsa and spices.

Other Mains: If I’m making a bigger spread, I’ll serve these bowls alongside my vegan taquitos or this vegan tortilla soup.

🧊 Storage Directions

Refrigeration: I don’t recommend storing these bowls once assembled. However, you can store each of the ingredients separately in airtight containers in the fridge. They will keep for up to 5 days.

Freezing: This recipe doesn’t freeze well.

Reheating: I usually warm up the fillings separately, but you can also assemble the bowl and heat it in the microwave for one to two minutes. Just heat until everything reaches your ideal temperature.

❓Recipe FAQs