Vegan Taco Bowl

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When I can get all the nutrients and delicious flavor 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.

Prep Time20

Total Time20

Course: 30 Minutes or Less, Main Course

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 672kcal

Author: Anjali Shah

Ingredients

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 sour cream , or any other sauce you prefer (homemade or store bought)

To Serve (optional):

US Customary - Metric

Instructions

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 sour cream and any other garnishes you prefer!
Enjoy!

Notes

My #1 Tip for making this vegan taco bowl recipe is to prep everything ahead of time. I like to make the taco meat and rice, and get all the toppings ready the day before, so when it’s time to eat, all I have to do is assemble and serve. The best part is that the fillings and toppings stay fresh in the fridge for up to 5 days, so I can enjoy this bowl more than once during the week without starting from scratch.
Taco Meat Tips: If you’re using my lentil walnut taco meat recipe, it makes 4 cups but you only need a quarter cup per bowl. I usually make the full batch and save the rest for future meals.

Layer Properly: The way you layer really matters. I start with rice, beans, and taco meat, then add cabbage for crunch and finish with creamy toppings like avocado and sauce.

Warm Base Before Adding Toppings: I always warm the taco meat, rice, and beans before building my bowl. It makes the whole meal taste fresher and more comforting.

Make It a Family Meal: My kids love building their own bowls. I set out all the toppings and let everyone mix and match what they like.

Keep Avocado Fresh: When I slice avocado ahead of time, I sprinkle it with lemon or lime juice to keep it from browning. It stays fresh longer and adds a nice zing too.

Nutrition