Vegetarian Taco Bowls
A flavorful, colorful bowl inspired by tacos — without the mess of shells! These vegetarian taco bowls are hearty, satisfying, and endlessly customizable with fresh toppings and sauces.
Time Required
Prep Time 15 minutes
Cook Time 15–20 minutes
Total Time 30–35 minutes
Ingredients
Base:
1 cup brown rice, white rice, or quinoa
2 cups water or broth
Optional: 1 tbsp lime juice and 1 tbsp chopped cilantro (for flavor)
Protein:
1 tbsp olive oil
1 can (15 oz) black beans or pinto beans, drained and rinsed
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
Salt & pepper to taste
Optional: ½ cup corn (fresh, frozen, or canned)
Veggies & Toppings:
1 cup cherry tomatoes, halved
1 red bell pepper, diced
½ red onion, finely chopped
1 avocado, sliced or cubed
1 cup shredded lettuce or chopped romaine
¼ cup fresh cilantro, chopped
½ cup shredded cheese (cheddar, Monterey Jack, or dairy-free)
¼ cup sour cream or vegan sour cream
½ cup salsa, pico de gallo, or guacamole
Fresh lime wedges
Instructions
Step 1: Cook the Grains
1. In a pot, bring water or broth to a boil.
2. Add rice or quinoa, reduce heat, cover, and simmer according to package instructions (15–20 minutes).
3. Fluff with a fork and stir in lime juice and chopped cilantro if using.
Step 2: Prepare the Beans
1. In a skillet over medium heat, warm olive oil.
2. Add beans, corn (if using), cumin, chili powder, garlic powder, paprika, salt, and pepper.
3. Stir and cook for 5–7 minutes until heated through and slightly crispy on edges.
Step 3: Chop & Prep Toppings
1. While beans cook, chop tomatoes, onion, bell pepper, lettuce, and avocado.
2. Grate cheese, chop herbs, and get toppings ready.
Step 4: Assemble the Bowls
1. In each bowl, layer:
A scoop of rice or quinoa
A generous portion of seasoned beans
Fresh veggies (lettuce, tomatoes, onions, bell pepper)
Sliced avocado and cheese
Toppings: salsa, sour cream, cilantro
2. Squeeze fresh lime over each bowl and serve.
Notes
Add jalapenos or hot sauce if you like heat.
Use cauliflower rice for a low-carb option.
For extra crunch, sprinkle with crushed tortilla chips or roasted pepitas.
Tips
Great for meal prep: store grains, beans, and toppings separately.
Make it vegan by skipping dairy cheese and sour cream (or use plant-based versions).
Swap in tofu, tempeh, or lentils for variety.
Frequently Asked Questions
Q: Can I serve this cold?
A: Absolutely! It works great as a cold salad bowl, especially with quinoa or chilled rice.
Q: What’s the best grain for taco bowls?
A: Brown rice is hearty, but quinoa or even farro adds a nice texture. Use what you love!
Q: Can I make this ahead of time?
A: Yes. Store ingredients separately and assemble when ready to eat. Keeps well for up to 4 days.
Nutritional Information
Calories 450–550 kcal
Carbohydrates 50 g
Protein 14 g
Fat 22 g
Fiber 13 g
Sodium 480 mg