“Chipotle” Inspired Vegan Taco Bowl

Vegan “Taco Bowl”

What do you like in your vegan taco bowl?

Taco bowls are exactly what they sound like – the insides of a taco mixed in a bowl. Easy to make and customizable, taco bowls contain a protein source, veggies, greens, rice, beans, and a variety of toppings. Mix and match your favorite ingredients to create a custom vegan taco bowl.

My tip for a delicious vegan taco bowl? Drizzle with fresh lime juice, garnish with cilantro, and enjoy with a massive dollop of vegan sour cream.

Inspired by Chipotle

Chipotle is one of the most popular places for Mexican-style takeout meals among vegetarians, vegans, and gluten-free folks. From their fresh, seasoned veggies to their delicious plant-based protein sources, Chipotle has plentiful options for everybody.

As a Chipotle lover, I wanted to be able to re-create my go-to taco bowl at home whenever I wanted. Thus, this inspired-by-chipotle vegan taco bowl was born.

Skip out on fast food and give this hearty taco bowl a try. You’re in control of this one – whichever ingredients you fancy can be either added or omitted. Take it up a notch by trying out some grilled tofu or homemade guacamole.

Alternatively, if you’re finding yourself a bit scarce on ingredients, utilize what you have on hand and make it into something special. I find plant-based taco bowls to be perfect low-waste meal ideas for using up vegetables that are about to go bad!

Hearty & Nutritious Vegan Dinner

Dinner doesn’t have to be complicated.

Vegan taco bowls are one of my favorite dinners to eat during the week because of how easy it is to beforehand.

Assemble your bowl with meal-prepped ingredients for an easy weeknight meal. There’s something for everybody with hundreds of combinations for your individual taste preferences.

Plant-based taco bowls are incredibly nutrient-dense with a wide range of veggies, legumes, and whole-food ingredients.

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“Chipotle” Inspired Vegan Taco Bowl

Recipe Author: Nicole Riggs

Chipotle-inspired, versatile taco bowl featuring seasoned black beans & sweet potatoes, brown rice, avocado, vegan queso and fresh cilantro & lime juice.

Equipment

• Cutting board

• Skillet

Ingredients  

• 1 1/2 cups romaine lettuce

• 1/2 cup brown rice

• 1/3 cup black beans

• 1 sweet potato

• 1/3 cup cabbage shredded

• 1/2 avocado

• 1/4 cup red onion

• 1 heaping tbsp vegan sour cream

• 1/4 cup vegan cheese

• 1 tbsp vegan queso optional

• 1 tbsp avocado oil or oil of choice

• juice of half lime

• umami seasoning optional

Instructions 

1. Prepare rice: Cook according to instructions on the packaging, or bring 1/2 cup rice and 1 cup water to a boil. Reduce to a simmer and cover for about 25 minutes or until water is absorbed and rice is tender.

2. While rice is cooking, prepare black bean and sweet potato mixture: cut up sweet potato into very small cubed pieces to allow thorough cooking. Heat oil in a medium sized skillet. Add sweet potatoes, cover, and cook on medium-low heat for about 30 minutes, stirring occasionally until fork tender. Then, add cabbage, black beans, and umami seasoning (or seasonings of choice). Cover and let cook for 10 more minutes. Alternatively – air-fry sweet potato on 275 F for about 15 minutes or until fork tender. Add to the skillet with black beans and cabbage, then continue with remaining steps.

3. Layer ingredients: Scoop rice into a shallow bowl, add chopped romaine lettuce, black bean & sweet potato mixture, vegan cheese shreds, avocado, diced red onions, fresh cilantro, and a drizzle of vegan queso (see below for a 5-minute homemade recipe).

4. Garnish with fresh cilantro, a drizzle of lime juice, and a dollop of vegan sour cream. Enjoy!

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Assembling Your Vegan Taco Bowl

The ingredients in this plant-based taco bowl make for a mouth-watering and flavorful combination.

1. Cook your beans and sweet potato mixture first. Prep any warm veggies or other protein source you wish to incorporate. Make your rice in advance, too.

2. Then, chop your veggies and gather your seasonings. Now you’re ready to put everything together!

3. In a shallow bowl, scoop your rice and top with romaine lettuce.

4. Add your black beans & sweet potato mixture topped with vegan cheese, sliced avocado, red onion, cilantro, and vegan queso (use store-bought or make your own 5-minute queso using our favorite recipe from The Minimalist Baker).

Serve with fresh lime and vegan sour cream. Enjoy!

CHECK OUT MORE VERSATILE PLANT-BASED RECIPES:

Sweet Potato Toast | 4 Vegan Recipes

Veggie Breakfast Bruschetta Toasts

Roasted Vegetable Orzo