Vegan bowls are one of my favorite go-to meals. I discovered “bowls” about a year after I went vegan. Real Food Daily and Cafe Gratitude are two of my favorite spots to order a tasty vegan bowl, but they are super easy and affordable to make at home. I love making them because you can add anything you want and call it a bowl. If you batch cook and prep your veggies once a week like I do, then putting one of these together is even easier.
Vegan bowls are easy to customize based on what you are in the mood for or have on hand. Personally, I favor a Greek or Mediterranean style bowl (I think I may have been a Greek goddess in a former life…!), but I am also a fan of this vegan taco bowl that takes some help from Taco Tuesday ingredients that I have on hand every week. You can make your bowl any way you like with a simple formula. Download my free Vegan Bowl Checklist for ingredients and directions to make countless vegan bowls.
Before we dive into this sabroso vegan taco bowl recipe, let me give you a few tips to help you prepare your vegan bowl with ease.
1. Gather your ingredients first.
I like to figure out what I am going to load into my bowl and grab all the ingredients at once. I cut and prep everything together and lay them out on the cutting board, so I can throw it all together quickly (super fast lunch idea).
2. Use leftovers when possible.
Do you have leftover tofu or tempeh from last night’s stir fry and don’t know what to do with them? How about some beans or veggies from dinner the night before? These all make great ingredients for a vegan bowl, and give you a new way to use them so it doesn’t feel like you are eating leftovers.
I cook grains, roast veggies, and make dressings or sauces over the weekend so I am stocked up for the week. When I am ready to make a vegan bowl, everything is ready to go.
There are tons of ways to make a vegan bowl. Download my free Vegan Bowl Checklist for endless bowl ideas!
Now, on to the vegan taco bowl recipe!
Vegan Taco Bowl
2 cups of chopped romaine
1/2 cup of Fiesta “Ground Beef” (I add black beans to this recipe)
1/2 cup cherry tomatoes, halved
1/4 cup sliced black olives
3/4 cup shredded green cabbage
1 Persian cucumber, chopped
Half an avocado, sliced
1/4 cup salsa
Taco seasoning or Tajin, to taste
Juice of 1 lemon
1. Start by layering the romaine first in the bottom of a large bowl.
2. Next, add in each of the ingredients by placing them into little piles on top of the romaine.
3. Squeeze the juice of the lemon on top of the bowl and sprinkle on the taco seasoning or Tajin.
4. Spoon the salsa into the center of the bowl.
5. Lay the sliced avocado on top.
Dive in and enjoy!!
Do you have a favorite vegan bowl? Please tell me about it in the comments section below and be sure to download my free Vegan Bowl Checklist here.