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Veggie Taco Bowl Recipe (Vegetarian, High Fiber, Gluten Free)

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This Veggie Taco Bowl is a bright &  healthy family dinner recipe!  Fresh peppers, onions, lettuce on top of taco-spiced black beans and cilantro lime rice.  A great way to mix it up for Taco Tuesday, Fiesta Friday, or any night of the week.

This bowl is built on a bed of  easy cilantro lime rice, and topped with your favorite vegetables & guacamole.  This veggie taco bowl recipe is vegan, vegetarian, gluten free, whole30 approved, and high in fiber… great for anyone at your table!

veggie taco bowl recipe vegan black bean bowl chipotle copy cat black beans recipe with cilantro lime rice.

We regularly #TacoTuesday on our homestead, but I wanted to switch it up and make some extra spiced taco bowls with vegetables and black beans.  This one-bowl recipe is SO simple to make – steam your rice, mix the black beans with spices, and chop your veggies.

Pile everything into a bowl,  grab your hot sauce, pour yourself a margarita &  enjoy. A fantastic lighter veggie taco bowl recipe that is spiced to perfection.

This Veggie Taco Bowl Recipe Is:

  • Savory
  • Perfectly Spiced
  • Earthy
  • Satisfying
  • Warming
  • Ready in 30 minutes
  • Vegan, gluten free, vegetarian, whole30, and paleo

vegan taco bowls with cilantro lime rice avocado guacamole and chipotle black beans recipe

Make Veggie Taco Bowls Vegan for a Healthy Version

This vegan taco bowl recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family.

I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.

 

What’s In These Vegetable Taco Rice Bowls?

vegetable taco rice bowl recipe with chipotle black beans and rice with lime juice and fresh parsley with chopped peppers and onion.

Easy Spicy Vegetable Taco Rice Bowls

This one bowl taco recipe is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time.  Even faster than ordering takeout!

This recipe is super easy, and you can make the crema while the veggies are roasting away.  These fajitas are great on warm corn or flour tortillas, which is the way I ate them… but my husband ate his over a bowl of cilantro lime rice.  Either way is delicious!

Meal Prep Veggie Taco Bowls!

You can easily meal prep this vegetarian taco rice bowl recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a healthy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead.  Add the veggies to a container with some rice or guac. Heat + eat, you’re all set!  

vegan taco bowl recipe with rice avocado red chili pepper flakes and mini sweet peppers on tacos

More Plant Based Taco Tuesday Recipes You’ll Love!

Creamy Vegan Queso (Dairy Free, Whole30, Paleo, Gluten Free)

Fresh Mango Margarita (Refreshing Summer Cocktail)

The Best TVP Tacos (Vegan, Gluten Free, Meatless, Vegetarian)

Spicy Black Beans in the Instant Pot (Vegan, Gluten Free, Dairy Free)

Vegan Mango Slaw for Tacos (Gluten Free)

Vegan Loaded Nachos (Gluten Free, Pantry Staple, High Protein)

Get the Same Ingredients for These Vegetable Taco Bowls:

 

As always, if you make this vegan and gluten free veggie taco bowl recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

 

vegan taco bowls with cilantro lime rice avocado guacamole and chipotle black beans recipe

Veggie Taco Bowl

The Herbeevore
This Veggie Taco Bowl is a bright &  healthy family dinner recipe!  Fresh peppers, onions, lettuce on top of taco-spiced black beans and cilantro lime rice.  A great way to mix it up for Taco Tuesday, Fiesta Friday, or any night of the week. This bowl is built on a bed of  easy cilantro lime rice, and topped with your favorite vegetables & guacamole.  This veggie taco bowl recipe is vegan, vegetarian, gluten free, whole30 approved, and high in fiber... great for anyone at your table!
5 from 2 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dinner
Cuisine American, Mexican, Spanish
Servings 4
Calories 236 kcal

Ingredients
  

  • 1 lime juiced
  • 1 cup basmati rice
  • 1 cup fresh cilantro plus extra for sprinkling
  • 1 tablespoon olive oil
  • 2 bell peppers seeded and sliced
  • 1 red onion sliced
  • 1 14 ounce can black beans with the canning liquid
  • 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • Toppings I used lettuce, guacamole, and chili flakes

Instructions
 

  • Make the Rice: Cook rice according to package instructions. When it's finished, fluff with a fork, and add the lime juice and chopped cilantro to the pot. Stir well to combine.
  • Make the Black Beans: In a large sauté pan, heat the olive oil over medium heat. Add the chopped onion and bell peppers, and sauté for 6 to 7 minutes until the vegetables begin to soften. Add the chili powder, cumin, paprika, and adobo seasoning. Then stir in the black beans, including the canning liquid. Simmer until beans are hot.
  • To assemble your bowls: to each bowl add a scoop of the cilantro lime rice, a scoop of the taco spiced black beans, and your favorite vegetables on top. I used lettuce, onion, and more pepper on mine.
  • Add a scoop of guacamole, your favorite salsa or hot sauce, and enjoy!

Video

Notes

Save Money on Organic Groceries!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 236kcalCarbohydrates: 46gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 13mgPotassium: 276mgFiber: 3gSugar: 4gVitamin A: 2246IUVitamin C: 85mgCalcium: 41mgIron: 1mg
Keyword black bean taco bowl, taco rice bowl, vegan beans and rice bowl, vegan chipotle burrito bowl recipe, vegan taco bowl, vegetable rice bowl, veggie taco bowl
Did You Make This Recipe?Please leave a rating and comment below!
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!

Posted in 30 Minute Dinners, American, Dairy Free, Dinners, Easy Weeknight Meals, Favorites, Gluten Free, Meal Prep, Mexican, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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