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Jump to Recipe Watch Video PrintThis Veggie Taco Bowl is a bright & fresh 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, dairy free, and high in fiber… great for anyone at your table!
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, dairy free, vegetarian, whole30, and paleo
Make Veggie Taco Bowls Vegan
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 better meals for you and your family.
What’s In These Vegetable Taco Rice Bowls?
See the recipe card below for full ingredient amounts and recipe instructions!
- Cilantro, Bell Peppers, Onion, Lime
- Basmati Rice – definitely our most-used rice for recipes!
- Black Beans: Use no salt added or low sodium beans for better flavor and control of the salt in this dish. I only use low or no sodium beans in my recipes. You can always add salt in, but it’s impossible to take out.
- Chili Powder: for a really nice flavor in these veggies – the chili powder isn’t spicy but will give you a rich and bright flavor.
- Smoked Paprika: give an additional depth of flavor to the fajitas.
- Oregano: a spice I always put in my chili, tacos, or fajitas! This dried oregano has a bright and earthy flavor, and goes so well with the roasted vegetables.
- Adobo Seasoning: a really fantastic blend of salt, pepper, garlic, and spice! I like to get one that doesn’t have a lot of salt it in, so I can control the amount of salt going into the dish.
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 yummy 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!
More Plant Based Taco Tuesday Recipes You’ll Love!
Creamy Vegan Queso (Dairy Free, Whole30, Paleo)
Fresh Mango Margarita (Refreshing Summer Cocktail)
The Best TVP Tacos (Vegan, Meatless, Vegetarian)
Spicy Black Beans in the Instant Pot (Vegan, Dairy Free)
Share These Vegetable Taco Bowls
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Veggie Taco Bowl
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
Nutrition
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Bring on these dynamite tacos. Yum