• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Daily Dish
  • About Me
  • Recipes
  • Vegan Guides
  • Contact
  • Subscribe
  • Gluten-Free
  • Navigation Menu: Social Icons

    Connect With Me

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About Me
  • Recipes
  • Vegan Guides
  • Contact
  • Subscribe
  • Gluten-Free
  • Let's Connect

    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Vegan Guides
    • Contact
    • Subscribe
    • Gluten-Free
  • Let's Connect

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dinner

    Vegan Taco Bowl with Avocado Crema

    Published:Jun 30, 2021· Modified: Apr 9, 2022 by Keri Bevan

    • Share
    • Email
    Jump to Recipe Print Recipe

    This vegan taco bowl is the ultimate loaded Southwestern bowl. It's filled with chipotle black beans and vibrant veggies. Plus, it's topped with a creamy avocado sauce. If ever a taco bowl was the answer to all your Tex Mex cravings, this is it!

    veggie burrito bowl
    Jump to:
    • Ingredients in Your Vegan Taco Bowl:
    • How To Make The Perfect Vegan Taco Bowl
    • Download My Free Vegan Grocery List
    • Recipe

    Mexican food is one of the few cuisines that's popular all over the world. And with good reason; It's fresh, vibrant and layered with bold flavors. And, it's healthy!

    Famed for its generous use of fresh veggies and legumes, most Mexican dishes can easily be "veganized."

    This vegan taco bowl is the perfect example of how delicious vegan Mexican food can be!

    Besides, digging into a flavor packed taco bowl feels festive and fun, like a sunny day on Playa Del Carmen with a margarita in your hand. And who doesn't love that?

    vegan taco bowl

    Ingredients in Your Vegan Taco Bowl:

    • Quinoa: Quinoa takes the place of traditional rice for a healthier, gluten free twist on a traditional taco. We'll be loading it with lime and cilantro for some Mexican flair.
    • Lime: Zesty, zingy, fresh....limes pretty much sum of what Mexican food is all about.
    • Cilantro (Coriander): Tangy, lemony cilantro adds another zesty note to your taco bowl.
    • Black Beans: Black beans are a staple in Mexican cuisine. They're a great source of protein, and are the perfect vehicle for smoky chipotle sauce.
    • Garlic: Spicy, but also warm, garlic stretches the other flavors in this bowl.
    • Maple Syrup: A touch of sweetness is the perfect foil for sour vinegar and spicy chipotle.
    • Vinegar: The competing tastes of maple syrup, vinegar and chipotle paste give this dish a lively, complex flavor.
    • Chipotle Paste: Smoky, sweet and slightly tart, chipotle sauce gives your black beans authentic Mexican flair.
    • vegan taco bowl
    • chipotle black beans for taco bow
    • avocado crema for vegan taco bowl

    How To Make The Perfect Vegan Taco Bowl

    • Wash and drain your quinoa, and put in a pan with the water. Boil it for about 10 minutes, or until all the water has boiled off. Remove the pan from the hear and put a tea towel over the top to allow the quinoa to steam. After 10 minutes, stir in the lime juice and zest and chopped cilantro.
    • While the quinoa is cooking, heat your olive in a saute pan and fry the red onion and garlic for 2 minutes. Add the vinegar, maple syrup and chipotle paste and stir until everything is well combined. Now, add your black beans and stir gently until they're coated in the chipotle sauce. Allow the beans to heat through by simmering for a few minutes.
    • Put your yogurt, avocado, lime juice and cilantro in a blender and blend until you have a smooth sauce. If you prefer a thinner sauce, add water 1 tablespoon at a time until you reach the consistency you like.
    • Add the quinoa to bowl and layer the chipotle, cherry tomatoes, and sweet corn. Drizzle with avocado crema and enjoy!
    vegan taco bowl

    Veggie Taco Bowl Variations

    One of the great thing about a deconstructed taco bowl, is that you can add whatever you fancy. Go ahead, make it your own! Here's a few suggestions:

    • Swap the quinoa out for rice, bulgar wheat or freekah. This bowl will be yummy no matter what grain you use.
    • Spice it up, by adding a dash of hot sauce or a few chili peppers.
    • Pile on some vegan cheese.
    • Peppers? Red, orange or green would all work well.
    • Pickled onions would add a nice tangy twang.
    • Try my white refried beans or my pineapple salsa.

    Did You Make This Recipe?

    If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes tmy day, and your feedback helps other readers!

    vegan grocery list

    Download My Free Vegan Grocery List

    Ready to getting your next shopping trip organized? I've put together a printable vegan shopping list that will help beginner vegans navigate the grocery store aisles.

    Show Me The List

    If You Liked This Recipe, You Might Also Like:

    Mexican Tostados

    How To Cook Lentils In A Rice Cooker

    Roasted Chickpea Buddha Bowl

    Creamy Avocado Pesto

    Cilantro Lime Rice (Rice Cooker)

    Jerusalem Salad - Israeli Salad

    SOOO Many awesome vegan Mexican recipes by Dora's Table

    Recipe

    veggie burrito bowl

    Vegan Taco Bowl

    This vegan taco bowl is the ultimate loaded Southwestern bowl. It's filled with chipotle black beans and vibrant veggies. Plus, it's topped with a creamy avocado sauce. If ever a taco bowl was the answer to all your Tex Mex cravings, this is it!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course dinner, lunch, Main Course
    Cuisine Mexican
    Servings 4 people
    Calories 450 kcal

    Ingredients
     
     

    Cilantro Lime Quinoa

    • 1 cup quinoa
    • 2 cups water
    • 1 lime zest and juice
    • ½ cup cilantro (coriander)

    Chipotle Black Beans

    • 1 can black beans drained and washed
    • 1 tablespoon olive oil
    • 2 cloves garlic minced
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon maple syrup
    • 1 tablespoon chipotle sauce

    Vegan Taco Bowl

    • 1 cup sweet corn
    • 1 red onion finely chopped
    • 1½ cups cherry tomatoes cut in half

    Avocado Crema

    • 1 avocado peeled and pitted
    • ½ cup soy yogurt
    • 2 cloves garlic minced
    • 1 lime (juice only)
    • ½ cup cilantro (coriander) finely chopped

    Instructions
     

    For the Lime, Cilantro Quinoa

    • Prepare the Quinoa according to the packet instructions. See the cooking notes below for a link to my tutorial on how to cook quinoa.
    • When the quinoa has finished cooking, stir in the lime juice, zest and cilantro.

    For The Chipotle Black Beans

    • Heat the olive oil in a saute pan. Add the garlic and saute for one minute. Add the beans, vinegar, maple syrup and chipotle sauce. Saute for two minutes.

    For The Avocado Crema

    • In a blender combine all the avocado crema ingredients and blend until smooth. Adjust the consistency by adding water 1 tablespoon at a time.

    Assemble The Bowl

    • Put the quinoa in the bottom of each bowl, add the chipotle black beans and all the chopped veg. Drizzle with avocado crema.

    Notes

    To cook the quinoa, see my tutorial on how to cook the perfect, fluffy quinoa here.

    Nutrition

    Calories: 450kcalCarbohydrates: 69gProtein: 16gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 74mgPotassium: 1025mgFiber: 15gSugar: 8gVitamin A: 933IUVitamin C: 37mgCalcium: 119mgIron: 5mg
    Keyword buddha bowl, burrito bowl
    Tried this recipe?Let us know how it was!
    « Vegan Pumpkin Scones - Starbucks Copycat
    Tuscan Sun dried Tomato Pasta »

    Reader Interactions

    Comments

    1. Sophia

      August 09, 2021 at 4:36 pm

      5 stars
      Thanks, this was delicious

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to my vegan kitchen! I hope you enjoy my collection of simple, flavorful vegan recipes.

    Keri Bevan profile picture

    Welcome!

    I'm Keri.

    I'm the food photographer and recipe developer behind Daily Dish. I have a passion for simple, fresh vegan dishes. I'm an ex-pat American who has lived all over the world. I currently live in London . Learn More

    • Visit Facebook account (opens in a new tab)
    • Visit Instagram account (opens in a new tab)
    • Visit Pinterest account (opens in a new tab)
    SUBSCRIBE

    Popular Posts

    • Is Tofu Vegan? Everything You Need To Know
    • High Vibration Foods For Health And Vitality
    • Air Fryer Sweet Potato Cubes
    • Broccoli Smoothie
    as seen in

    Footer

    ↑ back to top

    Recipes

    • Breakfast
    • Lunch
    • Dinner
    • Sauces and Dips
    • Gluten Free

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Privacy Policy

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Daily Dish