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!
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
Tried this recipe?Let us know how it was!