This Plant-Based Taco Bowl is an easy and versatile recipe. It is high in plant based protein and fiber that will keep your body powered throughout the day. I enjoy putting this same mixture over the top of a bed of greens to change it from a “bowl” to a “salad”! You could also add your favorite steamed veggies in a rainbow of colors like red or yellow bell peppers or broccoli. This will add even more health promoting antioxidants!

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Plant-Based Taco Bowl

This Plant-Based Taco Bowl is an easy and versatile recipe. It is high in plant based protein and fiber that will keep your body powered throughout the day.

  • Author: Ranelle Kirchner, RDN, Chef for EatLove
  • Yield: 6 servings 1x
  • Category: Dinner
  • Cuisine: Mexican
Scale

Ingredients

  • 3 cups quinoa
  • 6 cups water
  • 3 pinches salt
  • 3 tablespoons vegetable oil
  • 3⁄4 cup onion, minced
  • 3⁄4 teaspoon taco seasoning
  • 3 cups soy crumbles
  • 6 tomatoes, diced
  • 6 ounces cheddar cheese, shredded
  • 1 1⁄2 avocados, cubed
  • 1 1⁄2 cups cilantro, chopped

Instructions

  1. In a pot, combine quinoa with water, a pinch of salt, and bring to a boil. Reduce to a simmer and cook for another 15 minutes or until cooked thoroughly.
  2. Meanwhile, heat oil in pan and sauté onion, taco seasoning mix, and soy crumbles together for 5-8 minutes. If the soy crumbles begin to stick to the pan, add a small amount of water and cook until hot.
  3. When quinoa is finished cooking, arrange each bowl with quinoa on the bottom, topped with soy crumbles, tomatoes, cheddar cheese, avocado, and cilantro.

Nutrition

  • Serving Size: 1 serving
  • Calories: 641
  • Sodium: 608 mg
  • Fat: 27 g
  • Saturated Fat: 7 g
  • Carbohydrates: 70 g
  • Fiber: 13 g
  • Protein: 34 g

Keywords: vegetarian dinner, taco bowl, vegetarian tacos, tacos

For other delicious vegetarian recipes, check out some of my favorites:

Burrito Bowl Mason Jars
Raspberry Banana Yogurt Bowl
Kale Salad Stuffed Pitas

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