This homemade vegan taco bowl is made using fresh and roasted vegetables, warm beans and rice, and is topped with a drizzle of spicy homemade chipotle sauce.
This vegan and vegetarian burrito bowl is made using some of my favorite foods and flavors.
I love going out to eat and making "fake away" aka do it yourself takeaway is so much fun and super satisfying.
This vegan and vegetarian chipotle bowl is a great starter recipe if you want to make a diy chipotle bowl at home.
Rice: The rice is a great way to help make this recipe extra filling and satisfying and what makes this Mexican rice bowl recipes one of my favorites.
I used white rice in this recipe but feel free to use brown rice or any other variety of rice that you like best.
If you want to get extra fancy, you can season the rice with lime, cilantro, and a bit of salt for extra flavor.
Beans: I used classic black beans in this recipe and made this a black bean bowl, but just like with the rice, you can use whatever type of beans you prefer.
Roasted Vegetables: The roasted veggies help add great flavor and texture. The sweet potato is one of my favorite staples and makes this sweet potato burrito bowl so yummy.
This article talks about some of the surprising health benefits of sweet potatoes, and part of what makes this such a healthy burrito bowl.
Fresh Vegetables: I used fresh lettuce, radishes, jalapenos, cilantro, cabbage, avocado, and onion in this bowl.
If you want to turn this more into a vegan taco salad, add 2x the amount of lettuce to the recipe.
Seasoning: I used classic store bought taco seasoning to keep things nice and simple in this recipe.
Feel free to use any level of spiciness that you like best. I usually lean toward more of a medium level of spice.
Chipotle Sauce: I used to homemade chipotle sauce from my Vegetable Tacos recipe to drizzle on top of this yummy chipotle bowl.
See recipe card below for quantities.
Start out by roasting any vegetables you plan on using in this vegan Mexican bowl. Toss the veggies in olive oil and then the taco seasoning.
Then roast in the oven for about 15-20 minutes at 425 degrees.
While the vegetables roast, wash and prepare the remaining ingredients for your chipotle veggie bowl according to the ingredient list.
Prepare the chipotle sauce then set it aside.
Build your chipotle veggie bowl or vegan taco salad by adding the lettuce to a bowl, followed by the remaining ingredients.
Last, you'll want to add a drizzle of your homemade chipotle sauce on top or add a scoop of guacamole or salsa instead.
I love eating these chipotle bowls at home but also love taking them to work or on the go!
If you plan on saving this recipe for later or using it as a vegan meal prep, store the roasted veggies and the sauce separately from the fresh veggies. This will make reheating a breeze and will keep your food from getting soggy.
If stored in an airtight container in the fridge as noted above, this chipotle veggie bowl can be stored in the fridge for up to 4 days.
Notes and Tips
This vegetarian taco bowl is one of my favorite burrito bowl recipes and plant based power bowl recipes because you can switch things up to best fit your taste and needs.
You can swap out any veggies for your favorites. I do however recommend that if you take a veggie or ingredient out, you put something back in its place. This will help you keep a variety of flavors and textures in your burrito bowl.
As noted above, you can turn this from a burrito or taco bowl into a taco salad by simply increasing the amount of lettuce you use.
If you do choose to make this into more of a salad, add twice the amount (or more if desired!) of the lettuce that the recipe calls for.
If you enjoyed this recipe, be sure to try some of my other plant based recipes next:
Vegan Burrito Bowl
- Sheet pan
- ½ cup rice
- ½ cup black beans
- 2 cups lettuce shredded
- 1 sweet potato diced
- ½ red onion sliced
- ½ avocado diced
- 2 radishes sliced
- 1 tablespoon olive oil
- 2 tablespoon taco seasoning
- cilantro to garnish
- Wash and prep all ingredients according to the ingredient list.
- Coat your sweet potatoes and any of the other veggies you wish to roast in the olive oil and then toss in the taco seasoning. Roast in the oven for 15-20 minutes until thoroughly roasted.
- Cook the rice according to package instructions.
- Warm the beans on the stovetop and add any desired seasoning.
- While the food cooks, prepare the chipotle sauce if desired.
- Let warmed and cooked food cool slightly before assembling all ingredients in two bowls.
Leave a Comment