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A nourishing Vegan Taco Bowl filled to the brim with plant-based goodness.
Course dinner, lunch, Meal Prep
Cuisine Mexican
Keyword big ass bowls, buddha bowl, easy vegan salad, nourish bowl, power bowl, super bowl
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Servings 3
Calories 500.3
Author carleigh
- 1 ½ cups Mexican rice packaged
- 1 avocado peeled, stoned, diced
- 1 cup cilantro finely chopped
- 2 tomatoes diced
- 1 red onion peeled, diced
- 1 cup black beans drained and rinsed
- 1 pack firm tofu grated
- 1 packet taco seasoning
Chipotle Dressing
- 1 cup vegan yogurt unsweetened
- ¾ tsp paprika
- ¾ tsp chilli powder
- 1 tso onion powder
- 1 tsp garlic powder
- 1 tsp apple cider vinegar
- ½ tsp ground cumin
Toss tofu with taco seasoning. Spread it on a lined sheet pan and bake at 400F for 15 minutes.
In the meantime, prep the rest of the ingredients and add them to the bowl.
Whisk all the dressing ingredients together in a bowl.
Oncethe grated tofu is ready, add it to the bowl and pour in the dressing. Enjoy immediately.
Calories: 500.3kcal | Carbohydrates: 65.2g | Protein: 23.5g | Fat: 18.1g | Saturated Fat: 2.4g | Polyunsaturated Fat: 5.1g | Monounsaturated Fat: 8.3g | Sodium: 982.7mg | Potassium: 846.3mg | Fiber: 15.7g | Sugar: 10.9g | Vitamin A: 2430.5IU | Vitamin C: 39mg | Calcium: 321.8mg | Iron: 6.2mg