Food/ Mexican Food/ Recipes

Plant Based Taco Bowl


My best friend was coming over for dinner and she just recently got back from Mexico where she indulged in delicious authentic tacos on the beach! So what was I going to make? I decided on combining a bunch of goodness that would fill a taco and fill it in a bowl!

You can literally turn any meal into a plant based meal! There are various plant foods that you can substitute for other foods your used to having…

Ground Beef > Lentils or Scrambled Tofu

Chicken > Tofu

Steak > Tempeh

Fish > Chickpeas, tempeh and tofu (Instead of tuna, try chickpeas)

Milk > Soy, Rice, Almond, Cashew, Coconut, Hemp milks

Creaminess > Soak and blend cashews

Butter > Oil

Cheese > Daiya cheese, coconut gouda, brie made from macadamia nuts, cashew cheese, nutritional yeast

Eggs (in food, scrambled, quiches, egg salad) > Tofu!

Gelatin > Fruit pectin, vegetable gum

Sugar > maple syrup, agave nectar, dates, brown rice syrup, molasses, evaporated cane juice

The key is to substitute for something that has the same texture and then use similar or the same flavourings! 

*Always opt for NON GMO tofu and any other soy products. GMOs are genetically modified organisms that have been altered from from their naturally occuring state. GMOs are unhealthy and linked to many health issues.

Opting for more plant based meals and healthy substitutes results in a more glowing you! GET CREATIVE 🙂

So the creation began!

Who doesn’t love sweet potatoes, they are like natures sweet treat in the form of a carb! I have been adding them roasted with various flavours to many of my dishes lately. From cayenne spicy blends, to savoury herb blends and even a tasty cinnamon blend! I decided to start with these little bad boys, of course.

For the sweet potatoes I cut them into cubes after washing them (YES with the skin because it is loaded with fibre) , toss in a high heat cooking oil like coconut, avocado or grapeseed along with my spices of choice – for the taco bowl sweet potatoes I used a everything spicy blend from flavor god, and bake at 350 for 25 minutes. 

I cooked some brown rice – you could also use quinoa. I mixed my rice when it was done with black beans, some other foods you could choose from include lentils, red kidney beans or scrambled tofu.

So, now that I had my main cooking finished I was ready to assemble these carbs and protein with the rest of my toppings. 

Plant Based Taco Bowl

Print Recipe
Serves: 3-4 Cooking Time: 45 minutes


  • 1 cup brown rice (cooked)
  • 1 can black beans
  • 2 tomatoes
  • 1 avocado
  • 1 can corn
  • 2-3 sweet potatoes
  • salsa
  • 1 lime
  • daiya cheese or cheese of choice
  • spices of choice





1. Cook brown rice


2. Roast sweet potatoe cubes tossed in coconut or avocado oil with chili spice or spice of choice


3. Chop tomatoes, cut avocado and lime slices


4. When rice is done mix with black beans and spices (I used Flavor God Taco Tuesday)


5. Time to assemble! Rice with black beans, sweet potatoes, corn, avocado, tomatoes (optional: add red onion!), top with cheese, side of salsa and lime wedges. Dash of spice to top off and time to give your taste buds a party!

You could add anything else you would imagine in your taco bowl. Some ideas..

  • Red onion
  • Cilantro
  • Lettuce or Kale
  • Oregano
  • Garlic
  • Cumin
  • Bean sprouts
  • Dairy free sour cream
  • Olives
  • Tortilla chips
  • Jalepeno
  • Roasted peppers

My best friend LOVED this bowl! In the midst of girl talk I looked up and she was DONE! It was MUY BUENO Y DELICIOSO! We were all smiles after 🙂

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