Food Friday: Vegan Taco Bowls

Hey Earthlings! I love Fridays, and having today off of work was the icing on the cake! I was able to hit up a late breakfast with a new friend, catch up on some cleaning, and take the time to shoot a little workout video!

vegan taco bowl

Make sure you read through to the end of this post because I am announcing a huge giveaway for the month of december and Vlogmas!!

So, I made these awesome tacos last night (I actually used a real tortilla, sprouted wheat) and I have leftover for lunch today! (YAY) I’ll just add some romaine and nooch and call it a salad!


The recipe is super easy and you can do all the prep and sautéing while the rice cooks! Chopping is probably my least favorite thing to do, but I also am very picky about the size of my veggies, so the choppers usually annoy me even more!

I know, I should just quit my complaining 🙂 but I had to share. Anyone else get annoyed by those crazy choppers?

This recipe is perfect for adding to some tofu scramble as well for leftover! It’s already packed with protein from the black beans, but if you know you’ll have a low protein day ahead of you, give it a go!

Check out this post where I talk all about vegan protein and where it comes from. It’s surprising to some people that you can get all the protein you need just from plants! And my final protein tip, is to go for quality over quantity. Complete plant proteins for the win!

If you try this Vegan Taco recipe check in with me on instagram @educating.earthlings or facebook: educatingearthlings! I would love to see your take on the recipe and how you liked it!

Vegan Taco Bowl

  • Yield: About 4 Servings
  • Prep Time: 5
  • Cook Time: 15


  • 1 medium red onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 small jalepeño pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 15oz can of black beans, drained & rinsed
  • 1 5oz can of diced tomatoes, drained
  • 1 Cup brown rice, measured dry
  • chili powder, to taste
  • cumin, to taste
  • garlic powder, to taste
  • cayenne pepper, to taste
  • nutritional yeast, to taste (optional)
  • some vegetable broth (optional)


  1. Measure out the rice and start cooking according to the package
    Tip: use vegetable broth instead of water for a more bold flavor

  2. Chop the veggies, sauté in vegetable broth or water until tender

  3. Drain and rinse the beans, add to veggies

  4. Drain the tomatoes, add to veggies and beans

  5. Mix well until all ingredients are hot.

  6. Add your desired spices and flavors and simmer for a few minutes to let them absorb.

  7. Plate your dish! Make a rice & bean bowl, add lettuce for a salad, or throw it in a tortilla!


Leftovers will keep for about 5-7 days in the fridge in a sealed, reusable container.

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