Vegan Taco Rice

Elevate your weeknight dinner game with this bold and satisfying Vegan Taco Rice, a plant-based twist on the classic taco rice bowl! Featuring fluffy, perfectly cooked long-grain rice as a base, this recipe layers on seasoned plant-based ground meat or tofu, black beans, and sweet corn simmered in a zesty tomato and taco spice blend. Fresh toppings like crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, and a sprinkle of optional cilantro add vibrant color and crunch. Perfect for meal prep or family dinners, this customizable, 40-minute dish is a mouthwatering fusion of Tex-Mex flavors. Don’t forget the lime wedges and hot sauce for that final tangy and spicy kick!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 8 ounces plant-based ground meat or crumbled firm tofu
• 2 tablespoons taco seasoning (store-bought or homemade)
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 cup black beans, drained and rinsed
• 1 cup sweet corn, drained
• 2 cups romaine lettuce, shredded
• 1 cup cherry tomatoes, halved
• 1 large avocado, diced
• 0.25 cup cilantro, chopped (optional)
• 1 large lime, cut into wedges
• 1 to taste hot sauce (optional)

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Add it to a medium saucepan with 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Step 2

While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add the plant-based ground meat or crumbled tofu to the skillet. Cook for 5-7 minutes, breaking it apart with a spatula, until browned and heated through.

Step 5

Sprinkle the taco seasoning over the mix and stir well to coat. Add the tomato paste and vegetable broth, stirring to combine. Let the mixture simmer for 3-4 minutes until slightly thickened.

Step 6

Stir in the black beans and corn, cooking for another 1-2 minutes until warmed through. Remove the skillet from heat.

Step 7

To assemble, divide the cooked rice evenly into four serving bowls. Top each bowl with the taco-seasoned mixture, shredded lettuce, cherry tomatoes, diced avocado, and chopped cilantro, if using.

Step 8

Serve with lime wedges on the side for squeezing over the top and a drizzle of hot sauce, if desired. Enjoy!

Nutrition Facts

Serving size	(2484.6g)

Amount per serving	% Daily Value*
Calories	2134.6

Total Fat 107.6g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 2817.3mg	0%
Total Carbohydrate 243.3g	0%
Dietary Fiber 60.2g	0%
Total Sugars 38.7g
Protein 88.8g	0%

Vitamin D 0IU	0%
Calcium 483.1mg	0%
Iron 24.8mg	0%
Potassium 5011.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.2%

Protein: 15.5%

Carbs: 42.4%