These vegan taco bowls are full of flavor, easy to make, and something the whole family can enjoy. They are made with perfectly seasoned soy curls and a delicious bean and corn salsa that pairs perfectly.
I love a good vegan taco bowl, really tacos in any shape or form!
You don’t have to convince me twice that taco night needs to happen multiple times a week.
But due to having to please three other mouths, I have to keep life interesting by introducing multiple ways to binge on taco flavor.
So, naturally, insert this delicious vegan taco bowl.
Why is it delicious?
Oh gosh, where do I start?
I love a good soy curl. They are the king of this recipe.
Once you figure out how delicious soy curls can be, you may never go back to anything else.
They can get perfectly crispy when cooking up, which makes for the BEST flavor.
You may have found me picking the crispy pieces out and eating them when no one looked.
Then you top this with a tasty bean/avocado/corn salsa, sold!
While eating this dinner, I heard multiple compliments from my husband and my 9-year-old, in between the mmmm and shoveling of dinner into their mouths.
These are one of the family favorites.
I love those nights.
Being a food blogger, I am sure you think every night is butterflies and rainbows over here at dinner time. But FYI, it’s not, not at all.
I try to remind myself that I won’t have to argue with a kid at dinner time for the rest of my life, but for sure, at least not on easy vegan taco bowls night.
Can I eat these as tacos?
You sure can. You can use corn tortillas or flour tortillas and load it up in the taco instead of the bowl.
You could even use tortilla bowls. I love that taste of a crispy tortilla bowl.
The soy curl makes great vegan taco meat.
You could even use this for a vegan taco salad bowl and add some Catalina dressing.
What ingredients do you need for these delicious vegan taco bowls?
For the full recipe, check out the recipe card at the bottom of the post.
- white rice, cooked ( or brown rice or cauliflower rice, whatever your needs are)
- soy curls
- oil (olive oil, vegetable oil, avocado oil, whatever oil you like that doesn’t have a strong flavor or even omit)
- lime juice
- fresh garlic (garlic powder in a pinch)
- cumin
- paprika
- chili powder
- Salt and black pepper
- sweet corn (canned or fresh corn)
- black beans or pinto beans
- oil
- onion
- cilantro
- ripe avocados
- cayenne pepper
How do you make this vegan taco bowl recipe?
The first thing you’re going to do is soak your soy curls.
Take a medium-size bowl, pour your 2 cups of soy curls and cover them with warm water and let them rehydrate for 10 minutes.
While you are waiting for this, you can start your soy curl sauce.
Combine all the sauce ingredients and stir.
When the soy curls are rehydrated, rinse them and squeeze all the water you possibly can out of them.
This helps the soy curls soak up the marinade.
Now place them back in the rinsed bowl, pour the marinade, and stir.
This is best if it has a few hours to marinate.
Cover with saran wrap and place in the fridge.
Take a small bowl and combine all the salsa ingredients except for the avocado and stir; let this marinate covered in the fridge until you’re ready to eat.
Take a medium-sized skillet and heat it on medium heat.
Use some cooking spray, oil, or a splash of water (if oil-free) and a good nonstick pan.
Add the soy curls and cook until a little crispy, about 10 minutes.
Add the avocado to your salsa.
Now it’s time to put the dish together.
How do you serve these
Take some cooked rice, the soy curls, and top with the salsa, and enjoy!
You can also top with your favorite toppings for taco bowls;
- chopped red onion
- vegan sour cream
- green or red bell peppers
- pico de Gallo or any fresh salsa
- lime wedges
- tortilla chips for crunching on the top
Whatever taco filling makes your stomach happy.
How do you store leftovers?
It’s best to store the leftovers in a separate airtight container. The soy curls and rice can go together, but the salsa should be separate.
Microwave the rice and soy curls and then top with the salsa to reheat.
Want some other vegan Mexican food recipes?
Ingredients
- 2-3 cups rice cooked
Soy curls
- 2 cups soy curls dry
- 2 TB oil
- 1/4 cup lime juice
- 2 cloves garlic minced
- 1.5 tsp cumin
- 1/2 tsp paprika
- 1 1/4 tsp chili powder
- 1/2 tsp Salt and Pepper
Salsa
- 1 can corn rinsed and drained
- 1 can black beans rinsed and drained
- 1 TB oil
- 1 small onion chopped small
- 1 TB cilantro chopped small
- 1 clove garlic minced
- 1/8 tsp cayenne pepper
- 1/4 tsp cumin
- 1 TB lime juice
- 2 avocados diced.
- salt to taste
Instructions
- Start by soaking your soy curls. Take a medium-size bowl, pour your 2 cups of soy curls and cover them with warm water and let them rehydrate for 10 minutes.
- While you are waiting for this, you can start your soy curl sauce. Combine all the sauce ingredients and stir. When the soy curls are rehydrated, rinse them and squeeze all the water you possibly can out of them. This helps the soy curls soak up the marinade. Now place them back in the rinsed bowl, pour the marinade, and stir. This is best if it has a few hours to marinade. Cover with saran wrap and place in the fridge.
- Take a small bowl and combine all the salsa ingredients except for the avocado and stir; let this marinate covered in the fridge until you're ready to eat.
- Take a medium-sized skillet and heat it on medium heat. Add the soy curls and cook until a little crispy, about 10 minutes. Add the avocado to your salsa.
- Now it's time to put the dish together. Take some cooked rice, the soy curls, and top with the salsa, and enjoy!
Notes
Nutrition
If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
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Wednesday 30th of June 2021
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