Loaded with flavor and color, these adaptable vegetarian taco bowls with walnut meat are a great mix-and-match meal the whole family will enjoy!
Buddha bowls and vegan burrito bowls are regular appearances on our dinner table. I love them because they are a delicious way I can get my family to eat the rainbow. My family loves them because they can choose what toppings they want on their bowl. Today I’m sharing our current favorite bowl recipe for vegan taco bowls with walnuts! Walnut meat is very easy to prepare and we often pair it with steamed white rice for a base. Beyond these two staples, you can top these bowls with many sauces and toppings, such as cilantro lime sauce, vegan nacho cheese sauce, homemade salsa, 3-ingredient guacamole, chipotle roasted cauliflower, and fresh herbs. Yum!
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Why you’ll love this recipe!
- You will be loaded with Tons of plant-based nutrients When you enjoy one of these vegetarian taco bowls. White rice and walnut meats make the perfect base for lots of roasted vegetables, fresh salsas, creamy sauces, and more!
- This is Taco Bowl Very adaptable, makes them a hit with the whole family. I like to serve everyone a base of rice and walnut meat and then place all the other toppings and condiments in the center of the table for everyone to choose. Kids especially love making their own taco bowls!
- These vegan taco bowls have all the ingredients Food preparation is easy As they keep well for 3-4 days in the fridge. Lunch made easy!
Materials
- Rice and/or shredded lettuce – Really any base you enjoy works for these bowls. Brown or white rice, romaine or iceberg lettuce, quinoa, etc. all pair deliciously with other toppings in this recipe.
- walnut – Walnuts Walnut meat forms the base for these vegetarian taco bowls. I always have walnuts in my freezer so I can whip up this walnut meat quickly.
- black beans – You’ll be processing walnuts with black beans and spices to make the walnut meat for these taco bowls. You can cook your black beans dry or use a can of black beans, which is what I do!
- cashew nuts – In my opinion, the best part of these taco bowls is the cilantro lime sauce that you drizzle on top. To make this sauce, you will use a base of raw cashews. Just like walnuts, I always keep raw cashews in my pantry to make a delicious, creamy sauce.
- cilantro – Fresh cilantro is a key ingredient for the cilantro lime sauce you’ll make for these taco bowls. I like to add a whole bunch of cilantro for lots of color and flavor!
- the lime – I know you can buy squeezed lime juice, but use fresh lime juice if possible! It’s so good!
- Tomato paste – Rich tomato paste adds color and flavor to your taco meat. Takes a little further! I like to buy tubes of tomato paste because they last ages in the fridge.
- I am Willow – Whenever I cook with soy sauce, I prefer to use low sodium soy sauce. You still get that delicious umami flavor without all the sodium. You can always add more salt as needed.
- spices – To make these vegetarian taco bowls, you will need chili powder (an American spice blend, not chili) and cumin powder. Oh, and salt, of course.
See recipe card for full list of ingredients and quantities.
Alterations and replacements
This recipe is basically a Mexican inspired Buddha bowl, so you can really get creative. Choose your favorite base, even swap out the proteins, add raw or cooked veggies, drizzle on your favorite sauce and sprinkle on whatever garnishes you have on hand.
- the base: Some options for the base of this vegetarian taco bowl are white or brown rice, shredded romaine or iceberg lettuce, and or tortilla chips. You can even turn this taco bowl into a burrito and stuff everything inside the tortilla.
- protein: Obviously, we love the vegan walnut meat I shared for this recipe, but something as simple as salted, canned black beans will work too. You can also make my Vegan Taco Tofu Crumble for a soy-based protein.
- vegetable: I love roasted peppers and onions in any taco bowl. Roasted cauliflower is also delicious. Shredded lettuce or chopped tomatoes always add a fresh crunch and burst with flavor.
- the sauce: Cilantro lime sauce is my favorite sauce to pair with these vegan taco bowls, but I have many other sauces that would work. Use freshly made or jarred salsa. Beat these 3 ingredients into simple guacamole. Make my Cashew Nacho Cheese Sauce. Dollop on some dairy-free cashew sour cream. Try even drizzling some enchilada sauce over it!
- toppings: Fresh cilantro, fresh salsa (tomato or pineapple based), crumbled vegan cheese, crumbled tortilla chips all make delicious toppings in this taco bowl.
How to Make Vegetarian Taco Bowls
Step 1: Preheat your oven and prepare the walnut taco meat. Process onion and garlic in a food processor until finely minced.
Step 2: Add the remaining ingredients for the walnut meat and pulse until combined, leaving some texture.
Step 3: Spread the mixture in a greased baking dish, keeping everything mostly touching and together, but not too thick.
Step 4: Bake the “meat” for about 30 minutes, carefully flipping everything halfway through.
Step 5: While the “meat” is baking, cook some rice and make the cilantro lime sauce.
Place all the ingredients in the blender.
Step 6: Blend the cilantro lime sauce ingredients together until smooth. Taste and add more lime juice, salt or jalapeños to taste.
Step 7: Make your own vegetarian taco bowl! Start with rice and/or lettuce. Add the walnut meat and any leftover or freshly roasted vegetables. Drizzle over the cilantro lime sauce and add some fresh salsa, cilantro…toppings and sauces of your choice!
storage
If you have leftovers, store everything separately in an airtight container. All of the ingredients in these taco bowls should keep well for 3-4 days, making for great leftovers!
Expert tips
- If you have some sauces and spices pre-made or purchased, this dish comes together in a snap! I also love using leftover roasted vegetables so that I only have to bake walnut taco meat.
- Give everyone the main ingredients of the meal you want them to eat and then let them choose the toppings or sauce! Giving kids a say in what they eat makes our dinners run more smoothly.
- Store all leftovers in separate containers so everything lasts longer.
Recipe FAQs
Yes! There are many vegetarian and plant-based protein sources that taste amazing in burritos and burrito bowls. Some of my favorites are black bean, walnut meat and tofu sofritas/taco tofu crumbles.
Whenever I make burritos or burrito bowls, I like to saute colorful bell peppers and onions together. Roasted cauliflower, shredded lettuce and/or roasted sweet potatoes are also delicious in burritos and bowls. However, use whatever vegetables you like the most!
Burrito bowls are basically served in a bowl without the tortilla. We like to start with rice noodles and/or chopped lettuce. Then we add a plant-based, Mexican-inspired protein source, roasted peppers and onions, salsa, guac and/or dairy-free cheddar cheese or sour cream. Burrito bowls are the perfect hosting dish because everyone can customize the bowl to their liking.
What to pair with these vegetarian taco bowls!
Love this recipe? Please leave a 5-star rating on the recipe card below and a review in the comments section further down the page
📖 Recipe
Vegetarian Taco Bowl with Walnut Meat
Materials
- 1.5 the cup white rice
- Chopped romaine
- 1 the head cauliflower
- 1 table spoon olive oil
- Salt and pepper
- 1 batch Walnut Taco Meat
- 1 batch Cilantro Lime Sauce
- Homemade or store-bought salsa
- Fresh cilantro, pickled jalapeños, etc. optional
instructions
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Preheat your oven to 375F and get out two baking sheets.
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Prepare the walnut taco meat and bake in the oven.
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Cut your cauliflower into florets and place on a lightly greased baking sheet. Dust them with olive oil and use your hands to rub the oil all over the flowers. Spread them out in an even layer and sprinkle well with salt and pepper. Place in the oven with the walnut meat. I like to put one sheet on the top of my oven and one on the bottom. Then halfway through baking I switch which sheet is on the bottom and which is on top for even baking.
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Once the taco “meat” and cauliflower are in the oven, start cooking your rice. Cook white rice in 3 cups of water and a pinch of salt, either in your rice cooker or on the stove using the directions.
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Once the rice is cooked, prepare the cilantro lime sauce by placing all the ingredients in a blender and blending until smooth. Taste and adjust salt or lime juice as desired.
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Prepare any other fresh ingredients you like, such as shredded lettuce, fresh cilantro, pickled jalapeños, etc.
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Once the walnut meat and cauliflower are roasted and your white rice is steamed, make your vegetarian taco bowl. Start with a base of rice and add walnut meat and roasted cauliflower. Drizzle over the cilantro lime sauce and add any other toppings of your choice. Dig in!
Comment
– This recipe is really adaptable, so I love it! If you don’t have time to make walnut meat, just season and heat up some canned black beans. Instead of roasting cauliflower, use any leftover roasted vegetables you already have on hand. If cilantro isn’t your thing, drizzle over your favorite sauce.