The Picky Eater

Name: Vegan Taco Bowl
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: Chinese Cabbage; Minute Rice Brown Rice; O Organics Lentils, Organic; SIGNATURE SELECTS Black Beans, Seasoned; Organic Avocado; Herdez Salsa Casera, Hot; Daisy Light Sour Cream; Ortega Jalapenos, Hot, Diced; Cilantro; Lime; Sargento Creamery Shredded Three Cheese Mexican Natural Cheese; Tari Peruvian Rocoto Pepper Hot Sauce

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Vegan Taco Bowl

Serves 420 mins prep0 mins cook

When I can get all the nutrients and delicious flavor in one bowl like this Vegan Taco Bowl, I’m all in. Yes, please! Being able to prep everything ahead makes it perfect for busy days, and I can have it ready in just 20 minutes. The combo of crunchy cabbage, seasoned lentil walnut taco meat, creamy avocado, and zesty salsa with my spicy vegan sour cream is so satisfying every time.

2 servings

What you need

½ pc hot sauce

1 ½ cup purple cabbage

1 cup minute rice

½ cup lentil

½ cup black beans

½ pc avocado

¼ cup salsa

¼ cup sour cream

½ pc jalapeno

½ pc cilantro

½ pc lime

½ pc shredded cheese

Instructionskeyboard_arrow_up

0 Build the taco bowls by putting the ¾ cup cabbage, ½ cup rice, and ¼ cup taco meat and ¼ cup beans at the bottom of each bowl.
1 Top with ¼ the avocado, 2 tablespoons salsa, 2 tablespoons spicy sour cream and any other garnishes you prefer!
2 Enjoy!

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Vegan Taco Bowl | Recipe from The Picky Eater