These vegan taco bowls are perfect for dinner with family or friends.

taco bowls recipe

Taco Bowls

Colourful and perfect to share
Course Main Course
Servings 6


Taco Bowl Ingredients

  • 6 whole wheat flour tortillas
  • 2 sweet potatoes, diced and baked
  • 1 red onion
  • 2 cans black beans, drained and rinsed
  • 2 ears corn or equivalent frozen
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp turmeric
  • 2 cups kale or spinach, shredded
  • Cherry tomatoes, halved
  • 2 green peppers, diced
  • 2 avocados, sliced
  • Green onions, diced
  • Salsa
  • Tofu Sour Cream (see below)

Tofu Sour Cream (adapted from Forks over Knives Cookbook)

  • 1 12oz package extra firm tofu
  • 2 tbsp lemon juice
  • 1 tsp each onion and garlic powder
  • Salt and pepper to taste


  • Bake the tortillas for 10 minutes in tortilla shell makers (a great low-cost item with many uses) or buy ready-made taco shells. Set aside.
  • Meanwhile, make the sour cream by combining all ingredients and blending until smooth. Add a little water if required.
  • Bake the sweet potatoes until tender. Set aside.
  • Sauté the onion, and the black beans, corn, cumin, chili powder and turmeric, heat and set aside.
  • Prepare the other toppings and enjoy! Can also add vegan cheese shreds if desired.