Vegan Taco Rice
Experience the vibrant flavors of Vegan Taco Rice, a hearty, plant-based twist on a classic fusion dish! This colorful recipe combines fluffy long-grain white rice with a savory, taco-seasoned protein mix of plant-based ground meat or crumbled tofu, spiced to perfection with garlic, onions, and homemade or store-bought taco seasoning. Packed with wholesome additions like black beans, sweet corn, shredded lettuce, ripe avocado, and juicy cherry tomatoes, this dish delivers a satisfying combination of textures and tastes. Finished with fresh cilantro, lime wedges, and a kick of hot sauce, it’s an easy-to-make, customizable meal that’s ready in just 40 minutes! Perfect for busy weeknights or meal prep, this vegan taco rice is as nutritious as it is flavorful, making it a crowd-pleasing choice for any table.
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Recipe Information
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)
Instructions
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.
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.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
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.
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.
Stir in the black beans and corn, cooking for another 1-2 minutes until warmed through. Remove the skillet from heat.
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.
Serve with lime wedges on the side for squeezing over the top and a drizzle of hot sauce, if desired. Enjoy!
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2239 mg | 97% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 60.1 g | 215% | |
| Total Sugars | 43.9 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1192 mg | 92% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 5272 mg | 112% | |
*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.
