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The top view of a loaded vegan taco bowl on a countertop with two dishtowels

Vegan Taco Bowls

Every vegan needs these easy and healthy Taco Bowls in their life! Loaded with a crunchy cauliflower walnut filling, homemade pico de gallo, creamy avocado slices and more, they're a hunger-crusher that you'll crave again and again.

Course Dinner
Cuisine Mexican
Keyword tacos in a bowl, tacos vegan, vegan bowls
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 287 kcal
Author Kelly


For the Cauliflower Walnut Filling

  • 2 tsp avocado oil or avocado oil
  • 1 cup walnuts very finely chopped using a knife or process in a food processor until it resembles the size of crumbled ground meat
  • 1 1/2 cups riced cauliflower you can use fresh cauliflower rice or frozen riced cauliflower. For frozen, be sure it's been thawed and drained.
  • 2 tsp homemade taco seasoning or use your favorite brand. We like Primal Palate or Siete Taco Seasoning.
  • 3 tbsp salsa, taco sauce or enchilada sauce homemade or use your favorite brand. We like the Whole30 salsas from Trader Joe's, Frontera or Siete.
  • 1/2 tsp garlic powder
  • salt + black pepper to taste

For the Pico de Gallo

  • 1 1/2 tbsp fresh cilantro finely diced
  • 1 medium red onion finely diced
  • 1 tomato finely diced
  • 1/2 lime juiced
  • Fine sea salt to taste

For the Taco Bowls

  • 2 cups cauliflower rice you can use fresh cauliflower rice or frozen cauliflower rice but be sure it's been thawed and drained.
  • 1 cup shredded lettuce
  • 1 large avocado cut into thin slices
  • 1/3 cup Fresh pico de gallo homemade or use your favorite store-bought. We like the one from Trader Joe's.
  • 1 Persian cucumber diced
  • 2 tsp pickled yellow radish or sub with cooked corn kernels if not paleo, Whole30 or keto

For the Garnish

  • Fresh cilantro
  • 1 lime cut into wedges or slices
  • 2-3 Jalapeno slices optional
  • Red pepper chili flakes optional
  • Vegan shredded cheese or grain-free nacho chips we like Violife and Siete. This is not Whole30


  1. Make the vegan taco filling: Heat oil in a large skillet over medium. Add walnuts and cook until toasted for about 2-3 minutes. Add the cauliflower rice, taco seasoning, garlic powder, salt and pepper and salsa and cook for 7-8 minutes. Remove from heat and set aside.

    The cauliflower walnut filling in a saucepan with a wooden spoon stirring it around
  2. Make the pico: Meanwhile, prep the ingredients for the salsa. Add all the ingredients to a bowl. Season with salt to taste and set aside.

  3. Cook the cauliflower rice until soft and prepare the veggies by shredding the lettuce, cutting the cucumber and avocado into slices.

  4. Build your bowls: Add the cauliflower rice, shredded lettuce, avocado, pico de gallo, cucumber, pickled radish and walnut filling. Top with some chopped fresh cilantro and red pepper chili flakes.

    The top view of a loaded vegan taco bowl on a countertop with two dishtowels

Recipe Notes

  • To Store & Reheat: Refrigerate leftovers in airtight containers for up to 3 days. Reheat walnut filling over low heat, adding a splash of water or oil and stirring occasionally. Alternatively, warm it in the microwave at 50% power.
  • To Freeze: Store everything in freezer-safe containers and freeze for up to 3 months. Thaw in fridge before putting together bowls.
Nutrition Facts
Vegan Taco Bowls
Amount Per Serving (1 serving)
Calories 287 Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 27g9%
Fiber 12g48%
Sugar 5g6%
Protein 10g20%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.