Grilled Veggie Taco Bowl

Hey there, it’s Patsy.

I don’t care a thing about grilling veggies. I am not a grilling kinda girl. So why am I posting a recipe called “Grilled Veggie Taco Bowl”?

Well, YOU might like to grill veggies, and even if like me you don’t this is still the basis for a delicious taco bowl.

Grilled Veggie Taco Bowl by I Love Vegan. Click to visit website.
Grilled Veggie Taco Bowl by I Love Vegan. Click to visit website.

I put mine together based on the picture above leaving out the grilled veggies.

Layer it up with your favourite vegan spanish rice recipes. Add black beans. Chopped avocado. Chopped red onions. Sliced jalapenas. Lotsa salsa. Loads of your favourite greens. Some crunchy chips. Garnish it with vegan cheese shreds and wedges of lemon and lime.

I sometimes top it with vegan sour cream and serve guacamole on the side. Who can ever get enough?

Tip: I went to a cookout early summer and several giant bowls of guacamole were set out. When dipping into a bowl I discovered that an avocado seed had been left in it. When I held it up in the spoon and said, “oh look” the hostess indulgently laughed, saying that keeps if from browning.

Imagine. All the years I put lemon juice in my guacamole which I don’t really like the taste of very much when I needn’t do it at all! I could have left a seed in instead. Am I the only one in the universe who didn’t know this? Pretty much, huh? Yet another example of you are never too old to learn.

Follow I Love Vegan on Instagram @ilovegan.

Go Vegan. For Life!

AFYP: Burrito Bowl with Guacamole and Salsa

Burrito Bowl. Recipe and Image from

Knife Fork Spoon A Multi-Advocate From Your Plate (by Vivian)

Welcome to an “Advocate From Your Plate” recommended Vegan recipe.

This burrito bowl is so fresh and tasty, and everybody loves it. Recipe courtesy of Reposted with permission!

Chef Cathy says:

“This recipe is very open to interpretation, so have fun with it and make it with all the ingredients and amounts that sound best to you. If you are watching your calories, you may leave off the olives and avocado, since these are both high-fat plant foods.”

Recipes include the Burrito Bowl, Guacamole and Salsa. Muy Bueno!

Burrito Bowl. Recipe and Image from
Burrito Bowl. Recipe and Image from

1 cup dry brown rice (any variety)
2 cups water

6 Romaine lettuce leaves, thinly sliced
1 cup very thinly sliced cabbage
1 can black or pinto beans (or about 1-1/2 cups home-cooked beans)
1 cup chopped tomatoes
1/2 of a sweet yellow or red onion, chopped (or two scallions)
1/2 cup black olives, sliced in half (about 20 olives)
1/2 cup cilantro, parsley or basil leaves, chopped
1 cup corn kernels (or kernels from one cob), cooked or raw
1 avocado, diced
2-3 tablespoons fresh lime juice

1. In a pot, bring rice and water to a boil, reduce heat to simmer, cover and cook according to the type of rice you’re using. (Short grain brown cooks for 50 minutes, long grain for 45 minutes.)

2. Using two or more large soup or salad bowls, layer all of the ingredients equally into each bowl and squeeze lime juice over the top. Or in one large salad bowl, toss all ingredients together, including lime juice, then serve into your individual bowls. Top with salsa and/or quacamole. The cooked beans and rice may be used warm or cold.

Preparation: 15 minutes (to chop and assemble)
Cooking time: 50 minutes to cook rice
Makes: 2 large entree servings or 4 salad servings

Chef’s notes, recipes for guacamole and salsa and more >>

Vegan Recipes are part of Int’l Fund for Horses Advocate From Your Plate campaign.