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High Protein Taco Bowls

Name: High Protein Taco Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup jasmine rice; 2 cups water; ½ tsp sea salt; 1 lime (zested); ¼ cup cilantro leaves (finely chopped); 10 oz vegan chorizo; 5 oz baby spinach; 1 cup red cabbage (shredded); 1 cup frozen sweet corn (thawed); 14 oz black beans (rinsed and drained); 1 avocado (sliced); 8 oz cherry tomatoes (halved); 2 green onions (finely chopped); 1 cup plain unsweetened dairy-free yogurt; ½ cup salsa; 2 tbsp sriracha

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These High Protein Taco Bowls are the ultimate mix of spicy, tangy, and fresh; think zesty cilantro lime rice topped with savory vegan chorizo, protein-packed black beans, and my best homemade spicy salsa crema you'll ever have! It’s a healthy protein bowl that actually keeps you full until your next meal.

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The BEST Taco Bowls!

If you’re looking for the best taco bowls, this recipe checks every box. These high protein taco bowls are colorful, hearty, and packed with bold flavor while still being nourishing and satisfying. They’re the kind of meal that feels indulgent and comforting, but is actually built around wholesome ingredients that support your energy and keep you full for hours.

Each bowl starts with a base of fresh spinach and fluffy cilantro lime rice, then gets piled high with warm vegan chorizo, black beans, sweet corn, crunchy cabbage, juicy tomatoes, creamy avocado, and bright green onions. And if that’s not enough, wait till you get a taste of the finishing touch: a drizzle of spicy salsa crema that ties everything together with the perfect balance of creamy, tangy, and spicy! This taco bowl recipe is also designed to be gluten free, meal prep friendly, and a quick throw-together meal that hits the spot. Guaranteed to become a part of your weekly rotation!

Taco Bowl Vs Tacos

Now, I will likely never say no to a taco, but sooommetimes I just don’t want to get my hands messy! There is a time and place for everything, and sometimes, tossing it all in a bowl is just the right move. They’re easy to customize, easy to prep ahead, and incredibly satisfying. Unlike traditional tacos that require shells and messy assembly, taco bowls let you layer ingredients and add a little more to each bite. You get fluffy rice, crisp vegetables, hearty protein, creamy toppings, and a bright sauce all working together in one bowl.

Ingredients for These High Protein Taco Bowls

With a handful of pantry staples, you’ll have the best taco bowls you’ve ever eaten! Gather the goods and let’s go.

Jasmine Rice: This is our base. I prefer jasmine for its natural floral scent and its ability to absorb the lime juice without getting mushy.
Lime Zest & Fresh Cilantro: These two ingredients turn plain rice into bright cilantro lime rice. The citrus adds freshness that balances the richness of the other ingredients.
Vegan Chorizo: This is the “secret sauce” of this protein taco bowl. I used Abbot’s Butcher because they use whole-food ingredients (like pea protein and mushrooms) without the mystery fillers or gums found in other meat alternatives. It provides that essential “meaty” texture and smoky heat.
Black Beans: A non-negotiable for any taco bowl in my opinion! They add that double-down on fiber and protein while acting as a grounding element to the spicy chorizo.
Baby Spinach: Adds volume and nutrients to the bowl without overpowering the other ingredients. It’s a simple way to boost the nutrition of these bowls.
Red Cabbage: Shredded cabbage adds crunch, color and fiber!
Sweet Corn: I went with frozen since corn is out of season, and frozen corn is just super delicious and accessible. Of course, you could also use fresh corn and just cut it off the cob or canned.
Avocado: Avocado adds healthy fats and creaminess that round out the bowl and make it extra satisfying. Also, what taco is complete without avocado?!
Cherry Tomatoes: Provide juicy freshness and acidity that brighten up the entire bowl.
Green Onions: Green onions add a mild onion flavor and a fresh finish. Additional cilantro would also be a nice finishing touch if you wanted more fresh greens.

Spicy Salsa Crema Ingredients

The sauce is what brings the whole bowl together, don’t skip it!!

Dairy-Free Yogurt: This is the base of our crema. It provides the tang of sour cream but with the benefit of probiotics and lower saturated fat.
Salsa: Adds tangy tomato flavor and seasoning. Use your favorite salsa here. I like to go with one that’s flavorful but not too overpowering or spicy.
Sriracha: Brings gentle heat that complements the taco spices without overwhelming the dish. Add according to your personal heat preference.

How To Make High Protein Taco Bowls

These taco bowls practically make themselves! A little boil here, a little saute there, and you’re ready to dive into a high protein bowl fit for any time of the day!

Make the Cilantro Lime Rice

Add your rice, water, and salt to a saucepan. Once it hits a boil, drop the heat to a low simmer and cover. After 15 minutes, fluff it with a fork. You’ll see the grains separate beautifully. Fold in that lime zest and cilantro last; we want the herbs to stay vibrant green, not “cooked” and brown.

Prepare the Vegan Chorizo

Get your skillet over medium heat. Once hot, add your vegan chorizo and look for the edges to turn a deep, golden mahogany. This takes about 8-10 minutes.

Make the Spicy Salsa Crema

While the stove is doing the heavy lifting, whisk your yogurt, salsa, and sriracha in a jar. If it feels too thick, add a teaspoon of water at a time until it’s “drizzle-able.” You want it to be thick enough to coat a spoon, but thin enough to add flavor to each bite.

Assemble the Power Bowl

Layer your baby spinach at the bottom; the heat from the rice will slightly wilt it, making it easier to eat. Add the rice, then pile on your chorizo, cabbage, corn, beans, and avocado.

Here Are Some Helpful Meal Prep Taco Bowl Tips

If you’re using this as a meal prep bowl, a little consideration goes a long way. Here are a few things to do:

Store items separately: If you plan on reheating your high protein taco bowl meal prep, store the rice, beans, and chorizo together. Keep the spinach, cabbage, tomatoes, and salsa crema in separate containers. This way, you can heat up the ingredients that should be hot, while keeping the crunch and fresh bite to everything that should be cold!
Avocado hack: We all know avocado can be temperamental. If you’re prepping these for later in the week, wait to slice the avocado until the morning of, or use a squeeze of extra lime juice to keep it from oxidizing.

Why You’ll Love These High Protein Vegan Taco Bowls

This is more than just a homemade taco bowl; it’s a bowl of protein power designed to keep you satisfied for hours! Between the black beans, the chorizo and the rice, these are healthy protein bowls that actually stop the post-meal snacking. I’m talking full for hours and not thinking about your next meal! No food chatter.

The whole recipe is also gluten free, dairy free and packed with fiber which means that you’re ticking all the boxes and could serve this to nearly anyone! It’s also just a really simple recipe that is easy to make, healthier than what you’d order and perfect for meal prep.

Taco Bowl FAQs

What’s a good substitute for meat in tacos? Aside from the vegan chorizo I used here, crumbled tempeh or extra-firm tofu (shredded with a grater!) are excellent high protein taco alternatives.

Can I prep these tacos in advance? Yes! This is one of the best vegan taco bowls for advanced prep. Everything holds up beautifully in the fridge for up to 4 days. Just keep the “wet” ingredients (crema and tomatoes) separate from the rice until you’re ready to eat.

Is this bowl spicy? It has a gentle “heat” thanks to the chorizo and sriracha, but it’s not “blow-your-tastebuds-out” hot. If you’re sensitive to heat, swap the sriracha for a little smoked paprika in the yogurt!

Are taco bowls healthy? Seriously, not always. Often they are packed with cheese, heavy sour cream and oil. However, this recipe doesn’t have any of that! It’s packed with clean ingredients, no oil and a whole lot of nutrients from the raw vegetables and plant based protein!

Did you make this recipe?

Don’t forget to leave a rating and review below, and let me know how you liked these high protein bowls!

Other High Protein Bowls You’ll Love!

If you’re obsessed with easy vegan bowl recipes that hit your macros, check these out:

High Protein, High Fiber Squash Bowls

High Fiber Rainbow Protein Bowls

Vegan Egg Roll in a Bowl

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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