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Grilled Veggie Taco Bowl

  • Author: Brittany at
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Lunch and Dinner, Main Course
  • Cuisine: Vegan


A crispy-crunchy, amazingly flavourful, veggie-loaded taco bowl with all the fixins'. Serves 2.



Grilled Veggies

  • 2/3 cup zucchini, halved and sliced
  • 2/3 cup sliced bell peppers (red, green and yellow)
  • 1/4 red onion, thin sliced
  • 2/3 cup sliced mushrooms
  • 1 handful baby spinach, roughly chopped
  • 1/4 tsp salt

Taco Rice & Beans

  • 1 1/3 cups cooked white or brown rice
  • 2/3 cup black beans, rinsed and drained
  • 3 tbsp taco sauce


  • 1 vine-ripened tomato, chopped
  • 1 handful baby spinach, roughly chopped
  • 2-4 tbsp guacamole
  • 2-4 tbsp salsa
  • 2+ handfuls of tortilla chips

More Optional Toppings

  • 1/4 cup Daiya Mozzarella, Cheddar, or Pepperjack style shreds
  • fresh lime juice or wedges
  • extra taco sauce for drizzling
  • jalapeño, thin sliced
  • cilantro, chopped
  • salsa baked tofu


  1. Combine cooked rice, rinsed black beans, and taco sauce in a microwave-safe container. Heat on high for 3-4 minutes or until hot.
  2. Preheat grill or skillet (high heat). Spray with non-stick cooking spray or brush with vegetable oil (about 2-3 tsp.)
  3. Cook bell pepper, red onion, and zucchini for about 4 min. Add mushrooms, sprinkle with salt and cook for another 5-6 minutes or until veggies are tender. Add spinach and cook until just wilted.
  4. To serve: Scoop 3/4 cup of rice and bean mixture into a bowl and add 1/2 of the grilled veggies. Top with a handful of fresh greens (iceberg lettuce or spinach), fresh chopped tomato, 2+ handfuls of crushed tortilla chips, 1-2 tbsp of guacamole, and 1-2 tbsp of salsa. Add any optional topping you desire (fresh cilantro, Daiya cheese, fresh lime juice, salsa baked tofu, extra taco sauce, etc.)