Name: Recipe for Taco Lunch Bowl
Prep time: 20–25 minutes
Cook time: 5–6 minutes
Total time: 25–31 minutes
Yield: Bowl: 1 (2 cup) serving; Sauce: 6 (1/3 cup) servings
Cuisine: Entrees
Ingredients: 1 water; 1/3 raw cashews that have been run under very hot or boiling water; 1/2 sweet red pepper; 1/4 nutritional yeast flakes; 2 tapioca flour or starch of your choice; 1 lemon juice; 1 1/4 salt; 1/2 onion powder; 1/4 garlic powder; 1/4 celery salt; 1 hot water; 1 green chili pepper, optional; 1/4 canned corn, drained, optional; 1/4 cabbage, finely sliced; 2 tomatoes, diced; 2 avocado, diced; 2 cucumber, diced; 1 green onions, thinly sliced; 1/3-1/2 canned chili beans; 2/3 brown rice, cooked; Fresh cilantro, chopped; Salsa, optional

Scoop of taco lunch bowl ingredients with avocado and pepper garnishes

Entrees Easy, Satisfying Tex-Mex

No deep-fried taco shells are needed for this Mexican-inspired meal to be enjoyable and appetizing. These taco bowls are flavorful, creative, and healthful. Offering plant-based protein and fiber with whole grains, legumes, and a cruciferous vegetable, you can check off several foods listed in the famous “daily dozen.” The ingredients can be easily adjusted to satisfy everyone’s taste buds, but perhaps the best part is that these tacos are ready in less than 30 minutes!

Taco Lunch Bowl

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: Bowl: 1 (2 cup) serving; Sauce: 6 (1/3 cup) servings
Prep Time: 20–25 minutes
Cook Time: 5–6 minutes
Total Time: 25–31 minutes

Recipe Ingredients

1 cup water
1/3 cup raw cashews that have been run under very hot or boiling water
1/2 cup sweet red pepper
1/4 cup nutritional yeast flakes
2 tablespoons tapioca flour or starch of your choice
1 tablespoon lemon juice
1 1/4 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon celery salt
1 cup hot water
1 green chili pepper, optional
1/4 cup canned corn, drained, optional
1/4 cup cabbage, finely sliced
2 tablespoons tomatoes, diced
2 tablespoons avocado, diced
2 tablespoons cucumber, diced
1 tablespoon green onions, thinly sliced
1/3-1/2 cups canned chili beans
2/3 cup brown rice, cooked
Fresh cilantro, chopped
Salsa, optional

For Red Pepper "Cheese" Sauce: Combine first 10 ingredients in blender, and blend until mixture is smooth as cream. Pour into small saucepan. Rinse blender cup with remaining cup of hot water and add to saucepan. If using chili peppers, add them now. Cook and stir to thicken.
Prepare vegetables.
Heat beans and rice. (Keep cooked rice in the freezer in 1-cup amounts for quick use.)
Place a serving of rice (about 2/3 cup) and beans (about ½ cup) in a bowl and top with corn, chopped vegetables and 1/3 cup warm “cheese” sauce.
Garnish with cilantro and salsa.