This recipe for One Pot Vegan Taco Cauliflower Rice is packed with wholesome plant-based ingredients, protein + flavor AND is ready in 20 minutes! Low-carb, healthy, oil-free, and perfect in so many ways! Grab your favorite taco toppings, dinner is ready!
Tara’s Tips For Perfect
One Pot Vegan Taco Cauliflower Rice:
- Cauliflower Rice
- To make this recipe extra easy, I use frozen cauliflower rice. This is readily available at grocery stores. Just make sure you start out with it thawed. I have not tested this recipe with fresh riced cauliflower.
- Black Beans
- Use one can of beans, rinse + drain them. Alternatively, use 1 1/2 cups cooked black beans. Need black bean cooking times? Read this: The Vegetarian’s Guide To Beans.
- Beefless Crumbles
- I used Gardein plant-based Be’f crumbles. You can use your favorite brand. Check the ingredients if vegan, not all beefless crumbles are vegan.
- Spice
- The jalapenos add spice to this skillet meal. If you are sensitive to spice, use only one jalapeno or remove the seeds.
- Serving Suggestions
- Wrapped in a burrito, layered into a taco, or sprinkled over nachos. In addition, you could enjoy this cauliflower rice skillet meal with chips, topped with vegan or dairy cheese, Homemade Guacamole, Roasted Habanero Tomato Salsa, Chuy’s Salsa Copycat Recipe, or try it with this Silken Tofu Sour Cream Recipe.
- Leftovers
- Store in an airtight glass container in the refrigerator for up to 7 days, reheat when ready. You could also store this One Pot Vegan Taco Cauliflower Rice in individually portioned glass containers in the freezer for up to 3 months, perfect for meal prep!
One Pot Vegan Taco Cauliflower Rice
September 16, 2021
: 4
: easy
Meatless Mexican in one pot, low-carb, healthy + high protein. This One Pot Vegan Taco Cauliflower Rice is perfect for busy weeknights or vegan meal prep!
Ingredients
- 1 onion (diced)
- 1 tsp salt
- 2-3 jalapenos (finely chopped, remove the seeds to decrease the spice level or use only 1 jalapeno)
- 2 cups chopped tomatoes
- 1 bag frozen cauliflower rice (12 ounce) thawed
- 1 bag vegan ground beef(less) crumbles (13 ounce)
- 4 tbsp taco seasoning powder
- 1 can black beans (rinsed and drained) or 1 1/2 cups cooked black beans
- 1 cup water
Directions
- Step 1 Heat a nonstick skillet over medium-high heat. Once hot, add onions. Sprinkle onions with salt. Sauté for 3 minutes adding water 1 tbsp at a time if the onions begin to stick.
- Step 2 Stir in jalapenos and tomatoes. Cover and cook for 2 minutes, stirring frequently.
- Step 3 Add the cauliflower rice, beefless crumbles, taco powder, and water. Mix well, cover, and cook on medium-low heat for 5 minutes minutes, stirring as needed. After 5 minutes, add black beans and cook another 5 minutes, stirring intermittently
- Step 4 Transfer to 4 bowls, serve with your favorite taco toppings including avocado, guacamole, salsa, shredded lettuce, vegan or dairy cheese shreds and sour cream.
- Step 5 Leftovers can be stored in an airtight glass bowl for 7 days or in the freezer for up to 3 months.
- Step 6 Enjoy!
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