This copycat Taco Bell Veggie Power Bowl recipe offers the same satisfaction as the original with nearly double the protein! With a shortlist of quick and convenient plant-based ingredients, you can have these bowls on the table in 10 minutes or less!
Though I eat a lot of eggs, lean beef, chicken, and fish for lean protein, I also love a good, high-protein, plant-based meal on occasion. The veggie power bowl from Taco Bell is one of my fast food favorites.
Fortunately, Taco Bell’s power bowl menu is pretty simple, so recreating the vegetarian option was a breeze. The difference? This recipe boasts nearly double the protein content of the Taco Bell version to keep you satisfied and energized throughout the day!
And the best part? It comes together in just 10 minutes – so why settle for the drive-thru when you can enjoy a healthier, equally delicious power bowl in no time?
Why you'll love this recipe
- Healthier version of a fast food favorite. With a whopping 22 grams of protein per serving (dressing included), it leaves the Taco Bell version in the dust, which offers only 12 grams.
- Quick and easy. In just 10 minutes, you'll have a restaurant-quality plant-based power bowl ready to dig into from the comfort of your kitchen.
- The power of plants! Thanks to all the plant-based goodness, these vegetarian power bowls are loaded with good fiber, lean muscle-building protein, and micronutrients.
- Balanced nutrition. These bowls are a significant source of protein from black beans and Greek yogurt, healthy fats from avocado, and fiber from grains and fresh veggies.
- Power bowl sauce. This recipe includes a Greek yogurt-based avocado lime ranch dressing for an added protein kick. Not to mention, it tastes so good I could almost drink it!
Ingredients you'll need
For the bowls:
- Canned black beans. Grab a can labeled “seasoned.” They are a convenient way to add cooked, flavorful black beans with very little preparation.
- Spanish-style ready rice. These bowls are all about ease and accessibility, so I popped a pouch of Spanish-style ready rice in the microwave, but you can always make your rice from scratch if you prefer.
- Lettuce. Taco Bell uses shredded iceberg lettuce. Substitute romaine for a similar crunch and mild, slightly sweet flavor.
- Tomatoes. I used seeded and chopped Roma tomatoes, but you can use any firm but not overly juicy variety like beefsteak, plum, cherry, or grape.
- Cheddar cheese. Or try a three-cheese blend similar to the one Taco Bell uses, made with mozzarella, cheddar, and pepper jack cheese.
- Avocado. For a boost of healthy fats, fiber, vitamins, and minerals. Guacamole is also excellent here.
- Sour cream. It adds a creamy, tangy element to complement the zesty flavors.
For the avocado ranch dressing:
- Avocado. Be sure to use an avocado that is ripe but not overly soft so it blends smoothly and contributes a creamy consistency.
- Greek yogurt. The exact protein content can vary slightly, but using plain, non-fat Greek yogurt as the sauce base can contribute 5-6 grams of protein per serving!
- Fresh lime juice. It adds an acidic, citrusy tang that brightens the flavors of the other ingredients.
- Ranch seasoning. Use a packet of dry ranch seasoning here.
How to make a copycat Taco Bell veggie power bowl
Step 1: Warm black beans. Heat the black on medium-low until simmering while stirring.
Step 2: Heat ready rice. While the beans are simmering, cook the ready rice in the microwave according to package directions. These are two great quick options for making these bowls.
Step 3: Assemble bowls. Divide the ingredients between 2 medium-sized bowls.
Step 4: Make dressing. Place the dressing ingredients in a small blender or food processor and blend until smooth.
Step 5: Serve. Drizzle the dressing on top of the bowls, and enjoy!
Recipe Tips
- To layer the ingredients in the bowls, start with the rice, then add your beans, raw veggies, cheese, avocado, and sour cream, and finally, drizzle the avocado ranch sauce on top for an irresistible presentation.
- To make homemade black beans, soak dried black beans in water overnight. Then, drain, rinse, and simmer them in a pot of water with Taco seasonings like onion, garlic, cumin, paprika, and bay leaves until they're tender. Add salt to taste.
- To make Spanish rice from scratch, sauté onions and garlic in olive oil, then add uncooked rice and cook until lightly toasted. Then, add diced tomatoes, broth, and a blend of Spanish seasonings. Bring the mixture to a boil, reduce the heat, cover, and simmer until the rice is tender. Fluff with a fork and serve.
Variations
- Vegetarian protein – If you don’t like black beans, try other plant-based protein sources in your power bowls, like chickpeas, lentils, crispy tofu, tempeh, or edamame. Try half beans and half lentils for more iron and protein.
- Rice – Instead of rice, you can opt for protein-rich grains like quinoa, farro, or bulgur. Or opt for a low-carb power bowl base like cauliflower rice or spiralized zucchini.
- Sour cream – Several healthier alternatives, like Greek yogurt, coconut yogurt, or hummus, can add a similarly rich, creamy flavor.
- Fresh toppings – Besides lettuce, tomato, and avocado, try topping your bowl with pickled red onions, chopped cilantro, pickled jalapeño, pico de gallo, thinly sliced radish, salsa, grilled peppers and onions, a squeeze of lime juice, etc.
- Dressing – If you’re looking for a non-creamy dressing for your Taco Bell veggie power bowl, the Avocado Ranch Vinaigrette (from my burger bowls) is a must-make!
Storing
Transfer bowl ingredients to individual airtight containers and store the containers in the refrigerator for 3-4 days. If possible, keep the power bowl sauce separate until you're ready to eat.
FAQ
According to the menu, the Taco Bell veggie power bowl includes seasoned rice, black beans, tomatoes, guacamole, lettuce, cheddar cheese, and an avocado ranch sauce.
I consider it a healthier option, as it includes some protein and fiber from vegetables and beans and healthy fats from guacamole. However, it is low on protein for my personal goals. This higher protein copycat recipe made with fresh vegetables and a Greek yogurt dressing is definitely a solid healthy choice!
Yes! You can make the dressing in advance. It keeps up to 5 days in a sealed container in the fridge -just give it a good stir before serving with the veggie bowls.
More grain and rice bowl recipes
- Chicken Spring Roll in a Bowl
- Sriracha Shrimp and Rice Bowl
- Buffalo Chicken Meal Prep Bowls
- Southwest Steak Rice Bowls
- Caribbean Grilled Jerk Chicken Bowls
If you love this copycat Taco Bell recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Taco Bell Veggie Power Bowl {Copycat Recipe}
Equipment
- Microwave
- small saucepan
Ingredients
- For the bowls:
- 1 cup canned black beans in seasoned sauce
- 1 cup Spanish style ready rice
- 4 cups lettuce finely chopped
- 2 Roma tomatoes seeded and chopped
- 2 oz cheddar cheese shredded-or try a three-cheese blend similar to the one Taco Bell uses, made with mozzarella, cheddar, and pepper jack cheese
- ½ avocado sliced
- 2 tablespoon sour cream
- For the avocado lime ranch dressing:
- ½ ripe avocado
- ½ cup plain non-fat Greek yogurt
- 3 tablespoon fresh lime juice
- 1 tablespoon ranch seasoning *in the packet
- Optional bowl add-ins: onions, pickled jalapeños, salsa, pico de gallo
Instructions
- Place the black beans in a small saucepan and heat on medium-low. Heat beans until simmering, while stirring.
- While the beans are simmering, cook the seasoned rice in the microwave according to package directions, typically 90 seconds.
- Divide the ingredients between 2 medium-size bowls.
- Place the dressing ingredients into a small blender or food processor and blend until smooth.
- Drizzle the dressing on top of the bowls and serve.
Notes
- To make homemade black beans, soak dried black beans in water overnight. Then, drain, rinse, and simmer them in a pot of water with Taco seasonings like onion, garlic, cumin, paprika, and bay leaves until they're tender. Add salt to taste.
- To make Spanish rice from scratch, sauté onions and garlic in olive oil, then add uncooked rice and cook until lightly toasted. Then, add diced tomatoes, broth, and a blend of Spanish seasonings. Bring the mixture to a boil, reduce the heat, cover, and simmer until the rice is tender. Fluff with a fork and serve.
Nutrition
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Lauren Harris-Pincus
Oh, this sounds sooooo good!!! Especially after eating for days at FNCE without tons of veggies. 🙂
Beverley Press
such a delicious recipe makes my mouth water already xoxo thank you
Amee Livingston
Thank you Beverley! xo~
Amee Livingston
You can plug the recipe ingredients into an app, like My Fitness Pal, if you need calorie counts. I don't do calorie counts on my recipes. I try to focus more on nutrient density and portion size.