Quick to make, and so delicioso—you’re going to love my easy vegan Nacho Bowl!
Easy Vegan Nacho Bowls
Ok friends—I’m here today to share with you my favorite, easy, go to, family approved, husband approved, kid approved dinner. NACHO BOWLS! So good. So delicious! So fast and easy. This dinner is on a very regular rotation in our house. I start with some rice, add some of my Instant Pot black beans, fresh veggies, and of course, my vegan queso! If you’re feeling extra fancy go ahead and top it with some pepitas and green onions! Delicioso!
This easy vegan Nacho Bowl is packed with protein, healthy veggies full of vitamins, and a base of carbs to keep you feeling full. It’s also easy to customize! Pick your favorite veggies, add some jalapeños if you’re feeling spicy, maybe some guacamole, and even switch up the type of beans or add tofu!
Kids love Vegan Queso Dip!
I’m still loving my Vegan Queso dip! I made some last week for these bowls and my boys devoured it for an after school snack with chips. We barely had any left for dinner! It’s really easy to make, and so tasty! It makes a perfect saucy topping for a Nacho Bowl!
Look how easy it is to put together an Easy Vegan Nacho Bowl!
I hope your family loves these bowls as much as mine does! I’ve been enjoying leftovers all week—yum! If you have a chance to make these, please take a pic and share on social media. Give me a tag so I can see! {#frieddandelions // @frieddandelions}
Quick to make, and so delicioso—you're going to love my easy vegan Nacho Bowl!
15 minPrep Time
15 minCook Time
30 minTotal Time
Save Recipe
Ingredients
- 1 batch Instant Pot Black Beans
- 1 batch Vegan Queso
- 1 avocado
- tomatoes
- corn, prepared
- rice, prepared according to package directions, see note
- cilantro
- green onions
- pepitas
Instructions
- Fill each bowl about 1/3 of the way with rice.
- Add beans, and other fresh veggies.
- Drizzle liberally with queso sauce.
- Garnish with cilantro, green onions, and pepitas if desired.
- Enjoy!
Notes
For "fancy" coconut rice: sub 1 can of coconut milk for the equivalent amount of water when you cook the rice, using water for the remaining amount of called for liquid (example: if package calls for 2 1/2 cups of water, use 14 ounce can of coconut milk + 10 ounces of water). Cook according to package directions. Fluff with fork when finished cooking, and add a handful of fresh, chopped cilantro.
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These look so delicious Sarah! I would pour that nacho cheese on anything and everything!
I rarely make bowl meals, because they always seem to have too many parts to make. This bowl looks so easy though, and it’s full of so many tasty ingredients!
This looks like my kind of bowl meal. I’m loving your avocado presentation here!
Looks amazing, Sarah! And I absolutely love your video!
This recipe looks like a great lunch box meal – especially for really busy days. Nom nom nom. Thanks for sharing this gorgeous recipe 🙂
Of course! Glad you like it! Thank you 🙂