Vegan Taco Bowls
"This Vegan Taco Bowl made w/ @cascadian #ad is loaded with big flavors and delightful textures! Fluffy rice, beans, and veggies are topped with buttery avocado, bright tomatoes, crisp red onion, cilantro and drizzled with an addicting mildly spiced chipotle sauce. The base of this taco bowl is Cascadian Farm’s Organic Powered by Plant with brown rice corn black beans & red bell pepper – talk about a flavorful combo! I pick it up at my locally owned @pilgrimsmarket and keep a few stashed in my freezer for easy weeknight meals! #CascadianFarm #PoweredByPlants #feedfeed #tacobowl #vegansofinstagram #vegans #veganshare #veganeats #veganfriendly"
-- @darngoodveggies
A Note from Feedfeed


Cascadian Farm Powered by Plants products are available at Pilgrims Market.


Prep time 5mins
Cook time 10mins
Serves or Makes: 2 Servings


For the Chipotle Sauce:

  • 1/ 2 cup vegan mayonnaise
  • 2-4 teaspoons sauce from a can of chipotle peppers in adobo
  • 1 1/ 2 tablespoons lime juice
  • 2 teaspoons agave syrup
  • pinch of salt


  • Step 1

    Heat oil a 10-inch nonstick skillet over medium heat. Add Cascadian Farm Organic Powered By Plants Brown Rice Corn Black Beans & Red Bell Pepper. Cook, stirring occasionally, until warmed through, about 10-12 minutes.

  • Step 2

    In a small bowl, whisk together the chipotle sauce ingredients.

  • Step 3

    Divide the brown rice mixture between 2 bowls. Top with avocado, tortilla chips, tomatoes, cilantro, onion and a drizzle of chipotle sauce. Enjoy!