Name: White Bean Taco Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 (15-oz) can white beans; ½ tsp chili powder; ½ tsp ground cumin; ½ tsp smoked paprika; ¼ tsp garlic powder; ¼ tsp dried oregano; Sea salt & black pepper, to taste; 1 tbsp fresh lime juice; 2 cups frozen cauliflower rice; 2 tbsp fresh lime juice; ½ cup fresh cilantro, chopped; Sea salt & black pepper, to taste; 1 Roma tomato or ½ cup cherry tomatoes, diced; ¼ yellow onion, diced; ¼ cup fresh cilantro, chopped; 1 tbsp fresh lime juice; Sea salt & black pepper, to taste; 1 large ripe avocado; 1 tbsp fresh lime juice; ¼ cup fresh cilantro, chopped; Sea salt & black pepper, to taste; Shredded cabbage; Pickled red onions; Fresh cilantro

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Last Updated on August 4, 2025 by Christin Gillespie

This White Bean Taco Bowl recipe is loaded with healthy & flavorful vegan ingredients from top to bottom. It includes cilantro-lime cauliflower rice, spiced white beans, vibrant pico, pickled red onions, fresh cabbage, & homemade guacamole. This 20-minute plant-based meal is easy to make, leftovers-approved, & will level up your fiesta evening.

White Bean Taco Bowl including cilantro-lime cauliflower rice, pico de gallo, pickled red onions, cabbage, guacamole, fresh cilantro, and lime slices on a white marble counter with a fork in it.

While this White Bean Taco Bowl isn’t exactly traditional, it sure is a delicious vegan meal that will be a staple.

This one-of-a-kind bowl consists of cilantro-lime cauliflower rice, spiced white beans, vibrant pico, pickled red onions, fresh cabbage, & homemade guacamole. It’s a fully loaded bowl that will leave you & your taste buds pleased.

Not only is this fiesta plant-based meal super tasty, but it’s ready in 20 minutes & makes for great leftovers. Now that’s a weeknight winner!

Why You’ll Love This Healthy Vegan Taco Bowl Recipe

Tex-Mex Spiced: Although this taco bowl isn’t the most traditional, it’s full of flavor at every bite!
Nutrient Rich: Full of vibrant as well as nourishing ingredients, this plant-based bowl is loaded with healthy ingredients.
Perfect for Meal Prep: This White Bean Taco Bowl stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Vegan White Bean Taco Bowl including cilantro-lime cauliflower rice, pico de gallo, pickled red onions, cabbage, guacamole, fresh cilantro, and lime slices on a white marble counter with a fork in it.

Ingredients

Organic White Beans: The beans are the staple for this taco bowl, as they’re full of healthy fats & plant-based protein. Any type of white beans works well too. Great northern, cannellini beans or navy beans.
Organic Cilantro-Lime Cauliflower Rice: With the addition of fresh lime juice & cilantro, it takes the cauliflower rice up a notch.
Organic Pico De Gallo: Super fresh & adds the perfect pop of color.
Organic Guacamole: A must for any Tex-Mex bowl. The key to making the best homemade guacamole is to use a ripe avocado.
Pickled Red Onions: Store-bought or homemade will do.
Organic Cabbage: Shredded up for some crisp freshness.
Organic Seasonings: Organic chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, sea salt & black pepper.

How to Make

Beans. In a bowl, stir together the drained beans with the seasonings.
Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
Pico de Gallo. In a medium-sized bowl, mix together the pico ingredients.
Guacamole. In a medium-sized bowl, mash the ripe avocado by using the back of a fork until the desired texture is achieved. I like mine chunky. Next, stir in the remaining guacamole ingredients.
Serve. Divide the cilantro-cauliflower rice, beans, cabbage, pico, & pickled red onions between serving bowls. Serve with guacamole & fresh cilantro. Enjoy!

Cilantro-Lime Cauliflower Rice in a skillet.

Tips for Making Vegan Taco Bowl Recipe Perfectly

Organic White Beans: Any type of white beans works well too. Great northern, cannellini beans or navy beans.
Organic Cauliflower Rice: I used pre-made organic frozen cauliflower rice from my local health food store.
Organic Guacamole: The key to making the best homemade guacamole is to use a ripe avocado.

Storing & Reheating

As mentioned above, this White Bean Taco Bowl is the perfect vegan recipe for healthy leftovers & meal prep!

Storing. Transfer bowl ingredients to separate airtight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the cilantro-lime cauliflower rice & beans to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Serve with the remaining bowl ingredients.

White Bean Taco Bowl Recipe including cilantro-lime cauliflower rice, pico de gallo, pickled red onions, cabbage, guacamole, fresh cilantro, and lime slices on a white marble counter with a fork in it.

More Vegan Bowl Recipes You’ll Love

Sharing Is Caring!

If you make this White Bean Taco Bowl, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram & TikTok for even more healthy content!

Xoxo.

CMG.

White Bean Taco Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 10
Total Time: 20
Yield: 4 1x
Category: Main Dish
Method: Mixing
Cuisine: Mexican
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

BEANS

1 (15-oz) can white beans
½ tsp chili powder
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp dried oregano
Sea salt & black pepper, to taste
1 tbsp fresh lime juice

CILANTRO-LIME CAULIFLOWER RICE

2 cups frozen cauliflower rice
2 tbsp fresh lime juice
½ cup fresh cilantro, chopped
Sea salt & black pepper, to taste

PICO DE GALLO

1 Roma tomato or ½ cup cherry tomatoes, diced
¼ yellow onion, diced
¼ cup fresh cilantro, chopped
1 tbsp fresh lime juice
Sea salt & black pepper, to taste

GUACAMOLE

1 large ripe avocado
1 tbsp fresh lime juice
¼ cup fresh cilantro, chopped
Sea salt & black pepper, to taste

BOWL

Shredded cabbage
Pickled red onions
Fresh cilantro

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Instructions

Beans. In a bowl, stir together the drained beans with the seasonings.
Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
Pico de Gallo. In a medium-sized bowl, mix together the pico ingredients.
Guacamole. In a medium-sized bowl, mash the ripe avocado by using the back of a fork until the desired texture is achieved. I like mine chunky. Next, stir in the remaining guacamole ingredients.
Serve. Divide the cilantro-cauliflower rice, beans, cabbage, pico, & pickled red onions between serving bowls. Serve with guacamole & fresh cilantro. Enjoy!

Notes

Organic White Beans: Any type of white beans works well too. Great northern, cannellini beans or navy beans.

Organic Cauliflower Rice: I used pre-made organic frozen cauliflower rice from my local health food store.

Organic Guacamole: The key to making the best homemade guacamole is to use a ripe avocado.

Storing & Reheating: Transfer bowl ingredients to separate airtight glass containers & refrigerate for up to 4 days. I don’t recommend preparing the guacamole until it’s ready to be enjoyed. To reheat, preheat the oven to 350 degrees F. Transfer the cilantro-lime cauliflower rice & beans to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Serve with the remaining bowl ingredients.