Before You Dive Into This Delicious Recipe… 🍲

Let me ask you something.

Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

It’s not a diet. It’s not a challenge.
It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

  • ✅ A gentle, step-by-step 40-day Jumpstart

  • ✅ Weekly live support + check-ins with certified coaches

  • ✅ Quick, feel-good Pilates workouts (just 5 minutes a day)

  • ✅ Monthly mindset coaching and book club

  • ✅ Live cooking classes + bonus cookbooks

  • ✅ And a private community (no Facebook drama here)

It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

👉 Click here to check it out and join the Collective

You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

Learn More about the Collective PlantWhys Membership Here

One-Pot Vegan Quinoa Taco Bowl

one pot taco bowl Jan 24, 2025

 

One-Pot Vegan Quinoa Taco Bowl

Serves: 4-6 | Total Time: 20 minutes | FODMAP Rating: Medium/High

This One-Pot Vegan Quinoa Taco Bowl is quick, hearty, and bursting with flavor. Packed with plant-based protein, it’s perfect for meal prep, easy to customize, and made with zero hassle—just dump, cook, and enjoy! Below I have the option to add TVP or an extra can of black beans if you want more plant protein.

Ingredients

  • 1 cup quinoa (rinsed)
  • 1/2 cup TVP (optional for added plant protein)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 1 can (4 oz) diced green chiles
  • 2 1/2 cups vegetable broth (use 3 cups if adding TVP or an if adding an extra can of beans)
  • 1 packet (or 2 tbsp) taco seasoning 
  • 1/2 tsp smoked paprika 
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Juice of 1 lime
  • Optional add-ins:
    • 1/2 cup TVP (textured vegetable protein)
    • OR 1 extra can (15 oz) black beans, drained and rinsed

Optional toppings: diced avocado, fresh cilantro, chopped green onions, hot sauce, or a dollop of salsa

Instructions

  1. Combine Everything: In a large pot, add the quinoa, black beans, corn, diced tomatoes (with juices), green chiles, vegetable broth, taco seasoning, smoked paprika, garlic powder, and onion powder. If using TVP or an extra can of beans, add them now. Stir well to combine.
  2. Cook: Bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15–20 minutes, or until the quinoa is fully cooked and the liquid is absorbed. (If adding TVP, stir once midway through to ensure it rehydrates evenly.)
  3. Fluff & Finish: Once done, fluff the quinoa with a fork, squeeze in the lime juice, and stir to combine all the flavors.

Serve: Scoop into bowls and load it up with your favorite toppings like avocado, cilantro, green onions, or a drizzle of hot sauce.

 

 

Click here to learn more about our plant-based membership called, The Collective

Learn More

Stay connected with news and updates!

Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.

We hate SPAM. We will never sell your information, for any reason.