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.