Keto Vegetarian Taco Bowls


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Keto Vegetarian Taco Bowls

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These mini keto-friendly vegetarian taco bowls are packed with cheesy goodness! We swapped out the tortillas for sharp Cheddar cheese cups for added protein and fat.

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Servings and Ingredients

Serves 6
1 (8-oz.) pkg. shredded sharp Cheddar cheese
2 tbsp. Hy-Vee original taco seasoning mix
1 tbsp. water
1 tbsp. Gustare Vita olive oil
1 (8-oz.) pkg. plant-based patties, (2-pack)
¼ c. mild classic guacamole
¼ c. Hy-Vee fresh pico de gallo
¼ c. Hy-Vee sour cream
Fresh cilantro, chopped, for garnish

Things To Grab

  • 2 large rimmed baking pans
  • Parchment paper
  • Hy-Vee nonstick cooking spray
  • Ruler
  • Standard-size muffin pan
  • Small bowl
  • Medium nonstick skillet
  • Meat thermometer


  1. Preheat oven to 400 degrees. Line 2 large rimmed baking pans with parchment paper; spray with nonstick spray and set aside.

  2. Divide cheese into 12 (2-inch diameter) mounds in prepared baking pans, using 2 tablespoons cheese for each. Bake 6 to 8 minutes or until edges are golden brown. Let cool 5 minutes.

  3. Press warm cheese circles into 12 (2-1/2-inch each) muffin cups to form 12 cheese cups; set aside to cool.

  4. Meanwhile, stir together taco seasoning mix and water in small cup. Heat oil in medium nonstick skillet over medium heat. Add plant-based patties. Cook and crumble 2 minutes. Stir in taco seasoning mixture. Cook an additional 5 to 6 minutes or until temperature reaches 165 degrees, stirring frequently.

  5. To serve, spoon taco-seasoned crumbles into cheese cups. Top with guacamole, pico de gallo, sour cream, and cilantro, if desired.

Recipe Source:

Hy-Vee Test Kitchen