Description
Packed with plant-based protein, fiber and a ton of veggies, these Vegan Lentil Walnut Taco Bowls make an easy weeknight meal (with delicious leftovers!)
Ingredients
Scale
For the lentil walnut ‘meat’:
- 1 tbsp olive or avocado oil
- 2 cups cooked brown lentils
- 1 cup raw walnut pieces (chop them up small – they should be similar in size to the lentils)
- 2 large cloves garlic, finely minced
- 1 tsp each ground paprika and cumin
- 1/2 tsp ground oregano
- 1/2 tsp chipotle chilli powder (or regular chilli powder if you prefer)
For the black beans:
- 2 tsp olive or avocado oil
- 1 1/2 cups cooked black beans, well rinsed and drained
- 1/2 tsp each ground paprika and cumin
For the rest:
- 1 1/2 cups cooked brown rice or cauliflower rice
- juice of 1 lime
- 1 red bell pepper, diced
- 1 cup diced ripe mango
- 1 avocado, thinly sliced
- torn cilantro + lime wedges, to garnish
Instructions
For the lentil walnut meat:
- Heat the oil in a large skillet for 1 minute. Add the remainder of the ingredients for the lentil walnut meat and stir well to incorporate.
- Taste and adjust seasonings as needed. Cook until hot, then remove from the heat but don’t wash the pan.
For the black beans:
- Again, heat the oil for 1 minute. Add the beans and spices, stirring well and cooking until hot.
For the rest:
- Season the rice by stirring in the juice of 1 lime and some torn cilantro, if you like. Divide the rice between bowls, followed by the lentil walnut meat and black beans.
- Evenly distributed the bell pepper, mango pieces, avocado slices and garnishes. Squeeze limes over top before serving.
- Optional: If you’d like to serve this with a dressing, the one I made was a mixture of 1/4 cup tahini, juice of 1 lime, 1/4 cup water and 1 minced garlic clove. It’ll thicken up in the fridge, but simply shaking it up with a little more water will thin it back out. Season to taste and drizzle it over top before serving.
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: dinner
- Method: stovetop
- Cuisine: Mexican