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Vegan Lentil Walnut Taco Bowls - an easy, budget-friendly, high-protein vegan meal perfect for make-ahead meal prep and enjoying all week long! | #meatlessmonday #vegan #plantbased #lentils #beans #legumes #antiinflammatory #glutenfree | Eat Spin Run Repeat

Vegan Lentil Walnut Taco Bowls


  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 3-4 servings
  • Category: dinner
  • Method: stovetop
  • Cuisine: Mexican

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

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.