Vegan Taco Bowls Recipe
A hearty, flavor-packed taco bowl with spiced lentils, fresh veggies, and creamy toppings for a delicious, fuss-free meal.
Ingredients
For the Lentil Taco Filling:
- 1 cup cooked lentils
- 1 tbsp olive oil
- ½ cup onion diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp salt
- ¼ cup tomato sauce
For the Taco Bowls:
- 2 cups cooked brown rice or quinoa
- 1 cup black beans drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cup shredded lettuce
- ½ cup corn kernels
- 1 avocado sliced
- ¼ cup fresh cilantro chopped
- Juice of 1 lime
Instructions
- Heat olive oil in a skillet over medium heat.
- Sauté onions and garlic for 3 minutes until fragrant.
- Add lentils, cumin, smoked paprika, chili powder, and salt.
- Stir in tomato sauce and cook for 5 more minutes.
- Divide cooked rice or quinoa into four bowls.
- Layer with black beans, lentil taco filling, tomatoes, lettuce, and corn.
- Top with avocado slices and chopped cilantro.
- Squeeze fresh lime juice over each bowl.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 14g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Vitamin A: 15%
- Folate: 18%
- Magnesium: 22%
- Potassium: 25%
Tips for the Best Vegan Taco Bowls
- Swap lentils for crumbled tofu or mushrooms for variety.
- Add a drizzle of cashew crema for extra creaminess.
- Store leftovers separately and assemble fresh for each meal.