Go Back
veganrecipecorner24@gmail.com

Vegan Taco Bowls Recipe

A hearty, flavor-packed taco bowl with spiced lentils, fresh veggies, and creamy toppings for a delicious, fuss-free meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

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

Method
 

  1. Heat olive oil in a skillet over medium heat.
  2. Sauté onions and garlic for 3 minutes until fragrant.
  3. Add lentils, cumin, smoked paprika, chili powder, and salt.
  4. Stir in tomato sauce and cook for 5 more minutes.
  5. Divide cooked rice or quinoa into four bowls.
  6. Layer with black beans, lentil taco filling, tomatoes, lettuce, and corn.
  7. Top with avocado slices and chopped cilantro.
  8. 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.

Final Thought

These taco bowls are proof that you don’t need meat (or messy shells) for a fiesta. Grab a fork and let’s eat!