Vegan Taco Bowl
Elevate your weeknight dinner with this vibrant and wholesome Vegan Taco Bowl! Packed with protein-rich lentils and black beans, fresh vegetables like romaine lettuce and cherry tomatoes, and hearty quinoa or brown rice, this bowl is a nutritious twist on classic taco flavors. A smoky blend of chili powder, cumin, and smoked paprika infuses the lentil-bean mixture, while the creamy cashew-lime dressing adds a refreshing tang that ties it all together. Quick to assemble and completely customizable, this plant-based taco bowl is perfect for meal prep, healthy lunches, or a satisfying family dinner. Top it off with avocado, cilantro, and a drizzle of dressing for a colorful, flavorful meal that's as delightful as it is nourishing!
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Recipe Information
Ingredients
- 1 cup brown lentils
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon (or to taste) salt
- 1 cup (cooked or canned, drained) black beans
- 2 cups cooked quinoa or brown rice
- 2 cups chopped romaine lettuce
- 1 cup halved cherry tomatoes
- 1 cup (fresh, frozen, or canned) corn kernels
- 1 medium, diced avocado
- 0.25 cup chopped fresh cilantro
- 0.5 cup (soaked in water for 2-4 hours) raw cashews
- 3 tablespoons lime juice
- 0.25 cup water (for dressing)
- 1 teaspoon maple syrup
- 0.5 teaspoon garlic powder
Instructions
Rinse and drain the brown lentils. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for 20-25 minutes or until the lentils are tender. Drain any excess liquid.
While the lentils cook, heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Add the chili powder, ground cumin, smoked paprika, and salt to the skillet. Stir for 30 seconds until fragrant.
Add the cooked lentils and black beans to the skillet. Mix well to coat them in the spices. Cook for 3-4 minutes until heated through. Adjust seasoning to taste. Set aside.
Prepare the creamy cashew-lime dressing by draining the soaked cashews and blending them in a high-speed blender with lime juice, water, maple syrup, and garlic powder. Blend until smooth and creamy, adding more water if needed to reach your desired consistency.
Assemble the taco bowls by dividing the cooked quinoa or brown rice into four serving bowls. Top each bowl with equal portions of the lentil-bean mixture, chopped romaine lettuce, cherry tomatoes, corn kernels, diced avocado, and fresh cilantro.
Drizzle the cashew-lime dressing over the bowls and serve immediately. Optionally, garnish with an extra lime wedge or hot sauce for extra flavor.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3028 mg | 132% | |
| Total Carbohydrate | 273.5 g | 99% | |
| Dietary Fiber | 63.7 g | 228% | |
| Total Sugars | 44.9 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 4628 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
