Vegan Taco Bowl

Recipe features

• Hearty walnut lentil taco meat, zesty rice, fresh toppings, and creamy lime crema
• Easy to customize, build it with whatever veggies you have on hand
• Meal-prep friendly, store components separately and assemble when you're ready to eat
• Filling plant-based lunch or dinner with layers of flavor and texture
• Vegan/vegetarian, dairy-free, gluten-free, and oil-free (use tamari for gluten-free)

Ingredient notes and substitutions

The brown rice taco bowl uses simple ingredients, but please see the recipe card below for the list and the exact measurements.

Brown rice - This can be substituted with white rice or try Mexican-inspired brown rice, oil-free roasted potatoes, or quinoa.

Lime juice - Fresh lime juice is best.

Cilantro - If you're not a fan of cilantro, then it can be skipped.

Brown lentils - I've only tested this recipe with brown and green lentils. Red lentils break down and turn creamy, so I would avoid those. If you use canned lentils, they can be very salty. Drain and rinse them before adding them to the recipe.

If you don't have brown lentils, swap in cooked pinto beans or black beans (or use my vegan black beans recipe). Use the cooked beans the same way you'd use the lentils, or just drain and rinse them.  Then add them to the bowls.

Walnuts - Use raw, unsalted walnuts.  They give texture to the vegan taco meat, but you can skip them or try chopped sunflower seeds if you need a nut-free version. Instead of walnut taco meat, try tofu crumbles.

Vegetable broth - Use low-sodium or salt-free.  I wouldn't recommend substituting it with water.

Tamari - Try low-sodium soy sauce as a substitute.

Cashews - Use raw, unsalted cashews.  Soak the cashews to soften and blend easily into a creamy dressing.  If you need a nut-free version, skip the cashew lime crema and add avocado for creaminess.  Instead of cashew lime crema, top the bowls with vegan chipotle sauce or cilantro cashew dressing.  

Time-saving tips

• Use canned lentils instead of cooking lentils from scratch.
• Skip the lentil taco meat and use 2 cans of black beans or pinto beans (drained and rinsed).
• Swap white rice for brown rice, or use frozen/precooked store-bought rice.
• Skip the soaking cashews and use guacamole and salsa instead of cashew lime crema.
• Prep ahead: The lentil taco meat, cilantro lime rice, and cashew lime crema can be made in advance and assembled later.
• Make it a taco salad bowl: skip the rice, and use romaine or shredded cabbage as the base, and add taco meat on top.

15-minute shortcut vegan taco bowls

When you need a quick and healthy dinner, this shortcut version gets dinner on the table in about 15 minutes (if you're using pre-cooked rice).

Shortcut ingredients

• Base: leftover rice, microwavable rice, or quick-cook quinoa
• Protein: 2 cans black beans or pinto beans (drained and rinsed) or canned lentils
• Toppings: whatever you have on hand, corn, finely shredded cabbage, romaine, tomatoes, pickled onions, leftover cooked veggies, or cilantro
• Sauce: sliced ripe avocado and salsa

How to make veggie taco bowls

1) Make the cilantro-lime rice (and lentils if needed).
Cook the brown rice (and lentils, if they aren't already cooked). In a small bowl, whisk together the lime juice, salt, and garlic powder.  Garlic powder likes to clump, so this helps it mix in evenly. While the rice is still warm, stir in the lime mixture and chopped cilantro.

2) Cook the walnut lentil taco meat.
Sauté the onion with a pinch of salt in a heated sauté pan over medium heat until translucent. For oil-free cooking, add a splash of water 1 tablespoon at a time if the onion starts sticking. (If you use oil, cook the onion in a small amount of neutral-tasting oil.)

Lower the heat and add the chopped walnuts. Cook for 2 to 3 minutes, stirring often. Add the seasonings (chili powder, oregano, cumin, paprika, garlic powder, and onion powder) and stir for about 30 seconds to toast the spices.

Add the drained lentils, vegetable broth, and tamari. Cover and bring to a gentle simmer, and cook for about 10 minutes, stirring occasionally. You want the mixture to be flavorful and saucy, but not soupy.  Add a splash more broth if it dries out too fast, or uncover and stir if there's still excess liquid at the end. Taste and adjust seasoning (tamari is salty), then mash a few lentils for a creamier texture and finish with fresh lime juice.

3) Blend the cashew-lime crema.
Blend all crema ingredients until smooth and creamy.

4) Assemble your taco bowls.
Add rice to a bowl, pile on the taco meat, then finish with your favorite toppings (corn, cabbage/lettuce, tomatoes, pickled onions, salsa, guacamole, tortilla strips, etc.). Top with a dollop of cashew-lime crema.

Meal prep vegan taco bowls and storage

These taco bowls are great for meal prep. For more vegan oil-free recipes that are meal-prep friendly, check out chickpea vegetable rice bowls and vegan deconstructed sushi bowls. For the best leftovers, store the components separately and assemble right before serving:

• Fridge: store the rice and taco meat together, and keep toppings and cashew lime crema in separate containers.  Rice, taco meat, and cashew lime crema can be stored in airtight containers in the refrigerator for about 5 days.
• Keep wet and dry apart: pack toppings like salsa, pickled onions, and corn separately from greens to prevent sogginess.  
• Fresh toppings: slice your avocado (if using) and tomatoes right before serving (best texture and flavor)
• Reheat: warm the rice and taco meat, then add the cold toppings and finish with crema.

Crema tip: The crema thickens as it chills. If you prefer it thinner, stir in water 1 tablespoon at a time until it's the consistency you like.

Lentil taco bowl FAQs

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I hope you enjoy this recipe! If you did, feel free to rate it and leave a comment.