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Vegan taco bowl with lentil taco meat, brown rice, limes, corn, tomatoes in a bowl.

Vegan Taco Bowl

  • Author: Allie
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Diet: Vegan


The vegan taco bowls are loaded with walnut lentil taco meat, cilantro lime brown rice, your favorite toppings, and cashew lime crema to make these delicious nourishing bowls.  They’re even oil-free, plant-based, and gluten-free.




  • 2 cups uncooked brown rice
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons packed of chopped cilantro


  • 1 onion, diced
  • 2 cups cooked brown lentils 
  • ¾ cup raw walnuts, rough chopped
  • 1 tablespoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup low sodium or salt-free vegetable broth
  • 1 tablespoon tamari (or soy sauce)
  • salt to taste, if needed
  • Pepper to taste
  • 1 tablespoon fresh lime juice



  • ½ cup raw cashews (soaked overnight, drained, and rinsed)
  • ⅓ cup water
  • 2 tablespoons fresh lime juice (about 1 lime)
  • Pinch of salt (optional)



  • 1 avocado (deseeded and diced) or guacamole
  • Diced tomatoes
  • Your favorite salsa or pico de gallo
  • Your favorite greens (kale, spinach, lettuce)



Cilantro Brown Rice

  1. Cook the brown rice according to the package.
  2. When the rice is done and still warm, add the lime juice, garlic powder, salt, and chopped cilantro.
  3. Stir to combine.


Walnut Lentil Taco Meat

  1. While the rice is cooking, (for oil-free cooking) sauté the onion with a pinch of salt in a large preheated skillet on medium, stirring frequently until the onion is translucent.  Add water as needed if the onion is sticking, about a tablespoon at a time. (Or use a neutral-tasting oil)
  2. Turn down the heat and add the chopped walnuts and sauté for 2-3 minutes, stirring frequently.
  3. Then add chili powder, cumin, oregano, paprika, garlic powder, and onion powder and coat the onions and walnuts with the seasonings, cook for about 30 seconds-1 minute.
  4. Add the cooked lentils, ½ vegetable broth, and tamari.
  5. Simmer on low (no need to bring it to a boil) and cook covered for 10 minutes.
  6. Stir occasionally and check on the liquid, the liquid should be cooking out, but if the mixture gets too dry before the time is done add a little more vegetable broth to hydrate the lentils.  Everything is already cooked, so 10 minutes just gives the mixture time for all of the flavors to blend together.
  7. If the liquid has not cooked out after 10 minutes, remove the lid, and stir frequently until the excess liquid is gone.
  8. When 10 minutes are up and the excess liquid is gone, taste and adjust for seasoning.
  9. Mash some of the lentils for a creamier texture and stir in the fresh lime juice.


Cashew Lime Crema

  1. Place all the ingredients in a blender and blend until smooth.



  1. Add the rice, taco meat, and any toppings to a bowl. Then top with a dollop of lime crema.


Soak the raw cashews overnight or place the cashews in a bowl, cover them with boiling water, and soak for 1 hour.

I use salt-free chili powder and make my own using this recipe, chili powder.

Use low sodium vegetable broth, or make your own salt-free version using this method, slow cooker vegetable broth.

If cooking lentils from scratch, old lentils may take longer to cook.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: stovetop
  • Cuisine: American, Mexican

Keywords: vegan taco bowls, lentil taco meat