Vegan Taco Bowl

Bright, bold, and packed with plant-based goodness, this Vegan Taco Bowl is the ultimate healthy comfort food! Loaded with protein-rich lentils and black beans simmered in smoky spices, fluffy quinoa or brown rice, and a rainbow of fresh toppings like crisp romaine lettuce, juicy cherry tomatoes, sweet corn, and creamy avocado, this bowl is a feast for the eyes and the taste buds. The real star is the zesty homemade cashew-lime dressing, blending creaminess with citrusy tang to tie everything together beautifully. Ready in under an hour and perfect for meal prep, this vegan taco bowl is a flavorful, nourishing, and gluten-free option that’s ideal for lunch, dinner, or as a crowd-pleasing potluck dish. Get ready to experience the perfect balance of textures and flavors in every bite!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the chili powder, ground cumin, smoked paprika, and salt to the skillet. Stir for 30 seconds until fragrant.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Serving size	(2111.0g)

Amount per serving	% Daily Value*
Calories	1985.8

Total Fat 77.6g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 5.6g
Cholesterol 0mg	0%
Sodium 3028.1mg	0%
Total Carbohydrate 273.5g	0%
Dietary Fiber 63.7g	0%
Total Sugars 44.9g
Protein 75.9g	0%

Vitamin D 0IU	0%
Calcium 414.3mg	0%
Iron 26.2mg	0%
Potassium 4628.4mg	0%

*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.

Source of Calories

Fat: 33.3%

Protein: 14.5%

Carbs: 52.2%