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Vegan Lentil Taco Salad Bowls
Jordan Cord

Vegan Lentil Taco Salad Bowls

4 from 1 vote
Packed with protein and nutrients, lentils make the perfect substitution for meat in these easy, vegan taco salad bowls.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 359
Ingredients Method

Ingredients
  

  • 1-1/2 cups water
  • 1 cup dry red lentils
  • 1/2 cup black beans drained
  • 1/2 cup green bell pepper finely chopped
  • 1/2 cup yellow onion finely chopped
  • 3 Tablespoons olive oil
  • 3 cloves garlic minced
  • 2 Tablespoons tomato paste
  • 1 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red chili flakes
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chipotle powder
Toppings
  • red cabbage
  • avocado
  • green onions
  • tomato
  • lime juice

Method
 

  1. Heat oil on medium heat in a large pot. Add the onion and sautè for 3-5 minutes. Add garlic and green pepper and sauté for another 3-5 minutes or until soft. Set aside.
  2. Rinse the lentils in a strainer.
  3. In a separate pot, combine the lentils with the water. Bring to a boil then reduce heat to a simmer. Cook for 10-12 minutes. Drain water and set lentils aside.
  4. Add lentils and black beans to the onion and pepper pot and combine over low/medium heat. Stir in tomato paste and seasonings.
  5. In 4 bowls, arrange the "lentil meat" with toppings of your choice and top with fresh lime juice. Enjoy!