Lentil Taco Meat Quinoa Bowls (Printer Friendly)

Wholesome lentil and quinoa bowls spiced and topped with avocado lime crema for a satisfying vegan meal.

# What You Need:

→ Lentil Taco Meat

01 - 1 tablespoon olive oil
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup dry brown or green lentils, rinsed
06 - 3/4 cup uncooked quinoa, rinsed
07 - 2 tablespoons tomato paste
08 - 2 teaspoons ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 3.5 cups vegetable broth
16 - 1 can black beans (15 ounces), drained and rinsed
17 - Juice of 1 lime

→ Avocado Lime Crema

18 - 1 large ripe avocado
19 - 1/3 cup unsweetened plant-based yogurt
20 - Juice of 1 lime
21 - 1 small clove garlic
22 - 1 tablespoon fresh cilantro, optional
23 - Salt to taste
24 - Water as needed for thinning

→ Bowl Toppings

25 - 1 cup cherry tomatoes, halved
26 - 1/2 cup corn kernels
27 - 1/4 cup fresh cilantro, chopped
28 - 1/4 cup sliced green onions
29 - 1 jalapeño, thinly sliced, optional
30 - Lime wedges for serving

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Add minced garlic and diced bell pepper to the pot. Cook for 2 additional minutes.
03 - Stir in lentils, quinoa, tomato paste, ground cumin, smoked paprika, chili powder, dried oregano, ground coriander, salt, and black pepper. Sauté for 1 minute to release spice aromatics.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover the pot, and simmer for 20 to 25 minutes, stirring occasionally, until lentils and quinoa are tender and liquid is fully absorbed.
05 - Stir in drained black beans and lime juice. Cook for 2 to 3 additional minutes until beans are heated through. Taste and adjust seasoning as needed.
06 - While the lentil mixture cooks, combine avocado, plant-based yogurt, lime juice, garlic, cilantro if using, and salt in a blender or food processor. Blend until smooth, adding water 1 tablespoon at a time to achieve a creamy, pourable consistency.
07 - Divide the lentil-quinoa mixture equally among 4 bowls. Top each with cherry tomatoes, corn kernels, fresh cilantro, sliced green onions, jalapeño if using, and a generous dollop of avocado lime crema. Serve with lime wedges.

# Pro Advice:

01 -
  • It comes together in one pot while you're free to set the table or ignore your phone, which feels like a small miracle.
  • The combination of lentils and quinoa creates a texture that's genuinely interesting—not mushy, not boring, just right.
  • That avocado lime crema is dangerously good and honestly makes you feel like you're eating at a place that charges too much for bowls.
  • Your guests will assume you spent way more effort than you actually did.
02 -
  • Don't skip rinsing the quinoa—the natural coating tastes bitter and will haunt you if you ignore this.
  • The avocado absolutely has to be ripe; if it's not, your crema will be grainy instead of silky, and you'll be annoyed with yourself.
  • Taste your lentil mixture before serving because vegetable broths vary wildly in saltiness and you might need to adjust.
  • The crema can be made up to a few hours ahead, but cover it with plastic wrap pressed directly against the surface so it doesn't oxidize and turn brown.
03 -
  • Toast your spices for that one minute before adding the broth—it sounds like a small thing but it's the difference between okay and wow.
  • Make the crema right before serving so it stays bright green instead of oxidizing to a sad brownish color.
Go Back