This plant-based taco bowl is perfect for your weekly meal prep or a delicious lunch or dinner! It’s gluten free and packed with plant proteins. It even includes your own homemade plant-based taco meat!
Is This Recipe Meal-Prep Friendly?
You bet! One recipe creates six taco bowls, so it’s perfect to make on a weekend then eat throughout the week for lunch. Cooking for more than just yourself? Double the recipe to have enough for others too! This would be the perfect filling and protein packed lunch to bring to work.
What Equipment Do I Need?
There is no complicated equipment required here! All you will need is a blender or food processor and some basic pots and pans for cooking the lentils, veggies, and plant-based taco meat. We like to keep it simple over here.
Ingredients
Plant-Based Taco Meat
- Dry Green Lentils – Make sure to check that they are gluten free! Some brands may contain traces of wheat due to where/how they were made.
- Walnuts
- Smoked Paprika
- Onion Powder
- Garlic Powder
- Cumin
- Extra Virgin Olive Oil
- Tomato Paste – This is optional as you may only need to add it if your taco meat becomes too dry.
Bowl
- Red Onion
- Green Bell Peppers
- Shredded Purple Cabbage
- Garlic Powder
- Smoked Paprika
- Cumin
- Cooked Gluten Free Brown Rice
- Extra Virgin Olive Oil
Spicy Tahini Sauce
- Tahini
- Water
- Lime Juice
- Sriracha
Recommended Toppings
- Avocado Slices
- Salsa Verde
Substitutions
- Green Lentils – If you would prefer black lentils, feel free to swap these out!
- Spices – You can drop, swap or add to the spices. Listen to your own taste buds.
- Veggies – If you want to drop, swap, or add any veggies feel free. I think mushrooms would also go well with this or even butternut squash.
- Gluten Free Brown Rice – If there’s another gluten free rice or even quinoa that you’d like to swap this out for feel free.
- Sriracha – If there is a different hot sauce you like, you can switch this out for the sriracha. However, be mindful of the amount you add as it may need to change from the recipe if the hot sauce you’re using is more or less spicy than sriracha.
Recipe
Plant-Based Taco Bowl
Ingredients
Plant-Based Taco Meat
- 1 cup dry green lentils (make sure they are gluten free!)
- 1 1/2 cups walnuts
- 1 tbsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp cumin
- 2 tbsp extra virgin olive oil for cooking
- 2 tbsp tomato paste (optional)
Bowl
- 1/2 red onion
- 2 green bell peppers
- 2 cups shredded purple cabbage
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 6 cups cooked gluten free brown rice
- 2 tbsp extra virgin olive oil for cooking
Spicy Tahini Sauce
- 1/2 cup tahini
- 1/2 cup warm water
- 3 tbsp lime juice
- 1/4 cup sriracha
Toppings
- salsa verde
- avocado slices
Instructions
- Cook your lentils according to package instructions.
- While the lentils are cooking, cut the red onion and green bell peppers into slices.
- Mix the onion, peppers, and purple cabbage with the olive oil and bowl spices in a large bowl. Transfer this to a large fry pan and set to medium heat. Cook until veggies have softened.
- Make your spicy tahini sauce by whisking the ingredients together in a small mixing bowl (you may need to whisk for at least 30 seconds before it really starts to mix and thicken).
- Once your lentils are done, add them along with the walnuts and taco meat spices to a blender or food processor. Pulse three times.
- Add the olive oil and taco meat to a frying pan and set to medium heat. Sauté for 6-8 minutes. If it becomes too dry, feel free to add a tbsp or two of tomato paste to the mix.
- Build your bowl: one cup of brown rice, top with veggies, plant-based taco meat, spicy tahini sauce, salsa verde (as much as you like), and avocado slices. Enjoy!
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