Vegan Burrito Bowl

Ingredients

• 1 medium Red Onion (diced)
• 1 large Red Bell Pepper (diced)
• 2 medium Tomato (diced)
• 1/4 cup Fresh Cilantro (chopped)
• 2 whole Lime (juiced)
• 1 cup Corn Kernels (drained if canned, thawed if frozen)
• 1 cup Red Beans (cooked, rinsed and drained (canned black beans work))
• 1/2 tsp Salt (to taste)
• 1 tsp Mustard (Dijon or yellow)
• 1 tsp Apple Cider Vinegar
• 1 tsp Maple Syrup
• 1/2 tsp Cumin
• 2 tbsp Olive Oil (extra virgin recommended)
• 1 cup Cooked Black Lentils (cooked and drained)
• 1/2 cup Walnuts (roughly chopped)
• 3 cloves Garlic (minced)
• 1 cup Tomato (diced)
• 2 tbsp Adobo Peppers (chopped)
• 1/2 tsp Oregano
• 1 tsp Cumin
• 1 tbsp Chipotle Sauce (or chipotle in adobo blended)
• 2 large Avocado (ripe)
• 1/4 cup Red Onion (diced (for guacamole))
• 2 tbsp Cilantro (chopped (for guacamole))
• 1 small Jalapeno Pepper (seeded and minced)
• 1 whole Lime (juiced (for guacamole))
• 4 cups Romaine Lettuce (chopped)
• 2 cups Brown Rice (cooked)
• 1 cup Tortilla Chips (crushed)

Instructions

1. Make Bean and Corn Salad

   Dice the red onion, red bell pepper, tomato, and cilantro. Slice the limes and juice one half. In a mixing bowl combine the diced vegetables with corn kernels, red beans, lime juice, and 1/2 tsp salt. Toss gently and let sit while you prepare the other components.

   Time: PT10M

2. Prepare Lime Vinaigrette

   Add mustard, apple cider vinegar, maple syrup, lime juice, cumin, and olive oil to a jar with a lid. Secure the lid and shake vigorously until the dressing is creamy and emulsified.

   Time: PT3M

3. Cook Lentil Taco Meat

   Heat a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped walnuts and toast, stirring constantly, for about 5 minutes until they turn golden and aromatic. Stir in the cooked black lentils, diced tomato, chopped adobo peppers, oregano, cumin, chipotle sauce, and 1/2 tsp salt. Mix well and simmer for 10 minutes, stirring occasionally, until the mixture is heated through and flavors combine.

   Time: PT12M

   Temperature: medium

4. Prepare Guacamole

   Scoop the flesh of the avocados into a mortar. Add the diced red onion, chopped cilantro, minced jalapeno, juice of one lime, and 1/4 tsp salt. Mash with a fork to break down the avocado, then finish with the pestle until you reach your desired consistency.

   Time: PT5M

5. Assemble Taco Bowls

   Place 1 cup of chopped romaine lettuce in each serving bowl. Drizzle with the lime vinaigrette and massage the lettuce lightly to coat. Add a scoop of cooked brown rice, a generous portion of the bean‑and‑corn salad, a ladle of lentil taco meat, and a handful of crushed tortilla chips. Top with a big dollop of guacamole.

   Time: PT5M

6. Serve and Enjoy

   Serve the bowls immediately while the lettuce is crisp and the tortilla chips are crunchy. Enjoy your vibrant, protein‑rich vegan taco bowl!

   Time: PT1M

Nutrition Facts

Calories

550

Protein

15 g

Carbohydrates

70 g

Fat

20 g

Fiber

12 g

Ingredient Substitutions

• Instead of Red Onion: White onion
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Tomato: Roma tomato
• Instead of Fresh Cilantro: Parsley
• Instead of Lime: Lemon
• Instead of Corn Kernels: Fresh corn
• Instead of Red Beans: Kidney beans
• Instead of Salt: Sea salt
• Instead of Mustard: Whole grain mustard
• Instead of Apple Cider Vinegar: White wine vinegar
• Instead of Maple Syrup: Agave nectar
• Instead of Cumin: Ground coriander
• Instead of Olive Oil: Avocado oil
• Instead of Cooked Black Lentils: Brown lentils
• Instead of Walnuts: Almonds, Pecans
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Tomato: Canned diced tomatoes (1/2 cup)
• Instead of Adobo Peppers: Chipotle in adobo, minced
• Instead of Oregano: Mexican oregano
• Instead of Cumin: Ground coriander
• Instead of Chipotle Sauce: Smoked paprika + a dash of liquid smoke
• Instead of Avocado: Mashed ripe banana (for texture only)
• Instead of Red Onion: White onion
• Instead of Cilantro: Parsley
• Instead of Jalapeno Pepper: Serrano pepper
• Instead of Lime: Lemon
• Instead of Romaine Lettuce: Mixed greens
• Instead of Brown Rice: Quinoa, Cauliflower rice
• Instead of Tortilla Chips: Corn chips, Pita chips

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Jar with Lid
• Skillet
• Wooden Spoon
• Mortar and Pestle
• Measuring Spoons
• Measuring Cups
• Serving Bowls
• Serving Spoon

Critical Steps — Do Not Skip

• Allow the bean and corn salad to rest so flavors meld.
• Toast walnuts until fragrant but not burnt.
• Simmer the lentil taco meat long enough for flavors to develop.

Chef Tips from the Video

• Toast walnuts until they are fragrant; this adds a deep, nutty flavor to the taco meat.
• Use a mix of black and brown lentils for a more complex texture.
• Massage the lettuce with the vinaigrette for an even coating and softer bite.
• Crumble tortilla chips just before serving to keep them crunchy.

Troubleshooting

Storage

Refrigerator: Store the bean salad, dressing, lentil taco meat, and guacamole in separate airtight containers for up to 4 days. Keep lettuce and tortilla chips separate to retain crunch.

Freezer: Lentil taco meat and bean salad freeze well for up to 2 months. Thaw in the refrigerator before reheating. Do not freeze lettuce or guacamole.

Room temperature: Tortilla chips can be kept at room temperature in a sealed bag for about 1 week.

Make-Ahead Tips

• Prepare the bean and corn salad and vinaigrette a day ahead; store in the fridge.
• Cook the lentil taco meat in a large batch and refrigerate; reheat gently before assembling.
• Guacamole can be made up to 2 hours ahead; cover tightly with plastic wrap pressed onto the surface to prevent browning.

Frequently Asked Questions