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Call me basic, but my favorite meal might be a simple burrito bowl. Not any ol’ vegan burrito bowl, of course. I have standards! The bowl must have guacamole (duh!), every element must compliment the rest, it’s got to be colorful, has to be supremely delicious, and it needs to fill me up. A basic burrito bowl just won’t do. Despite the laundry list of needs, my favorite vegan burrito bowl is really easy to make and doesn’t require any special skill in the kitchen. You are going to want to make this recipe over and over and over…every week!
It’s better than Chipotle!
I know we all love Chipotle burrito bowls, but nothing can compare to this. Chipotle, move aside: lentil walnut taco meat is so much more delicious. And consider adding some homemade tofu sofritas to the bowl. I know I’m not the only one who worries endlessly about dairy and meat cross contamination at Chipotle. Do yourself a favor, and make this burrito bowl your new go-to.
The most fun part of the bowl––aside from the guacamole––is the meaty vegan taco meat made with lentils and walnuts. The combination of black lentils (which hold their shape and texture better than green lentils), and diced walnuts makes the best replacement for ground meat. I love that the ingredients are wholesome and nutritious! Season that up with oregano, cumin, chipotle pepper, and loads of garlic, and you’ve got yourself a party.
Meal prep superstar!
Best of all you’ll have plenty of leftovers so you can eat this vegan burrito bowl throughout the week. It’s my very favorite meal prep recipe! The lentil walnut taco meat can also be used for tacos, burritos, or taco salad. The zesty corn and bean salad is great in all of the above too.
Of course, you should consider serving it over Instant Pot Brown Rice, Instant Pot Quinoa, or Roasted Cauliflower Rice. For a fruity swap use mango guacamole instead. And consider topping it with quick-pickled onions and/or vegan sour cream.
If you’re a lentil fan check out my roundup of delicious vegan lentil recipes!
More Latin Inspired Recipes
Snacks & Dips
Vegan Nachos
Main Dishes
Tempeh Tacos
Main Dishes
Jackfruit Tacos with Bold Caribbean Flavor
Recipes
Cauliflower Walnut Taco Meat
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Vegan Burrito Bowls (Better than Chipotle and Great for Meal Prep!)
Video
Ingredients
Taco Bowl (assembly measurements are per serving)
Lime Vinaigrette
- 2 tbsp fresh lime juice, from about 1 lime
- 2 tbsp apple cider vinegar
- 1 tablespoon smooth Dijon mustard
- 2 teaspoons maple syrup or agave
- ½ teaspoon black pepper
- ½ teaspoon cumin powder or cumin seeds
- ⅓ cup extra virgin olive oil
Lentil Walnut Taco Meat
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 cup walnuts, finely chopped
- 2 cups cooked black lentils, green or French lentils — do not use red lentils
- 1 14 oz can diced tomatoes
- 1/2-1 chipotle pepper, minced
- 2 tsp adobo sauce, from the can of chipotle peppers
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
Corn & Bean Salad
- 1 14 oz can red kidney beans or black beans, drained and rinsed
- 2 cups frozen or fresh corn, thawed, grilled, or quick-sautéed if fresh
- 1 ripe tomato, diced
- ¼ cup red onion, diced (optional)
- ¼ cup chopped fresh cilantro
- ½ teaspoon salt, plus more to taste
- juice of 1 lime
Perfect Guacamole
- 2 ripe avocados, cubed
- ¼ cup red onion, diced
- 1/2 jalapeño pepper, minced (seeded or unseeded)
- ½ cup chopped fresh cilantro
- juice of 2 limes
- ½ tsp sea salt
Bowls
- 8 cups chopped romaine
- 2 cups cooked brown rice
- tortilla chips, for serving
- chopped fresh cilantro, for serving
- quick-pickled onions, for serving
- vegan sour cream, for serving
Instructions
Lime Vinaigrette
- Place all ingredients into a jar, tighten the lid, and shake until emulsified.
Lentil Walnut Taco Meat
- Warm oil in a skillet over medium heat.
- Add the garlic, and sauté for about 30 seconds or until fragrant and slightly golden. Be careful not to burn it.
- Add the chopped walnuts and stir well. Toast for about 3 minutes, or until fragrant.
- Add the lentils, tomatoes, chipotle pepper and sauce, dried oregano, ground cumin, and salt.
- Stir well and bring to a simmer. Cook for 10 minutes, then season to taste with salt if needed.
Black Bean Corn Salad
- Place all ingredients into a mixing bowl and stir well. Season to taste with more salt if necessary.
Guacamole
- Place the guacamole ingredients in a mortar and pestle and mash to your desired texture. Tip: Mash with a fork first, then switch to the pestle to avoid making a mess.
Bowls
- In a large mixing bowl, toss the romaine with the lime vinaigrette until combined. Divide the salad between 4 serving bowls.
- Divide the brown rice, corn & bean salad, lentil walnut taco meat, and guacamole among the 4 bowls. Garnish with fresh tortilla chips, fresh cilantro, quick-pickled onions, and/or vegan sour cream. Enjoy!
Notes
- Multitask to save time: Prep all the components simultaneously — while the taco meat simmers, make the corn & bean salad, vinaigrette, and guacamole. If you have an Instant Pot, use it to cook the lentils and brown rice back to back.
- No walnuts? Swap them for finely minced mushrooms. The texture is different but just as meaty and deeply flavorful.
- Spice level: Start with ½ chipotle pepper and 1 tsp adobo sauce if you’re sensitive to heat, and work your way up to taste.
- Fruity swap: Try mango guacamole in place of the classic guacamole for a sweet, tropical twist.
- Grain swaps: Brown rice is the classic base, but quinoa or roasted cauliflower rice work beautifully too.
Just LOVE the flavors and textures of this bowl!
Thanks Alero! I am happy you enjoyed it. Thanks for leaving a rating!
This was so easy and delicious. We really love trying new recipes. Thanks for sharing.
Thank you!! Please leave a rating if you haven’t yet. I’m so grateful!
This was excellent! It’s also pretty to serve to my family. This will go in our normal rotations. Thanks for posting!
I made this recipe tonight and all I have to say is Chipotle who. I will make this meal again.
I’ve been subscribed to your blog for years, and finally decided to try a recipe. WOW, is all I can say! The layer of flavors is AMAZING and it tastes so fresh! I didn’t use all the adobe peppers and sauce because I don’t love the way they taste. But it’s still amazing without them. It took a lot of work, but it was worth it! Thank you so much and I look forward to trying another recipe!