Better than Chipotle Vegan Burrito Bowl
Prep time
Cook time
Total time
The bean salad, lentil walnut taco meat, rice, and dressing should all stay fresh for up to 7 days. If you plan on eating this throughout the week, you may need to make guacamole fresh since it only lasts a day, and is really best made fresh.
Allergic to walnuts? Try replacing them with minced mushrooms. Different texture, but also meaty and it adds to the flavor!
Serves: 4
Taco Bowl (assembly measurements are per serving)
  • 2 cups romaine, chopped
  • 2 tbsp lime vinaigrette (recipe below)
  • ½ cup cooked brown rice
  • ½ cup lentil walnut taco meat (recipe below)
  • ½ cup corn & bean salad (recipe below)
  • ¼ cup guacamole (recipe below)
  • handful of tortilla chips
  • fresh cilantro
Lime Vinaigrette
  • 2 tbsp fresh lime juice, from about 1 lime
  • 2 tbsp apple cider vinegar
  • 1 tablespoon 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, chopped finely
  • 2 cups cooked black lentils (or use green or french lentils. Don’t use red lentils)
  • 1 14-oz can diced tomatoes
  • ½-1 chipotle pepper, minced
  • 2 tsp chipotle sauce (from the can of chipotle peppers)
  • 1 tsp oregano
  • 1 tsp cumin powder
  • 1 tsp salt
Corn & Bean Salad
  • 1 can red kidney beans or black beans, drained and rinsed
  • 2 cups frozen or fresh corn, thawed or grilled or quick sautéed if fresh
  • 1 ripe tomato, diced
  • ¼ cup red onion, diced (optional)
  • ¼ cup fresh cilantro, chopped
  • ½ teaspoon salt + more to taste
  • juice of 1 lime
Perfect Guacamole
  • 2 ripe avocados, cubed
  • ¼ cup red onion, diced
  • ½ jalapeño pepper, minced (seeded or unseeded)
  • ½ cup cilantro, chopped
  • juice of 2 limes
  • ½ tsp sea salt
Taco Bowl
  1. Place the romaine in your serving bowl, and toss with the salad dressing.
  2. Add the other ingredients to the bowl, and garnish with fresh cilantro.
Lime Vinaigrette
  1. Place the ingredients into a jar.
  2. Tighten the lid and shake until emulsified.
Lentil Walnut Taco Meat
  1. Warm oil in a skillet over medium heat.
  2. Add the garlic, and sauté for about 30 seconds or until fragrant and slightly golden. Be careful not to burn it.
  3. Add the chopped walnuts, and stir well. Toast for about 3 minutes, or until fragrant.
  4. Add the lentils, tomatoes, chipotle pepper and sauce, oregano, cumin, and salt.
  5. Stir well, and bring to a simmer. Cook for 10 minutes, then season to taste with salt if needed.
Black Bean Corn Salad
  1. Place the ingredients into a mixing bowl and stir well. Season to taste with more salt if necessary.
  1. Place the guacamole ingredients in a mortar and pestle and mash until your desired texture is reached. Tip: I actually like to mash mine with a fork first, then switch to the pestle so that I don't make too much of a mess.
Recipe by Sweet Potato Soul by Jenné Claiborne at