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. Sofritos move aside: lentil walnut taco “meat” is so much more delicious. 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 corn and bean salad is great in all of the above too. And the guacamole is good on pretty much anything!
If you love this vegan burrito bowl, you’ll also love:
Better than Chipotle Vegan Burrito Bowl
Allergic to walnuts? Try replacing them with minced mushrooms. Different texture, but also meaty and it adds to the flavor!
Taco Bowl (assembly measurements are per serving)
- 2 cups romaine chopped
- 2 tbsp lime vinaigrette recipe below
- 1/2 cup cooked brown rice
- 1/2 cup lentil walnut taco meat recipe below
- 1/2 cup corn & bean salad recipe below
- 1/4 cup guacamole recipe below
- handful of tortilla chips
- fresh cilantro
- 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
- 1/2-1 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
- 2 ripe avocados cubed
- ¼ cup red onion diced
- 1/2 jalapeño pepper minced (seeded or unseeded)
- ½ cup cilantro chopped
- juice of 2 limes
- ½ tsp sea salt
- Place the romaine in your serving bowl, and toss with the salad dressing.
- Add the other ingredients to the bowl, and garnish with fresh cilantro.
- Place the 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, oregano, 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 the ingredients into a mixing bowl and stir well. Season to taste with more salt if necessary.
- 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.
Audrey Hinton / February 19, 2023 at 9:58 pm /
This is one of my favorite recipes by Jenne! I make it at least twice a month. My meat-eating husband and dinner guests love it. There are many dishes in this meal and they all taste great. Note, however, that the prep time is a lot longer than 10 minutes, so prepare for that. A margarita rounds out the meal perfectly. Enjoy!
Tiffany Bucher / December 31, 2022 at 7:50 pm /
This was off the chain. I had no idea what that walnut mixture was going taste like. It was good and not crunchy. Nice chewy texture. The lime juice and zest made it bright.Total party in the mouth. This willmake a great burrito filling or monterrey.
E / June 11, 2022 at 3:20 pm /
Sounds wonderful, BUT the olive oil!!! What modifications should I make for this recipe to be oil free? Oil is just empty calories.
Johanna / August 14, 2022 at 2:05 pm /
I would omit the oil, or replace it maybe with some avocado. I’m giving this a try myself tonight!
Stephanie / April 25, 2022 at 6:08 pm /
Holy moly, that was so delicious!! I will be going back to this recipe over and over, I can tell you!… the flavors and textures in every bite just make my taste buds and my belly so happy! This makes me excited about food again, and cooking it. I can’t wait to try more of your recipes. So glad I discovered you!!
Hilly / April 25, 2022 at 4:10 am /
Jenne, you have never let me down! Since the days when I watched you in your tiny kitchen in NYC to now, every recipe turns out well and every recipe is delish. This one is bostin’!!! (Brilliant). Even my mate, who’s a meat and fish eater, asked for the recipe afterwards and so I couldn’t ask for more. Thanks so much!
Love, Hilly in the U.K. X
Kels / April 18, 2022 at 12:50 pm /
I keep forgetting to leave a comment saying how blooming good this is!! We are making it again for dinner tonight, must have made it over ten times now, it’s so good every time! Also it’s great as lunch the next day, and makes everyone at the office jealous 😉
JB / February 20, 2022 at 12:51 pm /
Can you freeze the lentil/mushroom mixture to use in the future?
Greer / February 19, 2022 at 1:22 am /
Honestly 10/10!!!! This has quickly become my favourite dinner!
I first discovered this recipe from your youtube videos and have made a few others and have equally enjoyed them. It’s great to keep adding new ones into the weekly rotations of dinner 🙂
It’s an easy dinner to make that is somewhat versatile in terms of ingredients depending on whats in season or available (an I live in NZ and can’t always find everything)
Could not recommend enough!!!
Shonte M / December 2, 2021 at 10:57 pm /
Super tasty recipe! I was super worried I wouldn’t like the lentil and walnuts mixture, but it’s just delicious. There are a lot of components to this recipe, but they’re really quick to whip up. This is definitely going into my weekly dinner rotation.
Brittney / October 26, 2021 at 2:36 pm /
This is definitely way better than any burrito bowl I’ve had! I don’t even miss the cheese or sour cream (although I have tried this with vegan options as well). This is a new favorite in our home, thank you for sharing this delicious recipe with us!
N.J. / September 26, 2021 at 11:48 pm /
The vegan burrito bowl was excellent. My non-vegan family had seconds! I struggle in the kitchen & was thrilled this dinner was a home run!!
Maya / September 21, 2021 at 12:52 am /
I think everyone should try to make this at least once. I will continue to use the lentil recipe even if it’s just with a side of rice.
Thank you for sharing! It’s hard to find good whole food meat substitutes.
Karen / September 12, 2021 at 6:39 pm /
This was my first meal into the Vegan realm. That was so good, we love love loved it!!! I’m so happy to have made the switch, this was just wonderful!!
Marsha / September 4, 2021 at 10:26 am /
Loved this recipe. I substituted the walnuts/lentils with diced portobello mushrooms…so good! This is definitely one of my go to meals for meatless Mondays. Thanks for sharing/posting the recipe.
Its me! / July 29, 2021 at 7:22 pm /
I love this recipe I made it 3 times. The first time I made the lentil/meat walnut mixture it was so good I ate it before constructing the bowls. The second time I made only the lentil /meat, rice, corn salad and left the gauc off. Today I’m making the full recipe which absolutely delicious!
Its Me / July 24, 2021 at 9:04 am /
Wow…….This is wonderful!!! I was so worried about the lentil/walnut/Tomato as a substitute meat but it was tasty. I’m so glad I made it and this recipe didn’t disappoint me.
I wanted to say I absolutely adore you and your family. You’re Sweet like a “Sweet Potato” I’m so happy for your success.
Cristina Rodriguez / July 2, 2021 at 1:36 pm /
I loved this bowl! The lentils are the best, it tastes like “chorizo” to me. The ingredients lists seemed so long at first, but it was really easy to make. Thank you!
Its me / July 24, 2021 at 9:05 am /
I made it and its so good. I was concerned about the lentil/walnut recipe but it turned out delicious and filling!
Stephanie Vilas / June 14, 2021 at 11:54 am /
OH. MY. GOD. This is the best thing I’ve ever eaten! Thank you so much for creating and sharing this recipe – it’s one of my family’s all time fave.
Its Me / July 11, 2021 at 7:57 am /
She points to this recipe all the time in her videos, I”m going to make it today!
Oscar M / June 3, 2021 at 10:30 am /
This is hands-down one meal that my family is ALWAYS happy to have show up on the weekly menu of meals. Great flavors!!
Jenne / June 6, 2021 at 10:53 pm /
Awesome! I love hearing that!
Megan Y / June 11, 2021 at 5:19 pm /
Super delicious! I’m battling through 1st trimester all day “morning” sickness, but am so thankful to have finally found something I can eat and keep down that isn’t a toaster strudel. Our toddler loved it too, especially the corn and bean salad.
Catrin Cameron / May 29, 2021 at 9:35 am /
Love this recipe – it’s a go to for us now. Thanks for posting
Winter Slaughter / May 25, 2021 at 1:46 pm /
I don’t like spicy/hot food. Will leaving off peppers in lentil mixture alter the taste noticeably?
Michel / May 17, 2021 at 7:53 pm /
Awesome recipe. Merci beaucoup!
Jenne / May 20, 2021 at 11:06 pm /
Thank you, Michel!
Julie Polyanski / May 13, 2021 at 2:17 pm /
Wow! The lentil “meat” is wonderful on its own, I didn’t even get to making the whole taco bowl, I just dug into the lentils with tortilla chips and guac, yum! (This is my new favorite way to make lentils!) Love your recipes, thank you for your wonderful inspiration!
Jenne / May 20, 2021 at 11:09 pm /
I can completely relate to eating the lentils before they make it to the bowl. And with chips and guac. YES!!!
Its me / July 24, 2021 at 9:10 am /
I agree I as so afraid since Walnuts can be the price of some meat which is why they call them “Meat Nuts”. After completing the lentil/walnut mix, I decide to sample it and i said “WOW POW”. I was like you , I had to stop eating it in order to meal prep my bowls
Wonderful recipe, I will be making again next week!