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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. 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!
Ingredients
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
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
- 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
Perfect Guacamole
- 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
Instructions
Taco Bowl
- 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.
Lime Vinaigrette
- 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.
Guacamole
- 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.
This is amazing, I keep making it almost every other week! It’s one of my gotos!
Very nice recipe, and worth the effort. Next time, I would prepare more rice, and I would skip the vinagrette, as the other element were very flavourful, making the vinaigrette unnecessary, IMO. Thanks for the dinner inspiration!
I wasn’t sure what to expect, but I was pleasantly surprised!! I made it for my 3 teenagers and ex-husband who all live to eat meat and potatoes for every meal possible. Everyone asked for additional helpings and we ate it for most of the week (simply because I made too many lentils). The recipe doesn’t need any modifications, however, I did make 2 different batches of the ‘meat’ mixture because I have two kiddos with nut allergies. I hate to mention this because the food was so damn good, but I will note that it took a little longer than the 30 minute prep & cook time that she noted. I think that once you’ve made it a few times, the process becomes quicker but it was definitely cumbersome the first time that I made it.
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!
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.
Sounds wonderful, BUT the olive oil!!! What modifications should I make for this recipe to be oil free? Oil is just empty calories.
I would omit the oil, or replace it maybe with some avocado. I’m giving this a try myself tonight!
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!!
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
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 😉
Can you freeze the lentil/mushroom mixture to use in the future?