Lentil Walnut Taco Bowl
Prep time
Total time
Hearty and delicious, this grain-free, plant based taco bowl makes for a super quick and easy dinner. Taco filling recipe from my friend Corey, The Vegan Six.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 3-4 bowls
Lentil Walnut Taco "Meat"
  • 1½ cups cooked French lentils (French lentils will give a heartier texture. Regular lentils will create a texture more like a lentil spread) NOTE: celiac friends, make sure lentils are labeled gluten-free, rinsed and picked through. See comments about lentils and cross contamination above.
  • ½ cup walnuts
  • ½ teaspoon ground cumin
  • 2 teaspoons oregano
  • ½ teaspoon onion salt
  • 1½ teaspoon chili powder
  • ¼ teaspoon salt
  • 1 cup tomatoes, diced
  • ⅓ cup red onions, diced
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 1 teaspoon olive oil or neutral oil
  • salt and pepper to taste
Lemony Kale
  • 3 large leaves curly kale, coarsely chopped (approximately 1½ cups)
  • 1 tablespoon fresh lemon juice
½ cup Organic canned or frozen corn
1-2 Avocados, mashed
½ cup or more to taste Sour Cream or Cashew yogurt for serving
Gluten-free Corn Chips
cilantro and scallions for garnish, optional
Lentil Walnut Taco "Meat"
  1. Add all ingredients, except ¼ -1/2 cup lentils, to a food processor and pulse 6-7x until taco "meat" texture forms. Place in a bowl and mix with reserved lentils. Note: We love whole lentils but feel free to pulse the lentils in the food processor if you want more of a meaty texture.
  1. Mix ingredients together in a medium bowl
Lemony Kale
  1. Place chopped kale in a large bowl and gently massage with lemon juice
  1. In each bowl, place some of each: lemony kale, lentil walnut taco meat, salsa, corn, smashed avocado, sour cream and corn chips. Garnish with fresh cilantro and or scallions to taste.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/lentil-walnut-taco-bowl/