Lentil Walnut Taco Bowl

A grain-free and plant-based taco bowl makes for a super quick and easy meal

Lentil Walnut Taco Bowl

Fresh, Hearty & Delicious!

This Taco Bowl is my Lentil Walnut Tacos in a bowl with chips instead of taco tortillas– fresh, delicious and totally satisfying!

It was make-your-own Taco Bowl night and while the boys opted for taco seasoned meat, my husband and I are obsessed with this Lentil Walnut Taco filling recipe from my friend Corey at The Vegan Six. It’s essentially two ingredients + some spices mixed up in the food processor. The walnuts mixed with the lentils give it a “meaty” feel. Nutrient dense, super quick and easy and so yummy!

This was my bowl: Lentil Walnut Taco filling + lemony kale + tomato salsa + corn + a big scoop of smashed avocado + a dollop of sour cream + lots of  Siete Foods chips.

The filling makes enough for 4-6 servings.

Scroll down for recipe.


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)
  • 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.


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