Call me simple, but my favorite meal is a well-made burrito bowl. Not an ordinary vegan bowl — I have standards. It needs bright guacamole, balanced flavors, vibrant color, satisfying texture, and it must fill me up. This version checks every box and is surprisingly easy to prepare. No special skills required. Once you make it, you’ll want it on rotation all week.
It’s better than Chipotle!
If you love Chipotle’s bowls, try this at home: the lentil walnut taco meat delivers more depth and texture than typical fast-casual options. You can also add homemade tofu sofritas for extra variety. For anyone who worries about cross-contamination at restaurants, this bowl is a clean, comforting alternative you can make exactly how you like it.
The star, besides the guacamole, is the meaty lentil-walnut taco filling. Black lentils hold their shape and offer a pleasing bite, while finely chopped walnuts lend a satisfying, meaty texture. Seasoned with oregano, cumin, chipotle pepper, and plenty of garlic, this mix becomes a flavorful, protein-rich stand-in for ground meat.
Meal prep superstar!
This bowl is ideal for meal prep. The lentil walnut taco meat, corn-and-bean salad, rice, and vinaigrette keep well for up to a week in the fridge. Guacamole is best made fresh or within a day, so consider preparing smaller portions or adding avocado just before serving. The taco meat is also versatile — use it for tacos, nachos, burritos, or salads.
Serve this bowl over brown rice, quinoa, or roasted cauliflower rice. Swap in mango guacamole for a fruity twist, and finish with quick-pickled onions or vegan sour cream if desired. Fresh cilantro and a handful of tortilla chips make excellent garnishes.
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Better than Chipotle Vegan Burrito Bowl
Video
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
- handful of tortilla chips
- fresh cilantro
Lime Vinaigrette
- 2 tbsp fresh lime juice (about 1 lime)
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 2 tsp maple syrup or agave
- 1/2 tsp black pepper
- 1/2 tsp cumin powder
- 1/3 cup extra virgin olive oil
Lentil Walnut Taco Meat
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 cup walnuts, finely chopped
- 2 cups cooked black lentils (or green/french lentils; avoid red lentils)
- 1 (14 oz) can diced tomatoes
- 1/2–1 chipotle pepper, minced
- 2 tsp chipotle sauce (from the can)
- 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 lightly cooked
- 1 ripe tomato, diced
- 1/4 cup red onion, diced (optional)
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp salt, plus more to taste
- juice of 1 lime
Perfect Guacamole
- 2 ripe avocados, cubed
- 1/4 cup red onion, diced
- 1/2 jalapeño, minced (seeded or not)
- 1/2 cup cilantro, chopped
- juice of 2 limes
- 1/2 tsp sea salt
For Garnish
- quick-pickled onions (optional)
- vegan sour cream (optional)
- mango guacamole (optional)
Instructions
Taco Bowl
- Place the romaine in a serving bowl and toss with the lime vinaigrette.
- Add rice, lentil walnut taco meat, corn & bean salad, guacamole, and chips. Garnish with cilantro.
Lime Vinaigrette
- Combine lime juice, apple cider vinegar, dijon, maple or agave, pepper, cumin, and oil in a jar.
- Tighten the lid and shake until emulsified.
Lentil Walnut Taco Meat
- Warm oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds—don’t burn it.
- Add chopped walnuts and toast for about 3 minutes until fragrant.
- Stir in cooked lentils, diced tomatoes, minced chipotle and sauce, oregano, cumin, and salt.
- Bring to a simmer and cook about 10 minutes. Adjust salt to taste.
Black Bean Corn Salad
- Combine beans, corn, tomato, red onion (if using), cilantro, salt, and lime juice in a bowl. Stir and adjust seasoning.
Guacamole
- Mash avocados with onion, jalapeño, cilantro, lime juice, and salt until you reach your preferred texture.
Notes
- Multitask: Prepare components at the same time to save time. If you have an Instant Pot, cook lentils first, then use it for rice or quinoa to streamline the process.
Nutrition
| Carbohydrates: 103 g
| Protein: 36 g
| Fat: 63 g
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