Vegan Lentil Taco Salad Bowls

healthy wholesome perfection!
Healthy wholesome perfection!
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1 ½ cups Water
1 cup Red lentils dry, rinsed in a sieve or strainer
½ cup Black beans drained
½ cup Green bell pepper finely chopped
½ cup Yellow onions finely chopped
3 tbsp Olive oil
3 cloves Garlic minced
2 tbsp Tomato paste
1 tsp Sea salt
½ tsp Ground paprika
½ tsp Chili powder
½ tsp Black pepper
¼ tsp Cayenne pepper
¼ tsp Chili flakes
¼ tsp Cumin
¼ tsp Chipotle powder
For the toppings
2 cup Red cabbage optional
2 Avocado optional
4 Spring onions optional
2 Tomatoes optional
4 tbsp Lime juice optional

Nutritional information

129 mg
11.1 g
49.6 g
17.8 g
0 g
  • For the toppings

Vegan Lentil Taco Salad Bowls


Vegan Lentil Taco Salad Bowls are my Sunday jam! I make these most Sundays in place of the traditional Sunday roast. Not only do these taco salad bowls taste delicious, they are healthy and wholesome too!

I make the lentil base by sautéing onions, garlic and green pepper in hot oil. I cook the lentils in a pan of water. Once they are cooked, I add them to the onion pan along with black beans, tomato paste and taco seasonings. And that’s it – I assemble the salad bowls with a selection of toppings like red cabbage, avocado, green onions, tomato and lime wedges.

To make my Vegan Lentil Taco Salad Bowls, you will need the following ingredients:

Ingridiens for Vegan Lentil Taco Salad Bowls

So, how do you make Vegan Lentil Taco Salad Bowls?

Steps to make Vegan Lentil Taco Salad Bowls


Sauté onions


Sauté the onions for 3-5 minutes in a large pot with hot oil.


Add garlic and green pepper


Stir in the garlic and green pepper. Sauté with the onion for 3-5 minutes more or until soft.


Cook lentils


Place the lentils in a medium sized pot with water. Bring to a boil. Once boiling, reduce the heat to a simmer. Cook for 10-12 more minutes. Drain well.


Mix lentils and black beans with the onion and green pepper


Mix the lentils and black beans with the onion and green pepper. Place over low/medium heat.


Add tomato paste and seasonings


Mix in the tomato paste, paprika, chili powder, black pepper, cayenne pepper, red chili flakes, cumin and chipotle powder and cook for 1 more minute.




Place the lentil mixture at the bottom of 4 different bowls. Top with red cabbage, avocado, green onions, tomato and lime of juice.

I can’t wait for you to try these Vegan Lentil Taco Salad Bowls. So healthy, nutritious and filling - you’re going to love them! Try them out soon and come back to leave a comment below letting me know what you think.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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I love it! So delicious and healthy!!

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