How to Make the Perfect Lentil Walnut Taco Meat Bowls
Mexican · Easy · 35 min · 4 servings
This ingenious taco meat combines pulsed walnuts and brown lentils seasoned with classic Mexican spices to create a texture that is remarkably similar to ground beef. Served over rice with all the fixings, it is a complete and protein-rich vegan feast.
Why this recipe works
This Lentil Walnut Taco Meat Bowls recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 460 calories with 22g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 cup brown lentils cooked
- 1 cup raw walnuts
- 2 tsp chili powder
- 1 tsp ground cumin
- 2 cups cooked brown rice
- 1 cup salsa jarred or fresh
Step by step instructions
Step 1: Pulse the Walnuts
Place raw walnuts in a food processor and pulse 6 to 8 times until they resemble a coarse crumble roughly the size of ground meat. Be careful not to over-process into a paste or butter.
Step 2: Cook the Taco Meat
In a large skillet over medium heat, combine pulsed walnuts and cooked brown lentils. Add chili powder and ground cumin and stir everything together until the mixture is evenly coated and fragrant.
Step 3: Brown and Develop Flavor
Cook the lentil walnut mixture, stirring occasionally, until it darkens slightly and develops a toasty aroma. Add a splash of water if it seems too dry and cook until evaporated for a more concentrated flavor.
Step 4: Build the Bowls
Divide warm brown rice between four bowls and top with generous portions of the lentil walnut taco meat. Spoon salsa over the top and add any additional toppings you enjoy such as avocado or lettuce.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- raw walnuts → raw sunflower seeds for a nut-free version that still adds texture
- brown lentils → black beluga lentils for a slightly firmer texture in the taco meat
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Over-processing the walnuts in the food processor until they become a paste which completely ruins the meaty texture
- Not cooking the walnut and lentil mixture long enough to develop the essential toasty savory flavor that makes this dish special
Nutrition facts
Per serving: 460 calories, 22g protein, 50g carbs, 20g fat, 14g fiber.
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