One-Pot Lentil Taco Bowls (Printable)

A flavorful bowl featuring spiced lentil-quinoa mix with creamy avocado lime crema and fresh toppings.

# What You'll Need:

→ Lentil Taco Meat

01 - 1 tablespoon olive oil
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup dry brown or green lentils, rinsed
06 - 3/4 cup uncooked quinoa, rinsed
07 - 2 tablespoons tomato paste
08 - 2 teaspoons ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon black pepper
15 - 3 1/2 cups vegetable broth
16 - 1 can (15 ounces) black beans, drained and rinsed
17 - Juice of 1 lime

→ Avocado Lime Crema

18 - 1 large ripe avocado
19 - 1/3 cup unsweetened plant-based yogurt
20 - Juice of 1 lime
21 - 1 small clove garlic
22 - 1 tablespoon fresh cilantro, optional
23 - Salt to taste
24 - Water as needed for thinning

→ Bowl Toppings

25 - 1 cup cherry tomatoes, halved
26 - 1/2 cup corn kernels, fresh or thawed frozen
27 - 1/4 cup fresh cilantro, chopped
28 - 1/4 cup sliced green onions
29 - 1 jalapeño, thinly sliced, optional
30 - Lime wedges for serving

# Method:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Add minced garlic and diced bell pepper; cook for 2 additional minutes until fragrant.
03 - Stir in lentils, quinoa, tomato paste, cumin, smoked paprika, chili powder, oregano, coriander, salt, and black pepper. Sauté for 1 minute to bloom the spices.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until lentils and quinoa are tender and liquid is absorbed.
05 - Stir in black beans and lime juice. Cook for 2 to 3 additional minutes until beans are heated through. Taste and adjust seasoning as needed.
06 - While the lentil mixture cooks, combine avocado, plant-based yogurt, lime juice, garlic, cilantro if desired, and salt in a blender or food processor. Blend until smooth, adding water 1 tablespoon at a time to achieve a creamy, pourable consistency.
07 - Divide the lentil-quinoa mixture among 4 bowls. Top with halved cherry tomatoes, corn kernels, chopped cilantro, green onions, jalapeño slices if desired, and a generous dollop of avocado lime crema. Garnish with lime wedges.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is basically just rinsing a few bowls and calling it a win.
  • The creamy avocado lime crema tastes like a restaurant secret but takes three minutes to blend together.
  • Packed with protein and fiber, this actually keeps you satisfied through your afternoon slump.
  • Naturally vegan and gluten-free without tasting like you're missing anything.
02 -
  • Don't skip rinsing the quinoa or you'll end up with a soapy, slightly bitter undertone that no amount of seasoning fixes.
  • The crema thickens as it sits, so make it just before serving or thin it again with a splash of water before plating.
  • Lentils vary in how long they take to cook depending on age and variety, so taste them around the 20-minute mark instead of waiting the full time.
03 -
  • Taste the crema before you blend it all the way; if your avocado is perfect and ripe, you might need less yogurt than the recipe calls for, so add it slowly.
  • If you accidentally overcook the lentils and quinoa slightly, embrace it and add an extra splash of broth because the result will be creamy and comforting instead of fluffy.
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