The bean salad, lentil walnut taco meat, rice, and dressing should all stay fresh for up to 7 days. If you plan on eating this throughout the week, you may need to make guacamole fresh since it only lasts a day, and is really best made fresh. Allergic to walnuts? Try replacing them with minced mushrooms. Different texture, but also meaty and it adds to the flavor!
For this recipe, I prefer to leave out the corn, tortilla chips, lime vinaigrette & apple cider vinegar (replace those with just lemon or lime).
And I like to add quinoa as well instead of brown rice.
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INGREDIENTS
Taco Bowl (assembly measurements are per serving)
- 2 cups romaine chopped
- 2 tbsp lime
vinaigretterecipe below - 1/2 cup cooked brown rice (or quinoa)
- 1/2 cup lentil walnut taco meat recipe below
- 1/2 cup
corn& bean salad recipe below - 1/4 cup guacamole recipe below
Handful of tortilla chips- fresh cilantro
Lime Vinaigrette
- 2 tbsp fresh lime juice from about 1 lime
2 tbsp apple cider vinegar- 1 tablespoon dijon mustard
- 2 teaspoons maple syrup (or honey preferred)
- ½ teaspoon black pepper
- ½ teaspoon cumin powder or cumin seeds
- ⅓ cup extra virgin olive oil
Lentil Walnut Taco Meat
- 2 tbsp extra virgin olive oil
- 4 cloves garlic minced
- 1 cup walnuts chopped finely
- 2 cups cooked black lentils or use green or french lentils. Don’t use red lentils
- 1 14- oz can diced tomatoes
- 1/2-1 chipotle pepper minced
- 2 tsp chipotle sauce from the can of chipotle peppers
- 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 grilled or quick sautéed if fresh(replace with quinoa or leave out)- 1 ripe tomato diced
- ¼ cup red onion diced (optional)
- ¼ cup fresh cilantro chopped
- ½ teaspoon salt + more to taste
- juice of 1 lime
Perfect Guacamole
- 2 ripe avocados cubed
- ¼ cup red onion diced
- 1/2 jalapeño pepper minced (seeded or unseeded)
- ½ cup cilantro chopped
- juice of 2 limes
- ½ tsp sea salt
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INSTRUCTIONS
Taco Bowl
- Place the romaine in your serving bowl, and toss with the salad dressing.
- Add the other ingredients to the bowl, and garnish with fresh cilantro.
Lime Vinaigrette
- Place the ingredients into a jar.
- Tighten the lid and shake until emulsified.
Lentil Walnut Taco Meat
- Warm oil in a skillet over medium heat.
- Add the garlic, and sauté for about 30 seconds or until fragrant and slightly golden. Be careful not to burn it.
- Add the chopped walnuts, and stir well. Toast for about 3 minutes, or until fragrant.
- Add the lentils, tomatoes, chipotle pepper and sauce, oregano, cumin, and salt.
- Stir well, and bring to a simmer. Cook for 10 minutes, then season to taste with salt if needed.
Black Bean Corn Salad
- Place the ingredients into a mixing bowl and stir well. Season to taste with more salt if necessary.
Guacamole
- Place the guacamole ingredients in a mortar and pestle and mash until your desired texture is reached. Tip: I actually like to mash mine with a fork first, then switch to the pestle so that I don’t make too much of a mess.
