Lentil Taco Quinoa Bowls Avocado Crema (Print Version)

Flavorful Mexican-inspired vegan bowls featuring spiced lentil-quinoa mixture 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 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

# How to Make It:

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 activate spice flavors.
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 fully absorbed.
05 - Stir in drained black beans and lime juice. Cook for 2 to 3 additional minutes until beans are heated through. Adjust seasoning to taste.
06 - While lentil mixture cooks, combine avocado, plant-based yogurt, lime juice, garlic, cilantro if using, and salt in a blender or food processor. Blend until smooth, adding water 1 tablespoon at a time to achieve creamy, pourable consistency.
07 - Divide lentil-quinoa mixture evenly among 4 bowls. Top each with cherry tomatoes, corn kernels, cilantro, green onions, jalapeño if desired, and a generous portion of avocado lime crema. Serve with lime wedges.

# Additional Tips::

01 -
  • It's a complete protein powerhouse that actually tastes craveable, not like something you're eating for virtue points.
  • Everything cooks in one pot, which means less cleanup and more time enjoying dinner instead of scrubbing pans.
  • The avocado lime crema transforms what could be a basic bowl into something creamy and indulgent without any dairy.
02 -
  • Don't skip rinsing your lentils and quinoa before cooking—this removes excess starch that can make the finished texture gummy instead of light.
  • The avocado crema must be blended smooth; any chunks will create an uneven texture that feels lumpy rather than luxurious.
  • Taste and adjust seasoning at the very end—the lime juice is essential for brightness, and you may need more salt than the recipe suggests depending on your broth.
03 -
  • If you're cooking for someone new to plant-based eating, don't announce the crema is vegan—let them taste it first and be amazed by how creamy it is, then reveal the secret.
  • Toasting the spices for that full minute genuinely transforms the flavor profile from flat to layered and complex, so don't rush or skip this step.
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