One-Pot Lentil Taco Meat (Print-Friendly)

Hearty lentil and quinoa bowl with spiced taco meat and creamy avocado lime crema topping.

# 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 - 3.5 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
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 to the pot; cook for 2 additional minutes.
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. Bring to a boil, then 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 drained black beans and lime juice. Cook for another 2 to 3 minutes until beans are warmed through. Taste and adjust seasoning as needed.
06 - While the lentil mixture cooks, add avocado, plant-based yogurt, lime juice, garlic, cilantro if using, and salt to a blender or food processor. Blend until smooth, adding water 1 tablespoon at a time to reach a creamy, pourable consistency.
07 - Divide the lentil-quinoa mixture among 4 bowls. Top with cherry tomatoes, corn, cilantro, green onions, jalapeño if using, and a generous dollop of avocado lime crema. Garnish with lime wedges.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum flavor as spices build together.
  • The avocado lime crema tastes so luxurious that nobody will realize this entire bowl is completely plant-based.
  • It's naturally gluten-free and comes together in under an hour, making it perfect for weeknight meals or meal prep.
02 -
  • Don't skip the spice-toasting step or your final bowl will taste flat and one-dimensional instead of complex and exciting.
  • Add the lime juice only at the very end; if you cook it with the lentils, you'll lose that bright, fresh quality that makes the whole dish sing.
  • Make sure your avocado is properly ripe but not overripe, or your crema will taste bitter instead of creamy and luxurious.
03 -
  • Keep the avocado lime crema separate until serving because the avocado will oxidize over time; if you need to make it ahead, press plastic wrap directly onto the surface to keep air out.
  • Taste the lentil mixture and adjust the seasoning aggressively—go ahead and add more salt or lime juice than feels safe, because it's easier to dial it back than to serve something that's underseasoned.
Return