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4.84 from 6 votes
Two Tortilla Bowls Filled with Lentil Walnut Vegan Taco Salad with Lime Slices in the Background
Lentil Walnut Vegan Taco Salad in a Crispy Tortilla Bowl
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Totally meatless, dairy-free, packed with flavor, and served up in a crispy (baked!) tortilla bowl! A zesty lentil walnut mix takes the place of meat in this scrumptious vegan taco salad!

Course: Salad
Cuisine: American, Mexican
Keyword: lentils, mexican, tortilla, walnuts
Servings: 4
Calories: 751 kcal
Author: Alissa
Ingredients
For the Crispy Tortilla Bowls
  • 4 large (burrito size) flour tortillas
  • Oil mister or cooking spray
For the Lentil Walnut Taco Filling
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 3 cups cooked brown lentils
  • 3/4 cup finely chopped walnuts
  • 1 tablespoon soy sauce
  • 1/2 teaspoon liquid smoke
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 teaspoons ancho chile powder
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon black pepper
  • 1/3 cup tomato sauce
  • Salt to taste
For the Avocado Dressing
  • 1 ripe avocado
  • 1 cup unflavored soy or almond milk
  • 3 tablespoons lime juice
  • 1 garlic clove, minced
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh chives
  • Salt to taste
For the Salad
  • About 8 cups lettuce or your favorite salad greens
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives
  • Your favorite salsa and taco fixings
Instructions
Make the Crispy Tortilla Bowls
  1. Preheat the oven to 400°. Use a mister or cooking spray to lightly coat both sides of a tortilla with oil. Drape it into a large oven safe bowl, or you can use a tortilla bowl pan. Repeat for the remaining tortillas. (You can work in batches if you need to. I used a couple of small stainless steel mixing bowls, and baked the tortillas 2 at a time).
  2. Bake until the tortillas are lightly browned around the edges, about 12 minutes. Carefully remove the bowls from the oven and allow to cool for a couple of minutes before removing the tortillas.
Make the Lentil Walnut Taco Filling
  1. Coat the bottom of a large skillet with oil and place it over medium heat. Once the oil is hot, add the onion and sauté until translucent, about 5 minutes. Add the garlic and saute 1 minute more, until very fragrant.
  2. Add the lentils, walnuts, soy sauce, liquid smoke, cumin, ancho chile powder, cayenne pepper, and black pepper to the skillet. Cook until the mixture dries up a bit, about 5 minutes, flipping occasionally and very gently with a spatula. Add the tomato sauce and cook about 2 minutes more. Season with salt to taste if desired.
Make the Avocado Ranch
  1. Place the avocado, milk, lime juice, and garlic into a blender and blend until smooth. Add the parsley, cilantro, and chives. Pulse until everything is finely chopped and mixed into the dressing. Season with salt to taste.
Assemble the Salads
  1. Divide the greens, cherry tomatoes, and olives among the tortilla bowls. Top with lentil walnut filling, a scoop of salsa, avocado ranch dressing, and any other taco fixings you'd like to use. Serve.
Recipe Notes

Tortilla bowls adapted from Livestrong

Nutrition Facts
Lentil Walnut Vegan Taco Salad in a Crispy Tortilla Bowl
Amount Per Serving
Calories 751 Calories from Fat 331
% Daily Value*
Fat 36.8g57%
Saturated Fat 5.6g28%
Sodium 1783mg74%
Potassium 1506mg43%
Carbohydrates 85.8g29%
Fiber 22.6g90%
Sugar 12.6g14%
Protein 28.9g58%
Calcium 150mg15%
Iron 13.3mg74%
* Percent Daily Values are based on a 2000 calorie diet.