Ingredients
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For the Black Bean Sauce:
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1 can (15 oz) no salt added black beans, drained and rinsed
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1/2 cup water
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1 tsp apple cider vinegar
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1 small onion, chopped
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1 clove garlic, minced
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1 tsp chili powder
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1 tsp smoked paprika
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Salt and pepper to taste
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For the Lentil Bowl:
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1 cup red or green lentils, rinsed and picked over
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3 cups vegetable broth
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1 can (15 oz) full-fat coconut milk
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Juice from 1 lime
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For the Toppings:
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1 can (15 oz) black-eyed peas, drained and rinsed
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1 can (15 oz) mixed bell peppers and onions, drained and sliced
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1 avocado, sliced and pitted
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1 small tomato, diced
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1/2 cup fresh cilantro leaves
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Diced jalapeño or serrano chile, optional
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Fresh lime wedges, for serving
Directions
Subtitle: A Delicious Twist on Traditional Mexican Street Food!
Description: These Zesty Taco Lentil Bowls are the perfect vegan fast food inspired by traditional Mexican street cuisine! Made with wholesome, plant-based ingredients like black beans, lentils, and corn, they’re budget-friendly, gluten-free, high-fiber, high-protein, kid-friendly, low-carb, nut-free, oil-free, seasonal, soy-free, spicy, superfoods, whole foods plant-based, zero waste, and ready in just 30 minutes!
Ingredients:
* For the Black Bean Sauce:
* 1 can (15 oz) no salt added black beans, drained and rinsed
* 1/2 cup water
* 1 tsp apple cider vinegar
* 1 small onion, chopped
* 1 clove garlic, minced
* 1 tsp chili powder
* 1 tsp smoked paprika
* Salt and pepper to taste
For the Lentil Bowl:
* 1 cup red or green lentils, rinsed and picked over
* 3 cups vegetable broth
* 1 can (15 oz) full-fat coconut milk
* Juice from 1 lime
For the Toppings:
* 1 can (15 oz) black-eyed peas, drained and rinsed
* 1 can (15 oz) mixed bell peppers and onions, drained and sliced
* 1 avocado, sliced and pitted
* 1 small tomato, diced
* 1/2 cup fresh cilantro leaves
* Diced jalapeño or serrano chile, optional
* Fresh lime wedges, for serving
Instructions:
1. In a blender or food processor, combine the drained and rinsed black beans, water, apple cider vinegar, onion, garlic, chili powder, smoked paprika, and salt and pepper. Puree until smooth, adding more water if needed to achieve desired consistency. Set aside.
2. In a medium saucepan, bring the vegetable broth and coconut milk to a simmer. Stir in the lentils and cook according to package directions until tender but still slightly firm, about 15-20 minutes.
3. While the lentils are cooking, prepare the toppings as directed above.
4. Once the lentils have cooked, divide them among four bowls. Top each bowl with the following ingredients:
– 1/4 cup of the black bean sauce
– 1/4 cup of the black-eyed peas
– 1/4 cup of the mixed bell peppers and onions
– Avocado slices
– Sliced tomatoes
– Cilantro leaves
– Optional: Diced jalapeño or serrano chile
– Season with additional salt and pepper, if desired
5. Serve immediately, garnished with fresh lime wedges and enjoy!
Difficulty: Easy
Serves: 4
Note: The beauty of this recipe is that you can customize the proportions of each layer to your liking! You could also add other toppings such as shredded cabbage, diced mango, or sliced radish for extra crunch and flavor.
Steps
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1
Done
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In a blender or food processor, combine the drained and rinsed black beans, water, apple cider vinegar, onion, garlic, chili powder, smoked paprika, and salt and pepper. Puree until smooth, adding more water if needed to achieve desired consistency. Set aside. |
|
2
Done
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In a medium saucepan, bring the vegetable broth and coconut milk to a simmer. Stir in the lentils and cook according to package directions until tender but still slightly firm, about 15-20 minutes. |
|
3
Done
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While the lentils are cooking, prepare the toppings as directed above. |
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4
Done
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Once the lentils have cooked, divide them among four bowls. Top each bowl with the following ingredients: |
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5
Done
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Serve immediately, garnished with fresh lime wedges and enjoy! |
