One-Pot Lentil Taco Meat (Printable)

A hearty bowl combining spiced lentils and quinoa with avocado lime crema and fresh, vibrant toppings.

# What You 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
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

# Directions:

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 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 absorbed.
05 - Stir in drained black beans and lime juice. Cook for 2 to 3 additional minutes until beans are heated 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 desired creamy consistency.
07 - Divide lentil-quinoa mixture among 4 bowls. Top each with cherry tomatoes, corn kernels, cilantro, green onions, jalapeño if using, and a generous dollop of avocado lime crema. Garnish with lime wedges.

# Expert Suggestions:

01 -
  • One pot means minimal cleanup, which honestly changes everything on a weeknight when you're already tired.
  • The spiced lentil mixture has this satisfying, almost meaty texture that makes you forget it's entirely plant-based.
  • The lime crema transforms a simple bowl into something restaurant-quality creamy without any dairy involved.
02 -
  • Don't skip the rinsing step for either the lentils or quinoa—dried lentils can harbor dust, and quinoa has a natural bitter coating that water washes away completely.
  • The crema thickens as it sits, so if you make it ahead, you might need to thin it again with a splash of water just before serving.
03 -
  • Make the crema right before serving if possible, though if you must make it ahead, press plastic wrap directly against the surface to minimize browning.
  • The lentil mixture actually tastes better the next day as the flavors meld, so these bowls are excellent for meal prep and reheating gently on the stovetop.
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