How can I meal prep this for the week?

When meal prepping, use the salad jar layering method, and no you don’t need a giant mason jar to do this. In a large airtight container, just layer your ingredients, leaving hearty vegetables towards the bottom and delicate vegetables like the lettuce at the top. This will ensure that your salad doesn’t get soggy. You can add the dressing at the bottom with the corn, then layer the bell peppers, tomatoes, taco meat, and then the lettuce. If using avocado, use freshly cut avocado day of and squeeze with some lime juice to have it last.

When properly stored, how long will this bowl last?

You can store the properly layered salad in an airtight container and place in the fridge for up to 3 days. The lentil meat can also be stored separately and will last in the fridge for up to 5 days. The dressing can also be stored in the fridge for up to 7 days.

What can you replace the lentils with?

For this recipe to remain no cook, I would highly recommend sticking to the lentils. But, you can also make this recipe with black beans and walnuts as the main base like I do in this Walnut Taco Meat recipe .

Vegan Burrito Bowl with Spiced Lentil Taco Meat

Description

The ultimate vegan burrito bowl loaded with the easiest spiced lentil taco meat. Simple ingredients, minimal chopping and no cooking required!

Ingredients

Scale

Lentil Walnut ‘Meat’

1, 15 oz can small brown or black lentils, rinsed and drained
1/2 cup chopped unsalted walnuts
1/3 cup chopped roasted unsalted sunflower seeds
1 1/2 tbsp adobo sauce from a can of chipotle peppers
1 tsp gluten-free soy sauce
1 tsp garlic powder
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp onion powder
Salt and pepper to taste

Salad Base

1 head Romaine Lettuce, shredded
1 cup cherry tomatoes, halved or quartered
1 cup frozen fire roasted corn, thawed
1 red bell pepper, diced
1/3 cup cilantro, roughly chopped (optional)
Juice of half a lime

Chipotle Yogurt Dressing

1/4 cup plain, unsweetened plant-based yogurt
1 1/2 tbsp adobo sauce from a can of chipotle peppers
2 tsp maple syrup
Zest and juice of half a lime

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Instructions

Seasoned Lentils. Add your lentils to a small bowl with the chopped walnuts, sunflower seeds, adobo sauce, soy sauce, spices and toss together then adjust salt to your liking.
Salad Base. To a large salad bowl or mixing bowl add the lettuce, tomatoes, corn, bell pepper and cilantro then season well with a pinch of salt, pepper and lime juice then toss together to combine.
Chipotle Yogurt Dressing. Add the remaining dressing ingredients to a cup and mix well until smooth then add a pinch of salt to taste
Assemble. Add the seasoned lentils on top of the salad base, serve with avocado, then drizzle the chipotle yogurt dressing overtop before serving.

Notes

Make this bowl convenient. Use pre-shredded lettuce in a bag, leave the cherry tomatoes whole, and tear the cilantro up with your hands to minimize chopping and time needed to assemble.

For extra iron absorption, don’t skip out on adding the bell pepper. Bell peppers are high in vitamin C, which helps to significantly enhance the absorption of iron from a meal.

Make this bowl even more filling. If the corn is not enough, add some cooked rice or quinoa to the bowl.

Season your salad. Before topping with the lentil taco meat and dressing, make sure to add a pinch of salt and pepper and squeeze of lime juice to the vegetables to help enhance the flavor of the salad.