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Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Remember the lentil walnut taco meat that I shared with you on Friday? Well, now we’re putting it to good use in these green rice burrito bowls!
Herby green rice, spiced lentils and walnuts, roasted sweet potatoes, avocado, salsa and pepitas for crunch. These bowls are so delicious; a deconstructed version of my favorite burrito.
Have you had green rice before? This is one of my favorite ways to make rice and while it’s an extra step than plain rice, it makes a big flavor difference. You’ll blend together peppers and herbs with broth, then use that to cook the rice. I call for all parsley here, but you can sub in half parsley and half cilantro. That’s usually how I make it, but I didn’t want you to have to get two different bunches of herbs and then only use half of each.
I know I’m a dietitian and am supposed to be recommending brown rice but, to be honest, I don’t really like the taste. I’m much more partial to white rice and I’m fine with this- especially since we are adding so much fiber with the lentils, walnuts and potatoes.
One last thought- while this is a fairly simple meal to put together, there are also a lot of steps: cook the rice, cook the lentil meat, cook the potatoes. You can prep everything ahead of time if you’d like, or just get an earlier start. None of the steps are complicated or hard, but they do take time.
To make things easier, I’ll usually cook the lentils, make the green sauce and cube the sweet potatoes ahead of time. Then, when I’m ready to cook, I can easily make the rice, throw the potatoes in the oven and put together the lentil walnut taco meat.
Don’t forget to serve this with lots of salsa, avocado, hot sauce- you name it! My spicy jalapeno salsa also tastes incredible on this bowl. Whatever you like in a burrito or taco will taste delicious here.
Vegan Green Rice Burrito Bowl! You’ve gotta try these vegetarian and gluten-free bowls. Lentil walnut taco meat, roasted sweet potatoes, green rice and avocado. SO delicious and perfect for meal-prep lunches.
Roasted Sweet Potatoes:
Lentil Walnut Taco Filling
You can make all of these sections ahead of time and then assemble right before eating.
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(4 comments) leave a comment
What a great tasting dish. Love the crunch from the walnuts in the ‘taco meat’. All the flavors together were perfect!
So glad to hear, thanks Pam!
I have just started my vegan diet two weeks ago and I must say that I feel that it has helped me lose weight already. It makes me feel lighter and less bloated. Thanks for sharing this vegan recipe… the lentil meat sounds interesting! I’ll add it to my list of vegan dishes to try.
Awesome, thanks Jade! Hope you like it!