One-Pot Lentil Taco Meat (Printable)

A wholesome bowl blending spiced lentils, quinoa, avocado lime crema, and fresh toppings for a satisfying meal.

# Components:

→ 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
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 3-4 minutes until translucent.
02 - Add minced garlic and diced bell pepper; 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 bloom the spices.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until lentils and quinoa are tender and liquid is absorbed.
05 - Stir in black beans and lime juice. Cook for 2-3 additional minutes until beans are warmed through. Taste and adjust seasoning as needed.
06 - While the lentil mixture cooks, add avocado, plant-based yogurt, lime juice, garlic, cilantro, 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 the lentil-quinoa mixture among 4 bowls. Top with cherry tomatoes, corn kernels, cilantro, green onions, jalapeño, and a generous dollop of avocado lime crema. Garnish with lime wedges.

# Expert Advice:

01 -
  • One pot means less cleanup and more time enjoying actual food instead of washing dishes at midnight.
  • The spiced lentil base is so satisfying and protein-packed that nobody at the table will miss meat, I promise.
  • Everything comes together in 45 minutes, making this perfect for weeknights when you want something that feels special but doesn't require a culinary degree.
02 -
  • Don't skip rinsing your quinoa, because that bitter coating will mute all your carefully layered spice flavors and make the whole thing taste dusty.
  • If your lentils and quinoa aren't tender at the twenty-minute mark, it means your heat was too high and boiled off the liquid too fast—lower the heat and give it more time rather than adding more broth and watering down the flavor.
  • The avocado crema needs to be made fresh right before serving, as avocado oxidizes and turns gray and sad looking within a couple of hours.
03 -
  • If your avocado crema breaks or gets lumpy, start fresh with a new avocado rather than trying to fix it, because once it separates it won't come back together smoothly.
  • Taste the lentil-quinoa mixture before you finish it and adjust your salt and lime juice at that point, because toppings can't fix an underseasoned base, but you can always add more lime juice if it needs brightness.
Return