Lentil Walnut Vegan Taco Salad in a Crispy Tortilla Bowl

Totally meatless, dairy-free, packed with flavor, and served up in a crispy (baked!) tortilla bowl! A zesty lentil walnut mix takes the place of meat in this scrumptious vegan taco salad!

Lentil Walnut Vegan Taco Salad in a Crispy Tortilla Bowl

For the Crispy Tortilla Bowls
  1. 4 large (burrito size) flour tortillas
  2. Oil mister or cooking spray

For the Lentil Walnut Taco Filling
  1. 1 tablespoon olive oil
  2. 1 medium onion, diced
  3. 4 garlic cloves, minced
  4. 3 cups cooked brown lentils
  5. 3/4 cup finely chopped walnuts
  6. 1 tablespoon soy sauce
  7. 1/2 teaspoon liquid smoke
  8. 1 1/2 tablespoons ground cumin
  9. 1 1/2 teaspoons ancho chile powder
  10. 1/4 teaspoon cayenne pepper, or to taste
  11. 1/4 teaspoon black pepper
  12. 1/3 cup tomato sauce
  13. Salt to taste

For the Avocado Dressing
  1. 1 ripe avocado
  2. 1 cup unflavored soy or almond milk
  3. 3 tablespoons lime juice
  4. 1 garlic clove, minced
  5. 1/2 cup chopped fresh parsley
  6. 1/4 cup chopped fresh cilantro
  7. 1/4 cup chopped fresh chives
  8. Salt to taste

For the Salad
  1. About 8 cups lettuce or your favorite salad greens
  2. 1 cup cherry tomatoes, halved
  3. 1/2 cup black olives
  4. Your favorite salsa and taco fixings

Make the Crispy Tortilla Bowls
  • Preheat the oven to 400°. Use a mister or cooking spray to lightly coat both sides of a tortilla with oil. Drape it into a large oven safe bowl, or you can use a tortilla bowl pan. Repeat for the remaining tortillas. (You can work in batches if you need to. I used a couple of small stainless steel mixing bowls, and baked the tortillas 2 at a time).
  • Bake until the tortillas are lightly browned around the edges, about 12 minutes. Carefully remove the bowls from the oven and allow to cool for a couple of minutes before removing the tortillas.