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    Home

    Chickpea Lentil Taco Rice Bowls

    January 13, 2020 By Rene 9 Comments

    These Chickpea Lentil Taco Rice Bowls are filled with brown rice, spinach, roasted chickpeas & vegan taco lentil meat. All topped off with chimichurri.

    Jump to Recipe
    These Chickpea Lentil Taco Rice Bowls are filled with brown rice, spinach, roasted chickpeas & vegan taco lentil meat. All topped off with chimichurri | ThisSavoryVegan.com #thissavoryvegan #veganrecipe #vegantacobowl

    If you follow my on Instagram, then you got a sneak peak of these bowls a couple of weeks ago. I was raving about them, because they are literally one of the best things I have ever eaten!

    There are so many flavors, so many textures and just so much good stuff going on in these bowls.

    These Chickpea Lentil Taco Rice Bowls are filled with brown rice, spinach, roasted chickpeas & vegan taco lentil meat. All topped off with chimichurri | ThisSavoryVegan.com #thissavoryvegan #veganrecipe #vegantacobowl

    How to make these Chickpea Lentil Taco Rice Bowls

    While it may seem like there is a lot going on in this recipe, I promise you that everything comes together really quickly, and the ingredients are all easy to find.

    To start things off, coat the chickpeas in seasonings and roast them until slightly crispy. Trust me when I say, you are going to want to put these chickpeas on everything!

    These Chickpea Lentil Taco Rice Bowls are filled with brown rice, spinach, roasted chickpeas & vegan taco lentil meat. All topped off with chimichurri | ThisSavoryVegan.com #thissavoryvegan #veganrecipe #vegantacobowl

    While the chickpeas are roasting, prepare the lentils. These lentils are seasoned to perfection by using soyrizo, taco seasoning and a dollop of chimichurri. You could easily use any leftover lentils in tacos the next day.

    TSV TIP: I always buy my lentils pre-cooked. You can usually find them in the produce section of your grocery store.
    These Chickpea Lentil Taco Rice Bowls are filled with brown rice, spinach, roasted chickpeas & vegan taco lentil meat. All topped off with chimichurri | ThisSavoryVegan.com #thissavoryvegan #veganrecipe #vegantacobowl
    These Chickpea Lentil Taco Rice Bowls are filled with brown rice, spinach, roasted chickpeas & vegan taco lentil meat. All topped off with chimichurri | ThisSavoryVegan.com #thissavoryvegan #veganrecipe #vegantacobowl

    To assemble, layer fresh greens, cooked brown rice, lentils and chickpeas in each bowl. Top the bowls with green onion, cilantro, avocado, lime juice and a drizzle of chimichurri.

    These make the best dinner and even better leftovers.

    These Chickpea Lentil Taco Rice Bowls are filled with brown rice, spinach, roasted chickpeas & vegan taco lentil meat. All topped off with chimichurri | ThisSavoryVegan.com #thissavoryvegan #veganrecipe #vegantacobowl

    Need more recipe inspo? Check these out:

    • Chipotle Lentil Potato Bowls with Creamy Dreamy Green Sauce
    • Chipotle Lentil Avocado Toast
    • Vegan BBQ Lentil Burritos
    • Zesty Lentil, Bean & Rice Plates
    These Chickpea Lentil Taco Rice Bowls are filled with brown rice, spinach, roasted chickpeas & vegan taco lentil meat. All topped off with chimichurri | ThisSavoryVegan.com #thissavoryvegan #veganrecipe #vegantacobowl
    Print Pin
    5 from 4 votes

    Chickpea Lentil Taco Rice Bowls

    These Chickpea Lentil Taco Rice Bowls are filled with brown rice, spinach, roasted chickpeas & vegan taco lentil meat. All topped off with chimichurri.
    Course lunch, Main Course
    Cuisine American
    Keyword bowls
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 4 bowls
    Calories 626kcal

    Ingredients

    FOR THE CHICKPEAS

    • 1 15-ounce can chickpeas drained and rinsed
    • 1 tablespoon olive oil
    • 1 teaspoon smoked paprika
    • ½ teaspoon turmeric
    • ½ teaspoon garlic salt
    • ½ teaspoon pepper

    FOR THE LENTILS

    • 1 tablespoon olive oil
    • ½ red onion diced
    • 1 tablespoon taco seasoning
    • 6 oz soyrizo
    • ½ lime juiced
    • 2 ½ cup cooked lentils
    • ½ teaspoon Better Than Bouillon No Chicken Base*
    • ¼ cup water
    • ¼ cup chimichurri

    FOR THE BOWLS

    • 2 cups cooked brown rice**
    • 4 cups spinach or greens of choice
    • 2 avocados diced
    • 1 lime
    • green onion & cilantro chopped
    • chimichurri
    • tortillas optional

    Instructions

    • Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Add all of the chickpea ingredients to the baking sheet and toss to combine. Place in the oven and roast for 20 minutes, flipping halfway.
    • Prepare the chimichurri according to the instructions and set aside.
    • While the chickpeas are roasting, prepare the lentils. Heat the olive oil in a pan over medium heat. Add the onion and taco seasoning to the pan and cook until soft (approx. 3-5 minutes). Add the soyrizo and lime juice to the pan and break it apart with a wooden spoon. Cook for an additional 3 minutes, stirring frequently.
    • Add the cooked lentils, bouillon, water and chimichurri to the pan and stir to combine. Keep pan on low heat until ready to serve.
    • To assemble, add equal parts of brown rice, spinach, lentils and chickpeas to each bowl. Top with avocados, lime wedges, green onion, cilantro and chimichurri. Serve with warm tortillas on the side.

    Video

    Notes

    *You can get this at Whole Foods or online here. You can also swap the bouillon and water for ¼ cup of broth. If you do not use bouillon you made need to add salt to the lentils.
    **I buy my brown rice pre-cooked in the frozen foods section. It takes 3 minutes to heat it up.
    ***FOR LEFTOVERS: Keep the hot and cold elements in separate containers then assemble right before eating.

    Nutrition

    Calories: 626kcal | Carbohydrates: 76g | Protein: 28g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 1052mg | Potassium: 1297mg | Fiber: 24g | Sugar: 4g | Iron: 9mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!

    These Chickpea Lentil Taco Rice Bowls are filled with brown rice, spinach, roasted chickpeas & vegan taco lentil meat. All topped off with chimichurri | ThisSavoryVegan.com #thissavoryvegan #veganrecipe #vegantacobowl
    « Weekly Vegan Dinner Plan #87
    Cauliflower Alfredo Pasta »

    Reader Interactions

    Comments

    1. DeDe

      June 08, 2021 at 4:47 pm

      I made this recipe tonight and it was sooooo delish!! Thank you!!! 🙂

      Reply
      • Rene

        June 09, 2021 at 8:41 am

        Hi DeDe - you are so welcome!!! So glad you enjoyed!

        Reply
    2. Max

      August 26, 2020 at 8:59 am

      What can I use instead of soyrizo. I have a soy allergy.

      Reply
      • Rene

        August 27, 2020 at 1:32 pm

        You could use your favorite vegan sausage, vegan ground round or omit it. I would just add some smoked paprika to get the similar smoky flavor 🙂

        Reply
        • Max

          August 30, 2020 at 7:45 am

          Thank you Rene. I will try the smoke paprika.

          Reply
    3. Victoria Allman

      June 08, 2020 at 12:02 pm

      5 stars
      I just made this for lunch...YUM!!! My new favorite. It even got a second mention from my hard-to-please husband who twice said how much he liked it.
      Thanks for posting!
      Victoria

      Reply
      • Rene

        June 09, 2020 at 5:51 pm

        Yay - love when recipes get the husband nod of approval 🙂

        Reply
    4. Rhiannon

      January 14, 2020 at 10:01 pm

      5 stars
      No complaints here, only a watering mouth, wanting seconds! Great recipe, this will be my go to for taco night! Thanks for sharing.

      Reply
      • Rene

        January 15, 2020 at 9:00 am

        Yay! So glad you liked it Rhiannon!

        Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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