Zesty Fiesta Mushroom-Lentil “Chorizo” Taco Bowl

May 01, 2026 06:00AM ● By Kris Urquhart

Photo: Angela MacNeil

Zesty Fiesta Mushroom-Lentil “Chorizo” Taco Bowl

Yield: 2 servings

For the mushroom-lentil “chorizo”

2 cups sliced cremini mushrooms
1 tsp chili powder
1 tsp ancho chili powder, optional
1 tsp ground cumin
4 tsp dried oregano
½ tsp ground coriander
½ tsp garlic powder
¼ tsp onion powder
1 tsp smoked paprika
½ tsp sweet paprika
1⅛ tsp ground cinnamon
1 cup home-cooked or 8 oz can of green or brown lentils, drained
2 cup raw walnuts
4 tsp salt, optional

¼ tsp ground black pepper, optional

For the bowl

2 cups cooked brown rice
1 cup romaine lettuce, thinly sliced
½ cup diced Roma tomatoes
¼ cup diced red onion
1 avocado, cubed
1-2 Tbsp lime juice
Salt to taste, optional
Ground black pepper to taste, optional
2-4 Tbsp chopped cilantro

¼ cup salsa of choice, optional

To make the mushroom-lentil “chorizo”, cook the mushrooms in a medium pan over medium-high heat until lightly browned, about 5 minutes. Add 1 to 2 tablespoons of water as needed to deglaze the pan. Meanwhile, in a small bowl, mix all the spices and set them aside.

In a food processor, pulse the mushrooms, lentils, walnuts and spices until a coarse meal is formed. Add salt and pepper to taste.

To assemble the bowl, divide the cooked rice, “chorizo”, lettuce, tomatoes, onion and avocado between two bowls. Drizzle the lime juice on top and sprinkle with salt, pepper and cilantro. Add 2 tablespoons of salsa per serving.

Recipe from the cookbook Powered by Plants: Nutrient-Loaded 30-Minute Meals to Help You Thrive by Food Revolution Network CEO Ocean Robbins and Nichole Dandrea-Russert, MS, RD, published by Hay House.

Zesty Fiesta Mushroom-Lentil “Chorizo” Taco Bowl