Mexican Taco Bowl 

With Walnut Dressing


Mexican vibes meet the modern plant-based bowl trend in this taco-inspired buddha bowl. Add or replace any ingredients you like to give this healthy taco bowl a personal touch. The combination of sweet potato, black beans, corn, crunchy fresh veggies, avocado and a creamy dressing are a winning combination.

All the yummy ingredients in one bowl

Sprouting lentils

For this dish, I sprouted my own lentils. It’s very easy! All you need is a sprouting jar and dry lentils. I used brown lentils but you can use any colour you like. Soak the lentils in water overnight, then drain and rinse the next morning. Continue by rinsing and draining every 8-12 hours until the lentils have developed little white tails with green leaves at the tips. This takes about 3 days, depending on the temperature in your room and other conditions. Sprouting improves nutrition and digestibility and increases the protein content, turning your lentils into absolute superfoods! Moreover, they have a unique nutty flavour that goes very well with this taco bowl.


Assembling a taco bowl

Just like assembling a taco, a bowl needs different types ingredients that harmonize together perfectly. Generally, the rule of thumb is – anything that goes into your favourite Mexican taco, can also go into this bowl. Lately, the following combination has been my absolute favourite:

  • Sweet potato
  • Black beans
  • Avocado
  • Crunchy lettuce
  • Creamy dressing
  • Sprouts

Crunchy, hearty, subtly sweet and slightly spicey. Aka the bowl of my dreams was born!

I got inspired by the many places in Berlin that offer „mix & match“ buddha bowls. Out of all the combinations, sweet potato and beans just got me hooked. Oh, how I love sweet potato! Nothing beats sweet hints in a savoury dinner bowl. Do you agree?


Walnut Dressing

Did you know walnuts were the healthiest nuts out there? All nuts and seeds have amazing health benefits and provide you with essential fats and nutrients but walnuts are the kings among them. Their incredibily high omega 3 content and perfect omega 3 to omega 6 ratio as well as their antioxidants, vitamin E, folate and numerous other nutrients make them little powerhouses. You can use any nut butter as a salad dressing base instead of walnuts – but using walnuts, you’ll benefit from an enormous range of health benefits. I love treating my body with love and care so consequently, I had to choose walnuts for this dressing.

Lemon juice adds a tangy component and coconut blossom sirup is my sweet secret. You’ll find either maple sirup or coconut blossom sirup in all my salad dressing recipes. This dressing doesn’t require any salt but if you like, you can add some of course.


Your turn

Are there any ingredients you would add to this bowl or a twist on the dressing that comes to your mind? Be creative and tag me in your Instagram post if you remake this recipe. I can’t wait to see your unique taco bowls!


Mexican Taco Bowl With Walnut Dressing

Rainbow tacos in a bowl
Vorbereitungszeit 20 Min.
Zubereitungszeit 30 Min.
Arbeitszeit 50 Min.
Gericht Hauptgericht, Salat
Land & Region Mexikanisch
Portionen 1
Kalorien 1088 kcal


  • 1 sweet potato
  • 300 g black beans
  • 80 g sweet corn
  • 150 g lettuce
  • 100 g lentil sprouts
  • 1 zucchini
  • 30 g red cabbage
  • 0.5 avocado
  • 0.5 cucumber

Walnut dressing

  • 1 tbsp walnut butter
  • 1 tbsp lemon juice
  • 1 tbsp coconut blossom sirup
  • 1 tsp texas chili spice
  • 2 tbsp water


  • If you use frozen sweet corn, take it out of the freezer and let it thaw completely. Alternatively, you can put it in the microwave for a minute or use canned sweet corn.
  • Preheat the oven to 220 C°.
  • Cut the sweet potato into cubes and spread it on a baking sheet lined with baking paper. I always make 2-3 sweet potatoes at once and store the baked pieces in a refrigerator in a Tupperware container until the next use.
  • Bake the sweet potato for 12-15 minutes. In the meantime, cut the zucchini into thick slices.
  • Add the zucchini slices to the sweet potato cubes and reduce the heat of the oven to 180 degrees. After another 10-12 minutes everything should be soft and tender.
  • Mix all ingredients for the dressing in a small bowl.
  • Dice the cucumber and cut the red cabbage into thin strips. Cut a grid pattern into the avocado.
  • Use a large, deep plate and assemble the salad at the bottom and the remaining ingredients on top. Mix well with the dressing before serving.


Calories: 1088kcalCarbohydrates: 178gProtein: 47gFat: 28gSaturated Fat: 4gSodium: 187mgPotassium: 3748mgFiber: 51gSugar: 38gVitamin A: 34182IUVitamin C: 95mgCalcium: 367mgIron: 12mg
Keyword vegan
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