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For the Crispy Tortilla Bowls :

  • 4 large (burrito size) flour tortillas

  • Danwood Smoked Oil® / spray (for cooking)

For the Lentil Walnut Taco Filling :

  • 1 tablespoon Danwood Smoked Oil®

  • 1 medium onion, diced

  • 4 garlic cloves, minced

  • 3 cups cooked brown lentils

  • 3/4 cup finely chopped walnuts

  • 1 tablespoon soy sauce

  • 1/2 teaspoon Danwood Liquid Smoke®

  • 1 1/2 tablespoons ground cumin

  • 1 1/2 teaspoons ancho chile powder

  • 1 1/2 teaspoons Danwood Smoky Powder®

  • 1/4 teaspoon cayenne pepper, or to taste

  • 1/4 teaspoon black pepper

  • 1/3 cup tomato sauce

  • Salt to taste

For the Avocado Dressing :

  • 1 ripe avocado

  • 1 cup unflavored soy or almond milk

  • 3 tablespoons lime juice

  • 1 garlic clove, minced

  • 1/2 cup chopped fresh parsley

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup chopped fresh chives

  • Salt to taste

For the Salad :

  • About 8 cups lettuce or your favorite salad greens

  • 1 cup cherry tomatoes, halved

  • 1/2 cup black olives

  • Your favorite salsa and taco fixings


Make the Crispy Tortilla Bowls :

  • Preheat the oven to 400°.

  • Use Danwood Smoked Oil® 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 or you can use 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.

Make the Lentil Walnut Taco Filling :

  • Coat the bottom of a large skillet with Danwood Smoked Oil® and place it over medium heat.

  • Once the oil is hot, add the onion and sauté until translucent, about 5 minutes.

  • Add the garlic and sauté 1 minute more, until very fragrant.

  • Add the lentils, walnuts, soy sauce, Danwood Liquid Smoke®, cumin, ancho chile powder, Danwood Smoky Powder®, cayenne pepper, and black pepper to the skillet.

  • Cook until the mixture dries up a bit, about 5 minutes, flipping occasionally and very gently with a spatula.

  • Add the tomato sauce and cook about 2 minutes more.

  • Season with salt to taste if desired.

Make the Avocado Ranch :

  • Place the avocado, milk, lime juice, and garlic into a blender and blend until smooth.

  • Add the parsley, cilantro, and chives.

  • Pulse until everything is finely chopped and mixed into the dressing.

  • Season with salt to taste.

Assemble the Salads :

  • Divide the greens, cherry tomatoes, and olives among the tortilla bowls.

  • Top with lentil walnut filling, a scoop of salsa, avocado ranch dressing, and any other taco fixings you'd like to use. Serve.


  • Tortilla bowls adapted from Livestrong

veggie lentil walnut taco salad in a crispy tortilla bowl.jpeg

This recipe is very healthy because it's totally meatless , dairy-free , packed with smoky 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 !

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