In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the lentils are tender. Drain any excess liquid and set aside.

While the lentils are cooking, dice the onion and mince the garlic. Halve the cherry tomatoes and chop the cilantro.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent. Stir in the garlic and taco seasoning, cooking for another minute until fragrant.

Add the cooked lentils, black beans, and corn to the skillet, stirring to combine. Cook until heated through, about 5 minutes.

Divide the mixed greens among four bowls. Top with the lentil mixture, cherry tomatoes, avocado slices, and cilantro. Squeeze lime juice over each bowl before serving.

Enhance your taco bowls with optional toppings such as Greek yogurt, shredded cheese, sliced jalapeños, or hot sauce.

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Assemble bowls just before serving to maintain freshness.