Cook the frozen sweet potato fries per the package instructions.

Meanwhile, prepare the taco meat. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onions and garlic and cook for 3-5 minutes or until translucent. Add the tomato paste and stir until vegetables are coated. Add the lentils, walnuts, and taco seasoning and stir to combine. Cook for 3-5 minutes to let the flavors combine. Once finished, transfer to a food processor and chop to make a more ground meat like texture. Set aside.

While taco meat is cooking, pour the queso into a small pot over low heat and warm. Turn off heat once warmed.

Once taco meat is done, set the taco meat aside in a bowl and immediately add the corn and beans to the skillet. Cook until warmed through, about 3 minutes.

Build your bowls. Divide the fries onto 4 plates, top with lentil taco meat, black beans, corn, queso, and shredded romaine. Serve.