Lentil Carrot Tacos with Chipotle Sunflower Cream
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Making Thyme for Health · by Sarah Rotavera

Lentil Carrot Tacos with Chipotle Sunflower Cream

NUTRITION · PER SERVING—
CAL 11%·PRO 15%
CARBS 29G54% OF CAL
5G FIBER20G OTHER4G TOTAL SUGAR
FAT 8G35% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Hearty lentil and carrot tacos with a smoky chipotle sunflower seed cream. Nutritious and satisfying plant-based tacos.

mainmexicantacobeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 14
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion (finely chopped)
  • ½ teaspoon salt
  • 5 carrots (peeled and finely chopped (about 1 cup))
  • 1 jalapeno (cored and finely chopped)
  • 4 garlic cloves (minced)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 4 tablespoons tomato paste
  • 1 cup brown lentils (rinsed and picked through (or sub 1 can lentils, drained and rinsed))
  • 2 cups vegetable broth (reduce to ½ cup if using canned lentils)
  • 14 tortillas (cabbage slaw (optional but recommended)*, avocado and cilantro for serving)
  • 1 cup sunflower seeds (soaked in hot water for 30 minutes)
  • juice of 1 lime and 1 lemon (about 1/3 cup)
  • ½ teaspoon chipotle powder**
  • 2 teaspoons pure maple syrup
  • 1 tablespoon white vinegar
  • ½ cup filtered water
PREP
—
SODIUM
259MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.