Lentil Taco Bowls
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Oh My Veggies · by Nicole★ 5.0 (1)

Lentil Taco Bowls

NUTRITION · PER SERVING45M COOK
CAL 26%·PRO 40%
CARBS 66G51% OF CAL
12G FIBER46G OTHER9G TOTAL SUGAR
FAT 22G38% OF CAL
3G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Seasoned lentils served in bowls with roasted vegetables, tortilla strips, and tahini-based cheese sauce. A deconstructed taco that's filling and naturally vegan.

mainamericanbowlbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon olive oil
  • 1/2 medium red onion (diced)
  • 2 garlic cloves (minced)
  • 2 teaspoon ground cumin
  • 1 teaspoon ancho chile powder
  • 1 cup dried brown lentils
  • 2 cups vegetable broth
  • Salt & pepper to taste
  • 3 cups cauliflower florets (about 1 small crown)
  • 1 red bell pepper (sliced into strips)
  • 1/2 medium red onion (sliced into strips)
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 tbsp. chopped fresh cilantro
  • Salt and pepper to taste
  • 1/4 cup tahini
  • 2 tablespoons nutritional yeast flakes (optional, but recommended for cheesy flavor)
  • 2 teaspoons sriracha
  • 2 teaspoons soy sauce or tamari
  • 1/2 cup unflavored soy or almond milk (or water)
  • 6 corn tortillas (sliced into 1/2-inch wide strips)
  • Olive oil mister or cooking spray
  • 4 cups shredded lettuce
  • 1 medium tomato (seeded and diced)
PREP
15M
SODIUM
994MG
ESTIMATE
COMPLETE

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