- Prep-time: / Ready In:
- Makes 6 bowls
- Serving size: 2 cups + 1 taco bowl shell
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Reinvigorate Taco Tuesdays with these fun lentil taco salad bowls, overflowing with spicy, tomato-sauced lentils, shredded lettuce, and jicama for extra crunch. Served in oven-toasted edible tortilla bowls, they’re a nice change from soft-shell tacos. If you’ve got extra filling, spoon it onto the plate alongside the bowl and serve with a fork. To finish, add fresh chopped cilantro, a few slices of buttery avocado, and a drizzle of silken tofu–based lime crema. Don’t expect there to be leftovers!
Tips
Cooked lentils: If you have cooked brown lentils (or canned), this recipe can be prepared in 35 minutes. If not, allow an extra 20 to 40 minutes. (Pro tip: Cook a large batch of lentils on the weekend and store them in the freezer for easy weeknight meals.)
For more inspiration, check out these tasty ideas:
By Ellen Boeke,
Ingredients
- ½ of a 12-oz. package light firm silken tofu
- 1 tablespoon lime juice
- ½ teaspoon lime zest
- ¼ teaspoon garlic powder
- 3 to 4 tablespoons unsweetened, unflavored plant-based milk
- 6 6-inch whole wheat flour tortillas
- 1 cup chopped onion
- 3 cloves garlic, minced
- 4 cups cooked brown lentils
- 1 8-oz. can no-salt-added tomato sauce
- 1 tablespoon chili powder
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon smoked paprika
- ⅛ to ¼ teaspoon cayenne pepper
- 3 cups shredded romaine lettuce or spinach
- 1½ cups chopped tomatoes
- 1½ cups shredded jicama
- 1 cup fresh cilantro leaves
- 1 small avocado, peeled, seeded, and sliced
Instructions
- To make lime crema: In a small food processor or blender, place tofu, lime juice, lime zest, and garlic powder. Cover and process until smooth, gradually adding plant-based milk, until crema is drizzling consistency. Refrigerate until ready to serve.
- Preheat oven to 400°F. Place tortillas in six 8-oz. heatproof bowls, such as custard cups (or 6-oz. muffin cups), pressing them into the bottom and allowing sides to ruffle slightly. Bake 10 minutes or until lightly browned. Let cool in bowls.
- Meanwhile, in an extra-large nonstick skillet cook onion and garlic over medium 5 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the next six ingredients (through cayenne pepper). Cook 10 minutes or until desired consistency.
- Fill tortilla cups with shredded romaine. Top with lentil mixture, tomatoes, jicama, cilantro, and avocado. Drizzle with lime crema.
Per serving (2 cups + 1 taco bowl shell): 340 calories, 55 g carbohydrates, 21 g protein, 6 g total fat, 2 g saturated fat, 0 g cholesterol, 374 mg sodium, 18 g fiber, 8 g sugar
Note: Nutritional information is provided as an estimate only.
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