Description
Packed with protein and nutrients, lentils make the perfect substitution for meat in these easy, vegan taco salad bowls.
Ingredients
Scale
- 1-1/2 cups water
- 1 cup dry red lentils
- 1/2 cup black beans, drained
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup yellow onion, finely chopped
- 3 Tablespoons olive oil
- 3 cloves garlic, minced
- 2 Tablespoons tomato paste
- 1 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon cumin
- 1/4 teaspoon chipotle powder
Toppings
- red cabbage
- avocado
- green onions
- tomato
- lime juice
Instructions
- Heat oil on medium heat in a large pot. Add the onion and sautè for 3-5 minutes. Add garlic and green pepper and sauté for another 3-5 minutes or until soft. Set aside.
- Rinse the lentils in a strainer.
- In a separate pot, combine the lentils with the water. Bring to a boil then reduce heat to a simmer. Cook for 10-12 minutes. Drain water and set lentils aside.
- Add lentils and black beans to the onion and pepper pot and combine over low/medium heat. Stir in tomato paste and seasonings.
- In 4 bowls, arrange the "lentil meat" with toppings of your choice and top with fresh lime juice. Enjoy!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Main
Nutrition
- Calories: 359
- Sugar: 3.3 g
- Sodium: 129 mg
- Fat: 11.1 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 49.6 g
- Fiber: 9.7 g
- Protein: 17.8 g
- Cholesterol: 0 g