Lentil Tacos with Roasted Cauliflower and Creamy Avocado Herb Sauce. These vegan lentil tacos are packed with SO much flavor!

Coming to you with another taco recipe today! I know you all love tacos as much as my family does, and these lentil tacos with roasted cauliflower are perfect as we transition into fall.

Crispy roasted cauliflower paired with seasoned lentils and topped with a delicious avocado herb sauce. It’s exactly how I like to eat my tacos in 2019. Bold, Mexican-inspired seasonings with lots and lots of plant foods.

These really couldn’t be easier. Roast the cauliflower in the oven until tender and crispy; while that’s cooking, simmer the lentils on the stove until creamy and soft. I know it’s a pain to use both the oven and the stove when making one meal, but I love the texture that roasted cauliflower takes on and it’s essential for the crispy bite in these tacos.

The creamy avocado sauce is a game-changer and one I want to put on just about everything I eat these days. You know how much I love sauces, and this one is no exception. It’s creamy but with just enough tang and bite to make it stand up against these tacos.

Enjoy!

Lentil Tacos with Roasted Cauliflower

• Author: Alex Caspero
• Prep Time: 15-20 minutes
• Cook Time: 40 minutes
• Total Time: 9 minute
• Yield: ~8-10 tacos
• Category: tacos, healthy, dinner
• Method: oven and stoptop
• Cuisine: Vegan, Mexican

Description

Lentil Tacos with Roasted Cauliflower and Creamy Avocado Herb Sauce. These vegan lentil tacos are packed with SO much flavor!

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• Author: Alex Caspero
• Prep Time: 15-20 minutes
• Cook Time: 40 minutes
• Total Time: 9 minute
• Yield: ~8-10 tacos
• Category: tacos, healthy, dinner
• Method: oven and stoptop
• Cuisine: Vegan, Mexican

• Author: Alex Caspero
• Prep Time: 15-20 minutes
• Cook Time: 40 minutes
• Total Time: 9 minute
• Yield: ~8-10 tacos
• Category: tacos, healthy, dinner
• Method: oven and stoptop
• Cuisine: Vegan, Mexican

Scale 1x2x3x

Ingredients

Crispy Roasted Cauliflower: 

1. 1 head cauliflower, stem removed and florets chopped into bite-size pieces
2. 1–2 tablespoons olive oil
3. salt and pepper

Lentil Taco Filling: 

• 1 tablespoon olive oil
• 1 medium chopped white or yellow onion, diced
• 1 teaspoon chili powder
• 3/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1 cup brown lentils, rinsed
• 2 cups vegetable broth

Creamy Avocado Sauce 

• 1 medium, ripe avocado
• 1 cup parsley or cilantro
• 1 jalapeno, seeded and roughly chopped
• 1/4 cup canola or olive oil
• 1/4 cup water
• juice of 1 lime
• 2 cloves garlic
• salt/pepper

8-10 tortillas, for serving

Instructions

1. Make the cauliflower. Preheat the oven to 400 degrees F. Toss the cauliflower florets with olive oil and a generous pinch of salt and pepper, then place in a single layer on a baking sheet. Roast for 35-40 minutes until golden brown and slightly crispy. Set aside.
2. Make the lentil filling. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 6-7 minutes. Add in the spices and stir for 30 seconds to warm, then add in the lentils and broth. Bring to a boil, then reduce heat to low and cover. Cook until lentils are cooked, about 25-30 minutes. The lentils should be fairly wet, so add more vegetable broth if needed. Set aside.
3. Make the sauce. Place all of the ingredients in a food processor or blender and puree until very creamy and smooth. Season to taste with salt/pepper as needed.
4. Assemble! Warm the tortillas, then top with cauliflower and lentil filling. Drizzle with sauce and enjoy!

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If you like these lentil tacos, then you will love these other taco recipes: Vegan Lentil Tacos, Tofu Tinga Tacos, Vegan BBQ Jackfruit Tacos, Instant Pot Walnut Lentil Tacos, 10 Minute Vegan Black Bean Tacos. 

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