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Lentil Tacos with Roasted Cauliflower and Creamy Avocado Herb Sauce. These vegan lentil tacos are packed with SO much flavor!
Scale
Ingredients
Crispy Roasted Cauliflower:
- 1 head cauliflower, stem removed and florets chopped into bite-size pieces
- 1–2 tablespoons olive oil
- 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
- 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.
- 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.
- 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.
- Assemble! Warm the tortillas, then top with cauliflower and lentil filling. Drizzle with sauce and enjoy!
Keywords: vegan lentil tacos