Cauliflower lentil taco salad
Discover a vibrant and nutritious Cauliflower Lentil Taco Salad recipe, packed with wholesome ingredients like protein-rich lentils, spiced cauliflower, fresh vegetables, and zesty lime. Perfect for a healthy and satisfying meal!
- 07 Apr 2024
- Cook time 47 min
- Prep time 10 min
- 4 Servings
- 16 Ingredients
Cauliflower Lentil Taco Salad is a nutritious and flavorful dish perfect for those looking to enjoy a plant-based meal. This recipe combines hearty lentils, roasted cauliflower, and a zesty blend of spices to create a satisfying and delicious salad that's easy to prepare. Whether you're serving it as a main course or a side dish, this taco salad is sure to impress.
Ingredients:
Instructions:
- Rinse the lentils under cold water.
- In a medium saucepan, combine the rinsed lentils with 3 cups of water.
- Bring to a boil, then reduce the heat to a simmer.
- Cook for about 20-25 minutes, or until the lentils are tender but not mushy.
- Drain any excess water, then set the lentils aside.
- While the lentils are cooking, chop the cauliflower into small florets.
- Heat a large skillet over medium heat and add 1 tablespoon of coconut oil.
- Once the oil is melted and hot, add the cauliflower florets.
- Sauté for about 5-7 minutes, or until the cauliflower begins to soften and slightly brown.
- Add the diced onions and chopped jalapeno peppers to the skillet with the cauliflower.
- Cook for another 3-4 minutes, until the onions are translucent and the peppers have softened.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Stir in the chili powder and ground cumin, ensuring the vegetables are evenly coated.
- Add the cooked lentils and tomato sauce to the skillet.
- Season with salt and black pepper.
- Let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
- Stir in the chopped coriander leaves, and then remove the skillet from the heat.
- In a large bowl, layer the chopped lettuce to form the base of the salad.
- Spoon the lentil and cauliflower mixture over the lettuce.
- Top with sliced avocado and garnish with extra chopped coriander leaves.
- Serve the taco salad with lime wedges on the side.
- Squeeze fresh lime juice over the salad just before eating for an extra burst of flavor.
Tips:
- Rinse the lentils thoroughly before cooking to remove any debris and reduce cooking time.
- For an added crunch, consider adding some roasted chickpeas or crumbled tortilla chips as a topping.
- If you prefer a spicier salad, leave some seeds in the jalapeno peppers or add a dash of hot sauce.
- Allow the cooked lentils to cool slightly before assembling the salad to keep the lettuce crisp and fresh.
- Use fresh lime juice for the best flavor and to add a bright, tangy taste to the salad.
- To save time on busy days, cook the lentils and roast the cauliflower in advance and store them in the refrigerator until ready to assemble the salad.
This Cauliflower Lentil Taco Salad is a delightful combination of textures and flavors, making it a great addition to your meal rotation. The blend of spices, fresh vegetables, and creamy avocado ensures that every bite is both nutritious and delicious. Enjoy this salad as a light lunch, a hearty supper, or as a vibrant side dish to complement your main course.
| Nutrition Facts | |
|---|---|
| Serving Size | 590 grams |
| Energy | |
| Calories 360kcal | 14% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 15g | 39% |
| Sugar 7g | 7% |
| Fat | |
| Fat 13g | 15% |
| Saturated 4.19g | 14% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 640ug | 71% |
| Choline 110mg | 20% |
| Vitamin B1 0.64mg | 53% |
| Vitamin B2 0.40mg | 31% |
| Vitamin B3 3.94mg | 25% |
| Vitamin B6 0.84mg | 50% |
| Vitamin B9 380ug | 95% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 72mg | 84% |
| Vitamin E 3.61mg | 24% |
| Vitamin K 230ug | 190% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.65mg | 0% |
| Iron, Fe 7mg | 64% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 1340mg | 39% |
| Selenium, Se 2.66ug | 5% |
| Sodium, Na 880mg | 58% |
| Zinc, Zn 2.70mg | 25% |
| Water | |
| Water 500g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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