Taco Salad Bowls For Life
I love tacos, taco salads, romaine lettuce taco salad boats, you get it. Mexican inspired food is life! This recipe is sooo good so I really hope you make it while dreaming of tropical vibes. I focus on easy recipe for all my busy clients and readers that want to eat healthy, but have lots going on in their life. As many of you know, I dislike measuring when cooking so here are my estimates. I made this for dinner and had leftovers for a couple days so I would keep that in mind when planning. It’s vegan and gluten free for those with dietary preferences or food sensitivities.
For the lentil-walnut taco meat by oh she glows (makes 2 1/2 cups):
1 cup uncooked French green lentils (you will use 1 3/4 cups cooked lentils, can use any type of lentil in my opinion)*
1 cup walnut pieces, toasted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/2 teaspoon fine grain sea salt, or to taste
1 1/2 tablespoons (22 mL) extra-virgin olive oil
2 tablespoons (30 mL) water
For the bowl
butter lettuce, or lettuce of choice
brown rice, cook a bunch and have it in the fridge or freezer for leftovers
bonus if you plan your meal ahead of time and soak your rice
1 can of Amy’s refried beans, I love jalapeno variety
Que Pasa or your favourite taco chips
red cabbage, chopped up
handful of organic cherry tomatoes, chopped in half
lime, optional
1/4-1/2 an avocado (enjoyed it for dinner, above picture are my lunch leftovers and I ran out!)
hot sauce, I love valentina as it’s smokey and has no added sugar
Enjoy. Tag me on the gram or facebook or fire off a comment if you try it!
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Jordan - Bruce’s Roots
Your plant-based holistic nutritionist
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