Chipotle Lentil Mushroom Taco Salad
Ingredients
Taco meat
- 1 C green lentils
- 1/2 red onion, diced
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1/2 tsp cumin, chili powder, oregano
- 7 oz can chipotle peppers in adobo sauce, blended
- 1 TBSP coconut aminos or soy sauce
- 1-2 TBSP water
Taco salad
- 1 head lettuce, chopped
- 1 C purple cabbage, sliced
- 1/2 C sweet corn
- 1 C chopped tomatoes
- 1 avocado, sliced
- 1 bunch cilantro, chopped
- salsa or hot sauce of choice
- plant based Greek yogurt or sour cream
- squeeze of lime
- crumbled chips or tortilla strips
Preparation
Boil lentils for 15 minutes and drain.
Sauté onion and garlic until fragrant. Add mushrooms and cook until golden. Mix in cooked lentils, seasonings, blended adobo peppers, aminos, and water. Sauté until well combined and liquid is absorbed. Season to taste.
Place all vegetables for salad in a bowl. Layer with taco meat, add remaining toppings, and squeeze lime over it. Enjoy.
