Chipotle Lentil Mushroom Taco Salad
Ingredients
Taco meat
- 1 cup green lentils
- 1/2 red onion, diced
- 3 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 7-ounce can chipotle peppers in adobo sauce, blended
- 1 tablespoon coconut aminos or soy sauce
- 1-2 tablespoons water
Taco salad
- 1 head lettuce, chopped
- 1 cup purple cabbage, sliced
- 1/2 cup sweet corn
- 1 cup 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. 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.
Tips
This dish is protein-packed and fiber-rich, ideal for a meatless meal.
Stay open-minded and creative in the kitchen to discover new favorites.
Enjoy as a salad, over nachos, in a taco, or any way you like.
