Lentil Walnut Taco Bowl
Ingredients
Lentil Walnut Taco "Meat"
- 1 1/2 cups cooked French lentils French lentils will give a heartier texture. Regular lentils will create a texture more like a lentil spread NOTE: celiac friends, make sure lentils are labeled gluten-free, rinsed and picked through. See comments about lentils and cross contamination above.
- 1/2 cup walnuts
- 1/2 teaspoon ground cumin
- 2 teaspoons oregano
- 1/2 teaspoon onion salt
- 1 1/2 teaspoon chili powder
- 1/4 teaspoon salt
Salsa
- 1 cup tomatoes diced
- 1/3 cup red onions diced
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon olive oil or neutral oil
- salt and pepper to taste
Lemony Kale
- 3 large leaves curly kale coarsely chopped (approximately 1 1/2 cups)
- 1 tablespoon fresh lemon juice
1/2 cup Organic canned or frozen corn
1-2 Avocados, mashed
1/2 cup or more to taste Sour Cream or Cashew yogurt for serving
Gluten-free Corn Chips
cilantro and scallions for garnish, optional
Instructions
Lentil Walnut Taco "Meat"
- Add all ingredients, except 1/4 -1/2 cup lentils, to a food processor and pulse 6-7x until taco "meat" texture forms. Place in a bowl and mix with reserved lentils. Note: We love whole lentils but feel free to pulse the lentils in the food processor if you want more of a meaty texture.
Salsa
- Mix ingredients together in a medium bowl
Lemony Kale
- Place chopped kale in a large bowl and gently massage with lemon juice
Assemble
- In each bowl, place some of each: lemony kale, lentil walnut taco meat, salsa, corn, smashed avocado, sour cream and corn chips. Garnish with fresh cilantro and or scallions to taste.