Lentil Taco Salad in Crispy Tortilla Bowls

Ellen Boeke — Wed, 04 Sep 2024 17:42:50 +0000

Reinvigorate Taco Tuesdays with these fun lentil taco salad bowls, overflowing with spicy, tomato-sauced lentils, shredded lettuce, and jicama for extra crunch. Served in oven-toasted edible tortilla bowls, they’re a nice change from soft-shell tacos. If you’ve got extra filling, spoon it onto the plate alongside the bowl and serve with a fork. To finish, add fresh chopped cilantro, a few slices of buttery avocado, and a drizzle of silken tofu–based lime crema. Don’t expect there to be leftovers!

Tips

Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the oil, you’ll add 37 calories, 4 g total fat, and 0 g saturated fat per serving.

Cooked lentils: If you have cooked brown lentils (or canned), this recipe can be prepared in 35 minutes. If not, allow an extra 20 to 40 minutes. (Pro tip: Cook a large batch of lentils on the weekend and store them in the freezer for easy weeknight meals.)

For more inspiration, check out these tasty ideas:

Yield: Makes 4 bowls

Time: 35 minutes

6 oz. light firm silken tofu
1 tablespoon lime juice
½ teaspoon lime zest
⅛ teaspoon sea salt
¼ teaspoon garlic powder
3 to 4 tablespoons unsweetened, unflavored plant-based milk
4 6-inch whole wheat flour tortillas
Extra-virgin olive oil spray (optional, learn more)
2 teaspoons extra-virgin oil oil (optional, learn more)
1 cup chopped onion
3 cloves garlic, minced
4 cups cooked brown lentils
1 8-oz. can no-salt-added tomato sauce
1 tablespoon chili powder
1 tablespoon reduced-sodium soy sauce
1 teaspoon smoked paprika
⅛ to ¼ teaspoon cayenne pepper
3 cups shredded romaine lettuce or spinach
1½ cups chopped tomatoes
1½ cups shredded jicama
1 cup fresh cilantro leaves
1 small avocado, peeled, seeded, and sliced

Instructions

To make lime crema: In a small food processor or blender, place tofu, lime juice, lime zest, salt, and garlic powder. Cover and process until smooth, gradually adding plant-based milk, until crema is drizzling consistency. Refrigerate until ready to serve.
Preheat oven to 400°F. Place tortillas in four 8-oz. heatproof bowls, such as custard cups (or 6-oz. muffin cups), pressing them into the bottom and allowing sides to ruffle slightly. (If using oil: Lightly coat both sides of tortillas with olive oil spray before placing in heatproof bowls.) Bake 10 minutes or until lightly browned. Let cool in bowls.
Meanwhile for oil-free, in an extra-large nonstick skillet cook onion and garlic over medium 5 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. (If using oil: In an extra-large nonstick skillet, heat olive oil, then add onion and garlic and cook over medium 5 minutes or until tender, stirring occasionally.)
Stir in the next six ingredients (through cayenne pepper). Cook for 2 to 3 minutes or until ingredients are combined and desired consistency.
Fill tortilla cups with shredded romaine. Top with lentil mixture, tomatoes, jicama, cilantro, and avocado. Drizzle with lime crema.

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forks flex recipes Archives - Forks Over Knives

Lentil Taco Salad in Crispy Tortilla Bowls

Tips

Instructions