Description
Vegan taco salad dish that takes 30 minutes to make! No packaged taco seasoning here! All whole ingredients that are packed with flavour and nutrients.
Ingredients
Scale
- 1 cup dry lentils
- 1 red bell pepper, chopped
- 2 cups mushrooms, sliced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp dried oregano leaves {optional}
- 2 handfuls of tortilla chips
- 1/2 cup salsa {I like Neal Brothers Mild Salsa}
- 2 handfuls of leafy green mixture {spinach, baby kale – your choice!}
- 1 avocado, cut into chunks {without skin and seed of course!}
- Cherry tomatoes {optional}
- 1/4 cup green onion, chopped {for garnish}
Instructions
- Begin by adding the lentils to a medium sauce pan with 3 cups of water and bring to a boil
- Once water is boiling bring it down to a simmer and add cumin, garlic powder, chili powder and oregano. Cover the sauce pan with a lid for about 20 minutes until the water is gone and the lentils have softened.
- In a frying pan with the olive oil add the mushrooms and red bell peppers and sauté on medium heat for about 15 minutes
- Once those are both done cooking, place tortilla chips on a plate topped with cooked lentils, sautéed mushrooms and red bell peppers, salsa, handful of leafy greens, avocado, cherry tomatoes and green onion.
- Enjoy!!
- Cook Time: 30 mins
- Category: Dinner