Cauliflower Lentil Taco Salad

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Onions

  Raw

  1 ¼ cup, chopped or 200g

• Water

  Plain, clean water

  3 cup or 710g

• Cauliflower

  Raw

  1 head small or 265g

• Coconut oil

  1 tbsp or 14g

• Jalapeno peppers

  Raw

  ½ cup, sliced or 45g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chili powder

  Spices

  4 tsp or 10g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Tomato sauce

  Canned, with tomato tidbits

  ½ cup or 122g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Lettuce

  Romaine or cos, raw

  1 head or 626g

• Limes

  Raw

  1 fruit or 67g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

Directions

1. For the taco filling: Rinse the lentils and drain well. Combine the lentils and 3 cups water in a small saucepan.
2. Bring to a boil, then reduce the heat to low and simmer until tender, about 30 minutes (or 5 minutes if you are using sprouted).
3. Drain off excess water and set the lentils aside.
4. Pulse the cauliflower in a food processor or chop by hand with a knife until reduced to pieces the size of rice grains.
5. Heat the coconut oil in a large skillet over medium heat.
6. Add the onions and jalapenos and cook until the onion is translucent, 5 to 7 minutes.
7. Add the cauliflower, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the cumin and cook for 4 minutes.
8. Stir in the tomato sauce and cook until the cauliflower is tender, another 3 minutes.
9. Add the cooked lentils to the cauliflower mixture. Add the remaining 2 teaspoons chili powder, 1 teaspoon cumin. Stir in the salt and pepper and cook for 3 minutes more to blend the flavors.
10. Combine with chopped cilantro and place mixture over romaine leaves.
11. Top with fresh lime juice and avocado. Enjoy!

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