Taco Salad Bowls For Life

 
 
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I love tacos, taco salads, romaine lettuce taco salad boats, you get it. Mexican inspired food is life! This recipe is sooo good so I really hope you make it while dreaming of tropical vibes. I focus on easy recipe for all my busy clients and readers that want to eat healthy, but have lots going on in their life. As many of you know, I dislike measuring when cooking so here are my estimates. I made this for dinner and had leftovers for a couple days so I would keep that in mind when planning. It’s vegan and gluten free for those with dietary preferences or food sensitivities.


For the lentil-walnut taco meat by oh she glows (makes 2 1/2 cups):

  • 1 cup uncooked French green lentils (you will use 1 3/4 cups cooked lentils, can use any type of lentil in my opinion)*

  • 1 cup walnut pieces, toasted

  • 1 1/2 teaspoons dried oregano

  • 1 1/2 teaspoons ground cumin

  • 1 1/2 teaspoons chili powder

  • 1/2 teaspoon fine grain sea salt, or to taste

  • 1 1/2 tablespoons (22 mL) extra-virgin olive oil

  • 2 tablespoons (30 mL) water


For the bowl

  • butter lettuce, or lettuce of choice

  • brown rice, cook a bunch and have it in the fridge or freezer for leftovers

    • bonus if you plan your meal ahead of time and soak your rice

  • 1 can of Amy’s refried beans, I love jalapeno variety

  • Que Pasa or your favourite taco chips

  • red cabbage, chopped up

  • handful of organic cherry tomatoes, chopped in half

  • lime, optional

  • 1/4-1/2 an avocado (enjoyed it for dinner, above picture are my lunch leftovers and I ran out!)

  • hot sauce, I love valentina as it’s smokey and has no added sugar

Enjoy. Tag me on the gram or facebook or fire off a comment if you try it!

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Jordan - Bruce’s Roots
Your plant-based holistic nutritionist

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Jordan Bruce, RHN

holistic nutrition and wellness


 

 
 
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