Taco Salad Bowls For Life
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!
Want a custom meal plan?
Purchase directly from my online store. All meal plans come with nutrition information (if client wants it) as well as a meal planning intake form to ensure it’s tailored to what you need.
Follow me on pinterest
Jordan - Bruce’s Roots
Your plant-based holistic nutritionist
My take as a nutritionist on Reese Witherspoon’s viral green smoothie. It’s so good and doesn’t take long to make.
My go to salad dressing! So versatile and delicous made with ingredients you probably have at home.
A mushroom pasta that almost feels like you’re eating meat. It has umami flavour which rich and creamy soy milk. Recipe and blog thanks to work experience student Alyssa Yu for Jordan Bruce Nutrition
Vegan mochi brownies with a gooey chocolate topping and cherries to make it the best combo. Also, great with raspberries. Recipe, photography and blog made by Alyssa Yu for Jordan Bruce Nutrition during a work experience.
An indulgent summer treat with dairy free yogurt, chocolate and fruit. Guest blog post by work experience student Alyssa Yu for Jordan Bruce Nutrition.
Vegan matcha mochi makes a great dessert!
Photography, recipe and blog by Alyssa Yu created for a work experience with Jordan Bruce Nutrition.
Indulgent summer treat with raspberries and chocolate! Blog post and recipe by work experience student Alyssa Yu for Jordan Bruce Nutrition
High protein and filled with healthy unsaturated fats, these make great snacks for adults on the go. My child also loves them made with cacao instead of protein powder. Great to avoid feeling anxious or irritated from skipping a meal. All the benefits of ingredients are listed along with the recipe.
I literally crave this dessert and it’s made from chickpeas! The peanut butter increases the protein content and I list all the benefits of eating beans.
This is the best cake I’ve ever eaten! Plus, the ingredients are amazing. All nutritious whole foods without any oils, gluten or dairy.
These have the best creamy texture and they’re loaded with protein and fat to keep blood sugars more balanced when eating something sweeter!
Chocolate Peanut Butter Smoothie