Lentil Taco Bowls

Ingredients

The lentil taco filling

• 1 tablespoon olive oil
• ½ medium red onion, diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ancho chile powder
• 1 cup dried brown lentils
• 2 cups vegetable broth
• to taste salt and pepper

The roasted veggies

• 3 cups cauliflower florets
• 1 medium red bell pepper, sliced into strips
• ½ medium red onion, sliced into strips
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• to taste salt and pepper

The tahini cheese sauce

• ¼ cup tahini
• 2 tablespoons nutritional yeast flakes (optional)
• 2 tablespoons lime juice
• 2 teaspoons sriracha
• 2 teaspoons soy sauce or tamari
• ½ cup unflavored soy or almond milk or water

The tortilla strips

• 6 corn tortillas, sliced into ½-inch wide strips
• to taste olive oil mister or cooking spray

For serving

• 4 cups shredded lettuce
• 1 medium tomato, seeded and diced

Instructions

Nutrition Facts (estimated)