Lentils.org

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Lentils.org

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Lentil & Curried Cauliflower Tacos

Prep Time: 10 Minutes

Total time: 30 Minutes

Servings: 20 tacos (10 servings)

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    2 Tbsp (30 mL) canola oil

    1 lb (500 g) cauliflower head, riced

    ¼ cup (60 mL) curry powder

    1 Tbsp (15 mL) coriander seed

    1 Tbsp (15 mL) cumin, powder

    1 lb (500 g) whole red lentils, cooked

    2 cups (500 mL) red onion, small dice

    2 cups (500 mL) pomegranate arils

    20 corn tortillas, lightly warmed

    5 cups (1.25 L) shredded lettuce

    20 oz (580 mL) avocado purée


Directions

  1. In a large sauté pan, add oil and cauliflower rice and begin to brown and warm through. Add curry powder, coriander seed, and cumin and mix well. Toss in lentils and warm through and toss regularly to fully combine. Set aside after the mixture becomes aromatic, approximately 2-3 minutes.
  2. Mix onions and pomegranates in a bowl and set aside.
  3. To serve, add 2.5 oz (75 mL) lentil mix to a warmed tortilla, add ¼ cup (60 mL) shredded lettuce, 2 Tbsp (30 mL) onion and pomegranate mix, and dress with 1 oz (30 mL) avocado purée.

Nutritional Information

  • Serving Size: 1 taco
  • Per serving:
  • Calories 200
  • Total Fat 7 g
  • Saturated Fat 1 g
  • Cholesterol 0 mg
  • Carbohydrates 29 g
  • Dietary Fibre 7 g
  • Sugar 7 g
  • Protein 6 g
  • Sodium 60 mg
  • Potassium 378 mg
  • Folate 73 mcg