Vegan Chipotle Cauliflower & Lentil Tacos
Written By: Barb Biagioli
I love tacos! Truthfully, my whole family loves tacos including my toddler. Super versatile and easy to throw together on a whim, plant-based tacos don’t have to be complicated or boring. With the right seasonings and textures, you can make some pretty amazing vegan tacos.
I’ll be honest, at first, I was a bit apprehensive to put cauliflower in my tacos, let alone lentils. But the combination of the two textures, makes the perfect tiny tacos that please both plant and meat eaters, alike.
For this recipe, I used corn tortillas. They are a bit heartier in texture, compared to flour tortillas. Unlike many flour tortillas that are full of artificial ingredients and inflammatory oils, the ingredients in the corn tortillas are simple – organic corn, lime and water. You can often find them refrigerated or in the freezer section at your grocery store, a health food store or the farmer’s market depending on where you live.
Compared to your average taco, these plant-based tacos are full of health boosting properties, including a plethora of vitamins and minerals. The lentils are rich in iron and folate, and an excellent source of protein. They cook up in about 15 minutes and make great leftovers for salad or buddha bowls, and of course, more tacos. Consider soaking your lentils prior to cooking to help ease with digestion. The cauliflower is a cancer-fighting cruciferous vegetable known for its impressive health benefits. It is high in fiber, a great source of antioxidants, anti-inflammatory, and will give you a boost of vitamin C, vitamin K, and beta-carotene while supporting healthy digestion and detoxification.
To top off the tacos, I love to use fermented foods, like turmeric sauerkraut or kimchi. They give it an added crunch and health boost, populating your gut with healthy bacteria. For added flavor, I use a turmeric garlic sour cream, made with coconut yogurt and spices. The addition of the turmeric makes these tacos you can truly feel good about. Turmeric is the active ingredients in curcumin – known for its anti-inflammatory and medicinal health benefits. It is also considered an adaptogen – that helps to counteract the effects of everyday stress on the body.
All in all, these tacos are a game changer – both for your palate and your health. Whether you’re celebrating taco Tuesday, cinco de mayo or a good old-fashioned Friday, these tacos surely have a place on your plate.
Makes: 8 Tacos | Prep Time: 10 Minutes | Cook Time: 30 Minutes
INGREDIENTS:
Roasted Cauliflower
1 large head cauliflower
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp himalayan salt
1 tbsp olive oil
Lentils
1 1/2 cups french lentils, cooked
1/2 yellow onion
2 garlic cloves
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp himalayan salt
2 tbsp vegetable stock
Turmeric Garlic Sour Cream
1/2 cup coconut yogurt
1 garlic clove
1 lime, squeezed
1/2 tsp turmeric
1/2 tsp himalayan salt
fresh black pepper
1 tbsp water
Photo & Recipe @barbbiagioli
INSTRUCTIONS:
Preheat the oven to 450F. Chop the cauliflower into florets and toss with all the spices a drizzle of olive oil. Bake for 20-25 minutes until they crisp.
Meanwhile, prepare the lentil filling. Saute the chopped onion and garlic with a bit of vegetable stock. Once fragrant and browning, add the cooked lentils and spices. Cook until the lentils absorb the stock and flavors, about 10 - 15 minutes.
Prepare the Turmeric Garlic sauce. Add all ingredients to a high speed blender and blend until smooth and creamy.
Assemble the tacos - add the lentils, cauliflower and drizzle the turmeric sauce over top.
Other fun toppings: cilantro, avocado, kimchi, sauerkraut, red onion, red cabbage. Enjoy!