Trying to eat less animal products? Try this vegan taco bowl recipe for an easy way to help improve your veggie intake, while improving the health of the environment
Honestly, I am not super familiar with vegan recipes. I was inspired to make this by my friend Sierra who let me try her cashew crema, and I was so surprised how tasty and creamy it was!
Cooking some more vegan meals is a goal for me this year to challenge my skills in the kitchen, get more veggies, decrease my saturated fat intake, and help the environment
Calories per serving: 322
Protein per serving: 15g
Carbs per serving: 40g (13g fiber!)
Fat per serving: 17g
8 oz uncooked lentils (about 1 cup)
¼ cup vegetable broth
½ white onion
2 cloves garlic
1 teaspoon olive oil
1 packet low-sodium taco seasoning
2 romaine hearts
1 cup cherry tomatoes
1 cup unsalted cashews
Juice of 1 lime
2 tablespoon fresh cilantro
½ teaspoon garlic powder
Salt to taste
1. Prepare lentils according to package (by simmering in a pot with water until desired texture). Then drain and set aside.
2. While lentils are cooking, add cashews to a bowl with hot water and allow to soak for ~10 mins. Drain cashews (reserve about ½ cup water) and add to food processor/blender with lime juice, cilantro, garlic powder, and salt. Blend until mixture reaches yogurt-like consistency. If needed, add water 1 teaspoon at a time until desired consistency is reached!
3. Add onions and garlic to pan with oil and sauté for 5 mins. Then add broth, cooked lentils, and taco seasoning. Cook on low for an additional 5 mins, then remove from heat, and mash mixture with potato masher.
4. Slice lettuce, halve cherry tomatoes, and cube avocado then add to bowl. Top with lentil mixture and spoon on cashew crema and enjoy!
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