- Prep-time: / Ready In:
- Makes 4 bowls
- Serving size: 1 bowl
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Reinvigorate Taco Tuesdays with these fun lentil taco salad bowls, overflowing with spicy, tomato-sauced lentils, shredded lettuce, and jicama for extra crunch. Served in oven-toasted edible tortilla bowls, they’re a nice change from soft-shell tacos. If you’ve got extra filling, spoon it onto the plate alongside the bowl and serve with a fork. To finish, add fresh chopped cilantro, a few slices of buttery avocado, and a drizzle of silken tofu–based lime crema. Don’t expect there to be leftovers!
Tips
Optional oil: This is a Forks Flex Recipe, which means it includes a small amount of optional oil. If you include the oil, you'll add 37 calories, 4 g total fat, and 0 g saturated fat per serving.
Cooked lentils: If you have cooked brown lentils (or canned), this recipe can be prepared in 35 minutes. If not, allow an extra 20 to 40 minutes. (Pro tip: Cook a large batch of lentils on the weekend and store them in the freezer for easy weeknight meals.)
For more inspiration, check out these tasty ideas:
By Ellen Boeke,
Last Updated:
Ingredients
- 6 oz. light firm silken tofu
- 1 tablespoon lime juice
- ½ teaspoon lime zest
- ⅛ teaspoon sea salt
- ¼ teaspoon garlic powder
- 3 to 4 tablespoons unsweetened, unflavored plant-based milk
- 4 6-inch whole wheat flour tortillas
- Extra-virgin olive oil spray (optional, learn more)
- 2 teaspoons extra-virgin oil oil (optional, learn more)
- 1 cup chopped onion
- 3 cloves garlic, minced
- 4 cups cooked brown lentils
- 1 8-oz. can no-salt-added tomato sauce
- 1 tablespoon chili powder
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon smoked paprika
- ⅛ to ¼ teaspoon cayenne pepper
- 3 cups shredded romaine lettuce or spinach
- 1½ cups chopped tomatoes
- 1½ cups shredded jicama
- 1 cup fresh cilantro leaves
- 1 small avocado, peeled, seeded, and sliced
Instructions
- To make lime crema: In a small food processor or blender, place tofu, lime juice, lime zest, salt, and garlic powder. Cover and process until smooth, gradually adding plant-based milk, until crema is drizzling consistency. Refrigerate until ready to serve.
- Preheat oven to 400°F. Place tortillas in four 8-oz. heatproof bowls, such as custard cups (or 6-oz. muffin cups), pressing them into the bottom and allowing sides to ruffle slightly. (If using oil: Lightly coat both sides of tortillas with olive oil spray before placing in heatproof bowls.) Bake 10 minutes or until lightly browned. Let cool in bowls.
- Meanwhile for oil-free, in an extra-large nonstick skillet cook onion and garlic over medium 5 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. (If using oil: In an extra-large nonstick skillet, heat olive oil, then add onion and garlic and cook over medium 5 minutes or until tender, stirring occasionally.)
- Stir in the next six ingredients (through cayenne pepper). Cook for 2 to 3 minutes or until ingredients are combined and desired consistency.
- Fill tortilla cups with shredded romaine. Top with lentil mixture, tomatoes, jicama, cilantro, and avocado. Drizzle with lime crema.
Per serving (1 bowl): 405 calories, 67 g carbohydrates, 20 g protein, 6 g total fat, 2 g saturated fat, 0 g cholesterol, 476 mg sodium, 23 g fiber, 10 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(5 from 2 votes)This is delicious! I was looking for a lentil salad type of meal and this was exactly that! I didn’t make a tortilla bowl, however. I just made it a big romaine salad. Omitted the cayenne because we tend to like things with little spice. I used ancho chili powder as well. Dry-sautéed the onion initially, then added splashes of water (added garlic towards the end so it wouldn’t burn). The dressing is great and I’ll double it next time. This meal pairs really well with watermelon, corn on the cob and sweet potato. Sooo good!