Lentil Taco Salad - Vegan and GF
Servings 1
Ingredients
- ⅔ cups lentil taco “meat” see recipe above
- 1 ½ cups packed baby romaine chopped
- 1 tbs chopped red onion
- ¼ cup chopped orange or yellow bell pepper
- 5 grape or cherry tomatoes sliced in half
- 1 tbs sliced black olives
- ¼ avocado mashed
- ½ tbs salsa I like Chi Chi’s mild
- 1 handful of crispy corn tortilla strips see recipe above
- 1 tbs taco sauce I like the Chi Chi’s brand
Instructions
- Stir ½ tbs of salsa into mashed avocado and set aside.
- Arrange baby romaine in a pasta bowl and top with lentil taco “meat.”
- Add chopped onion, pepper, tomato, black olives and top with mashed avocado mixture.
- Sprinkle crispy corn tortillas on top, add a few shakes of taco sauce and enjoy!
Notes
Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.
Nutrition
Calories: 307kcal | Carbohydrates: 45g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 341mg | Potassium: 1696mg | Fiber: 21g | Sugar: 11g | Vitamin A: 28145IU | Vitamin C: 115mg | Calcium: 203mg | Iron: 7mg