Lentil and Cauliflower Curry Tacos with Avocado
Yield 8 servings
These vegetarian tacos are made with roasted cauliflower, marinated lentils, and a curry sauce for a tasty, nutritious, flavorful dinner solution!
Ingredients
- 1 medium head cauliflower, trimmed, separated into florets
- 2 Tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 8 yellow corn tortillas, heated as directed on package
- ¼ cup curry sauce
- 1½ cups Lemony Marinated Lentils
- ½ medium avocado, pitted, peeled and coarsely chopped
- ¼ cup chopped fresh cilantro
Instructions
Heat oven to 425°F. Place cauliflower florets in a large bowl. Drizzle with 2 Tablespoons oil; sprinkle with ½ teaspoon salt, cumin, and chili powder. Stir until evenly coated. Arrange on a large cookie sheet. Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until cauliflower is tender and browned.
Spoon sauce on each tortilla; top with about ½ cup roasted cauliflower and 2 Tablespoons marinated lentils and avocado. Garnish with fresh cilantro, if desired. Serve with remaining lentils.
Make it your own: add marinated tofu, cooked ground turkey, or steak for some added protein.
The cauliflower can be made ahead and refrigerated.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/lentil-and-cauliflower-tacos-with-avocado/