<\/p>\n
This dish was the absolute most popular recipe from my TV series on Cooking Channel<\/a>. People went absolutely nuts for these tacos, and it\u2019s easy to see why.<\/p>\n The lentils and cauliflower team up to form the ground \u201cmeat\u201d in this dish with authentic Mexican spices. In fact, lentils are a triple threat for fitness. They\u2019re packed with 18 grams of protein<\/a> and 16 grams of fiber per cup along with low-impact, slow-digesting carbohydrates. The perfectly creamy guacamole and fresh fixings will make even the most ardent meathead do a straight-up double take after the very first bite.<\/p>\n Vegan, Gluten-Free, and Sugar-Free<\/strong><\/p>\n Serves 4 to 6<\/em><\/p>\n INGREDIENTS<\/strong><\/p>\n Guacamole: Cauliflower Lentil Taco \u201cMeat\u201d: INSTRUCTIONS<\/strong><\/p>\n To make the guacamole:<\/strong>\u00a0Mash the avocados in a medium bowl until slightly chunky. Add the onion, jalape\u00f1os, cilantro, lime juice, salt, cumin, pepper, and cayenne, then mash the mixture some more.<\/p>\n Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation. Refrigerate until chilled, about an hour. Just before serving, add the tomatoes to the guacamole and gently mix.<\/p>\n To make the Cauliflower Lentil Taco \u201cMeat\u201d:<\/strong>\u00a0Rinse and drain the lentils thoroughly. Add the lentils to a medium saucepan. Add the filtered water and bring to a boil. Reduce the heat to low and simmer until tender, about 30 minutes. Drain.<\/p>\n Pulse the cauliflower into rice-size pieces in a high-speed food processor. Heat the olive oil in a large skillet over medium heat. Cook the onion and jalape\u00f1o until the onion is translucent, about 5 to 7 minutes. Add the cauliflower rice, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the ground cumin, and 1\/2 teaspoon of the ground coriander and cook for 4 minutes. Stir in the tomato sauce and cook another 3 to 4 minutes or until the cauliflower is tender.<\/p>\n Add the cooked lentils, the remaining 2 teaspoons of chili powder, 1 teaspoon of ground cumin, 1\/2 teaspoon of ground coriander, and the salt and pepper.<\/p>\n Cook for an additional 3 minutes.<\/p>\n Scoop the Cauliflower Taco \u201cMeat\u201d into the taco shells and top with shredded romaine lettuce and a dollop of guacamole. Serve immediately.<\/p>\n Jason\u2019s Tip:<\/strong> With its hearty, chunky consistency, the Cauliflower Lentil Taco \u201cMeat\u201d can also be served as a side dish with refried beans, guacamole, or salsa.<\/p>\n Celebrity Chef Jason Wrobel serves up some mindful Mexican with lentil tacos. <\/p>\n","protected":false},"author":2372,"featured_media":308784,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1055],"tags":[2575,2405,75,1304,1294,2667,2632,74,251],"class_list":["post-308783","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nourish","tag-dinner","tag-find-your-true-fork","tag-food","tag-from-the-wanderlust-kitchen","tag-gluten-free","tag-healthy-recipe","tag-jason-wrobel","tag-nourish","tag-vegan","region-europe","region-gb"],"acf":[],"yoast_head":"\nCauliflower Lentil Tacos with Fresh Guacamole<\/h3>\n
\n<\/strong>6 ripe avocados, pitted and diced
\n1 1\/2 cups diced red onion
\n1 to 3 medium-size jalape\u00f1o peppers, to taste, stemmed, seeded, and minced
\n1\/4 cup plus 2 tbsp fresh cilantro, finely chopped
\n1\/4 cup fresh lime juice
\n1 1\/2 tsp sea salt
\n3\/4 tsp ground cumin
\nPinch ground black pepper, to taste
\nPinch cayenne pepper, to taste (optional)
\n1 1\/2 ripe medium tomatoes, seeds and pulp removed, diced<\/p>\n
\n<\/strong>1 cup green or brown lentils
\n3 cups filtered water
\n1 head cauliflower, stems and leaves removed, broken into 1-inch pieces
\n2 tbsp\u00a0extra-virgin olive oil
\n2 medium yellow onions, diced (about 1 1\/2 cups)
\n1 jalape\u00f1o pepper, seeded and minced
\n4 cloves minced garlic
\n4 tsp chili powder, divided
\n2 tsp ground cumin, divided
\n1 tsp ground coriander, divided
\n1\/2 cup canned or homemade tomato sauce
\n1 1\/2 tsp salt, or to taste
\n1\/2 tsp ground pepper, or to taste
\nOne 5.5-ounce package organic taco shells
\n4 cups shredded romaine lettuce, reserved for topping<\/p>\nThis is an exclusive recipe from Jason Wrobel<\/a>. For more of Jason’s vegan recipes, check out the Wanderlust Find Your True Fork<\/a> cookbook.<\/h3>\n","protected":false},"excerpt":{"rendered":"