Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce
Servings 6 - 8 servings
Lentils make the perfect substitute for ground beef in these roasted cauliflower and lentil tacos with creamy chipotle sauce! Cauliflower is tossed in taco seasoning and roasted until sweet and nutty and is tossed with perfectly tender, highly seasoned lentils. This recipe is garnished with a squeeze of lime juice and a sprinkle of fresh cilantro for a bright finish. Serve on corn tortillas with the creamy chipotle sauce and your favorite toppings. {Gluten-free & Vegetarian}
Ingredients
For the Roasted Cauliflower
- 1 small head cauliflower, cut into small bite size florets
- 2-3 tablespoons olive oil
- 1 tablespoon reduced sodium taco seasoning (homemade or store-bought)
For the Lentils
- 2 teaspoons olive oil
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- 2 teaspoons tomato paste
- 1 tablespoon reduced sodium taco seasoning (homemade or store-bought)
- 1 tablespoon adobo sauce from canned chipotles
- 3/4 cup uncooked brown lentils
- 2 cups low sodium vegetable broth, plus more as needed
- 2 tablespoons chopped cilantro
- Juice of 1/2 a lime
For the Creamy Chipotle Sauce
- 1 chipotle plus 1 teaspoon adobo sauce from can
- 1/3 cup plain Greek yogurt or low fat sour cream
- 3 tablespoons mayonnaise
- Juice of 1/2 lime
- Salt and pepper to taste
- Small tortillas and your favorite taco toppings for serving
Instructions
- Preheat oven to 425℉, line a large rimmed baking sheet with parchment paper or foil. Place cauliflower in center of pan, toss with the oil and taco seasoning. Roast for 25-30 minutes, stirring once halfway through, or until cauliflower is tender and a rich golden brown.
- While the cauliflower roasts, make the lentils. Heat a medium size sauce pan over medium heat, add the olive oil, followed by the onion, saute 3-5 minutes or until translucent. Add the garlic and saute 30 seconds. Add the tomato paste, taco seasoning, adobo sauce, lentils and vegetable broth. Bring to a boil, reduce to a simmer and cover loosely with a lid. Simmer for 15-25 minutes, or until lentils are just tender. Add extra splashes of vegetable broth as needed during cooking to make sure the pan doesn't run dry. Drain any remaining liquid, taste and adjust seasoning.
- Make the creamy chipotle sauce by smashing the chipotle in a small bowl with a fork until finely minced, then stir in the Greek yogurt or sour cream, mayonnaise and lime juice. Taste and adjust seasoning with salt and pepper.
- When the lentils and cauliflower are ready, add the cauliflower to a large bowl (or the lentil pot if it will fit) with the drained lentils. Add in chopped cilantro and lime juice, stir to combine. Taste and adjust seasoning if desired.
- Warm tortillas in the microwave or on the stove and keep warm in foil, or a tortilla warmer. Serve taco filling immediately with your favorite taco toppings. We used thinly sliced radish, queso fresco cheese, cilantro and avocado.
Notes
- It is best to use brown, green or puy lentils for this recipe, as they hold up to cooking. Yellow or red lentils can cook up too mushy.
- Any leftover chipotle in adobo sauce can be placed in a ziplock bag and frozen for up to 3 months. Thaw in the fridge overnight or place the baggie in a bowl of warm water to thaw.
- The Greek yogurt in the chipotle sauce can be substituted with sour cream if desired.
- The nutritional information is based on one taco with 1/6th of the chipotle cream sauce (about a tablespoon or so).
Nutrition
Calories: 203kcalCarbohydrates: 26gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 488mgPotassium: 596mgFiber: 11gSugar: 5gVitamin A: 135IUVitamin C: 50mgCalcium: 60mgIron: 3mg
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