Vegetarian Taco Bowl
Serves: 2
Prep time: 15 minutes
Cook time: 10 minutes
2 ½ serves per portion
Recipe courtesy of Letitia Daveson, Eton-Eton North Branch
Ingredients:
- 1 can brown lentils, drained and rinsed
- 1 packet taco seasoning
- 1 cup lettuce, shredded
- ½ cup cheddar cheese, grated
- 1 medium tomato, diced
- ½ small red capsicum, diced
- 1 avocado, diced
- ½ small red onion, diced
- Squeeze of lime juice
- 2 teaspoons pepitas
- 2 teaspoons sunflower seeds
- 2 tablespoons sour cream (optional)
Method:
- HEAT the lentils in a small frypan with the taco seasoning and ¼ cup water. Simmer, stirring until moisture is nearly all cooked off. Remove from heat.
- DIVIDE shredded lettuce between serving bowls and top with the lentil mix.
- ADD cheese, tomatoes, capsicum, avocado and onion. Squeeze fresh lime juice over the top.
- SPRINKLE with sunflower seeds and pepitas.
- ADD a dollop of sour cream on top (optional) and serve.
What's Great About It:
This taco bowl is a tasty way to get half of your recommended daily vegetables serves. You could also substitute the lentils for black beans, or try adding some crushed-up taco shells for an extra crunch!
