Cauliflower Lentil Taco Salad
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
cauliflower
7.06 oz
Lentils
7.06 oz
Tomatoes
3.53 oz
red onion
5.30 oz
Avocado
1.77 oz
Lime
0.71 oz
Cilantro
3.53 oz
tortilla chips
1.06 oz
olive oil
0.18 oz
cumin
0.18 oz
chili powder
0.18 oz
salt
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Cut the cauliflower into florets and toss with olive oil, cumin, chili powder, and salt. Roast in the oven for 20 minutes or until golden brown.
Step 3
Cook the lentils according to package instructions. Drain and set aside.
Step 4
In a large bowl, combine the roasted cauliflower, cooked lentils, tomatoes, red onion, avocado, and cilantro.
Step 5
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the dressing.
Step 6
Pour the dressing over the salad and toss to coat.
Step 7
Serve the salad with tortilla chips on the side.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 8.82 kcal | 0.44% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 0.882 g | 0.18% |
| Sodium | 8.82 mg | 1.76% |
| Fibers | 0.3528 g | 0.93% |
| Sugars | 0.1323 g | 0% |
| Protein | 0.441 g | 0.52% |
| Vitamin C | 2.205 mg | 2.45% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.441 mg | 33.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.3528 mg | 2.35% |
| Zinc | 0.441 mg | 0.09% |
| Selenium | 0.6615 mcg | 0.13% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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