Day 5: Vegetarian Tacos with Kale!

I adapted the recipe from this one.

Ingredients:

1 cup dried lentils (red, brown, yellow, mixed, whatever!)

1 cup quinoa

½ -ish cup frozen corn

Cilantro, diced (as much as you like!)

1 yellow onion, diced

2-3 jalapenos, diced

2 carrots

2 cups cauliflower

2 cups broccoli

2 tbs avocado oil (or just water will work, no worries)

1 tbs garlic, minced

1-2 ripe avocado, diced

Salsa

2-ish cups Kale, chopped or baby kale is fine as is

1-2 large tomatoes, diced (depending on how much of a tomato family you have)

Tacos shells – hard or soft

To Taste:

Cumin

Cayenne Pepper

Salt

1.) Toss carrots, cauliflower, and broccoli into a food processor and blend until the pieces resemble the size of rice. Saute this mix plus the onion and jalapenos in a pan over medium heat mixed with the avocado oil (or water is fine) for about 5 minutes.

1.a) While sauteing, prepare the lentil/quinoa/corn mixture by boiling 4 cups of water and the mixture together. Once at a boil, reduce heat to very low and place a lid on the container. (Basically, cook it just like rice). Let mixture sit on low heat for about 10 minutes, checking on the water level at about 8 minutes.

2.) Combine the lentil mixture with the veggie mixture.

3.) Add spices, garlic, and cilantro.

4.) Use kale, avocado, tomatoes, salsa, and taco shells to dress your tacos.

Enjoy your guilt free – amazingly delicious and nutrients packed meal!

(Recipe will likely produce more taco filling than there are taco shells. 

The filling tastes great as a stand-alone dish!)