Lentil Tacos with Roasted Cauliflower (or Potatoes)

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Amy Webster is a Food and Nutrition Coordinator with the Humane Society of the United States who loves to promotes plant based eating -- with delicious recipes even non-vegans love! She stopped by to share a great idea for tonight's dinner.

Lentil Tacos with Roasted Cauliflower

Makes 4 - 6 tacos, Preparation: 15 minutes, Cook time: 1 hour


Roasted Cauliflower

  • 1 large head of cauliflower, sliced into bite-sized florets
  • 3 Tbsp olive oil
  • Salt & pepper

Lentils filling

  • 3/4 cup brown lentils (or favorite lentils), rinsed and free of debris
  • 2 cups vegetable broth or water
  • 2 large garlic cloves, minced
  • 3/4 cup yellow or white onion, chopped
  • 3 Tbsp tomato paste
  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt to taste

Sauce and garnish

  • Favorite salsa or vegan aioli (I like avocado sauce)
  • 1/2 - 1 cup fresh cilantro (or spring greens if cilantro-adverse)


Preheat the oven to 425? F. In a large bowl, toss cauliflower pieces with olive oil, and add salt and pepper until evenly coated. Place cauliflower on a baking sheet, preferably not touching and in a single layer. Bake for 30-35 minutes, flipping half way, until the cauliflower has crispy golden edges.

Heat the oil over medium heat in a medium sized pot. Sauté the onions, garlic and salt until the onions are cooked—about 5 minutes. Add the tomato paste, cumin, and chili powder and sauté for 1 – 2 minutes, stirring continuously. Add in the lentils and vegetable broth or water. Raise heat and bring mixture to a gentle simmer. Cook, uncovered, for 25-35 minutes, until the lentils are tender and cooked. You may need to reduce the heat to maintain a gentle simmer.

While lentils are cooking, I make my avocado sauce (blend 2 avocados + 1 Tbsp lemon juice + 1 Tbsp apple cider vinegar + salt to taste + handful of fresh cilantro or parsley in a food processor) and prepare to make the tacos. Warm tortillas individually in a pan over low heat or on a sheet in the oven for 1-3 minutes. Once lentils are done cooking, drain off any excess liquid, cover and set aside until ready to assemble tacos.

To assemble tacos, place a small portion of lentil mixture on each tortilla, add cauliflower, and drizzle aioli or salsa, and top with chopped cilantro or spring greens. Enjoy!