Lentil & Cauliflower Tacos with Smoky Tahini Sauce

Yield: 4

Author: Jamie Javed

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Whether it’s taco Tuesday or you’re craving some irresistible tacos, I’ve got you covered with this plant-based taco recipe. Mexican dinners are so versatile and easy to adapt for all members of the family, including those picky eaters. The smoky tahini sauce adds an unbelievably rich and complex flavor that will have you craving them week after week.

Ingredients

8 corn tortillas
1/2 bunch cilantro, chopped 1 head cauliflower, chopped 3 tbsp extra virgin olive oil 1 tsp cumin
2 cans lentils
1 yellow onion, diced 1/2 cup vegetable broth 1/2 packet taco seasoning 4 tbsp tahini
2 lemons juiced
2 garlic cloves, minced
2 tsp smoked paprika salt and pepper to taste water to thin sauce

Instructions

Method

Preheat oven to 425 degrees. Toss cauliflower in 2 tbsp extra virgin olive oil, 1 tsp cumin, and 1/2 tsp of smoked paprika on a baking sheet. Roast for 20-25 minutes or until golden brown.
2. Meanwhile prepare smoked tahini sauce combining 4 tbsp tahini, 2 lemons juiced, 1 1/2 tsp smoked paprika, 2 minced garlic cloves, salt and pepper to taste, and water to thin to desired consistency.
3. Drain and rinse canned lentils. In a saucepan, heat 1 tbsp olive oil over medium heat. Add diced onions and cook for 5-7 minutes until tender. Add drained lentils, vegetable broth and taco seasoning and bring to a simmer for 10 minutes.
4. To assemble tacos fill each tortilla with prepared lentils, cauliflower, drizzle with smoked tahini sauce, and top with cilantro and chopped Fresno chilis for added spice.