This time of year I tend to do a bit of head scratching when it comes to what to make for dinner. Not that I don’t have plenty to choose from; the issue is more that I don’t know what I want to eat. On the one hand, spring’s just begun and we’re getting a ton more daylight than just a few short weeks ago. I’m starting to get excited for lighter meals that are packed with veggies. On the other hand, most days there’s still a nip in the air, and most of my favorite summer produce isn’t yet in season.
I guess that’s why the whole meal-in-a-bowl concept is so popular in spring. Is it just me, or are these things all over the place this time of year? It makes perfect sense if you think about it: a bowl is kind of like a salad, but still packed with warm, hearty comforting ingredients. The best of both worlds, and the really awesome part is that you can adjust the degrees of light and salady versus cozy and filling, depending on what kind of day your having.
With this recipe in particular, go right ahead and load up on the lentils and roasted veggies if things are cold and gloomy, or salad things up a bit on warmer days. The only real requirements are the lentils, tortilla strips and tahini cheese sauce, so be sure to include them all. Lentils are a perfect taco filling, or in this case taco bowl filling, because they’ve got a natural savory flavor and crumbly texture. The tahini cheese sauce is something I discovered inadvertently a while back when I was looking for something to dress some veggies in. As it turns out, adding just the right combination of spicy, salty and sour elements to tahini makes it taste a lot like nacho cheese. The tortilla strips are key to creating a “taco” you can eat with a fork. They’re incredibly delicious, easy, and dangerous in that you might be tempted to snack them all away before these bowls hit the table. Make extra!
For the lentil taco filling:
For the roasted veggies:
- 3 cups cauliflower florets about 1 small crown
- 1 red bell pepper sliced into strips
- ½ medium red onion sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tbsp. chopped fresh cilantro
- Salt and pepper to taste
For the tahini cheese sauce:
For the tortilla strips:
- 6 corn tortillas sliced into ½-inch wide strips
- Olive oil mister or cooking spray
- 4 cups shredded lettuce
- 1 medium tomato seeded and diced
Make the lentil taco filling:
- Coat the bottom of a medium saucepan with oil and place it over medium heat. When the oil is hot, add the onion and sauté until softened, about 5 minutes. Add the garlic, cumin and ancho chile powder. Cook 1 minute more, until fragrant. Add the broth and lentils, and bring to a simmer. Allow to simmer, uncovered, until the lentils are tender but not mushy, about 30 minutes, adding a bit of water to the pot during cooking if needed. Remove from heat and season with salt and pepper to taste.
Make the roasted veggies:
- While the lentils simmer, preheat oven to 400°F. Place the cauliflower, bell pepper and onion into a roasting pan or oven-safe skillet. Add the olive oil and toss to coat. Place in oven and roast until the cauliflower is tender and browned in spots, about 25 minutes, flipping once about halfway through cook time. Remove from oven and toss with lime juice and cilantro. Season with salt and pepper to taste.
Make the tortilla strips:
- Arrange the tortilla strips on a parchment-lined baking sheet and lightly spray with olive oil. Sprinkle lightly with salt. Place in the oven with the veggies and bake until the strips begin to brown and crisp, about 8 minutes.
Make the tahini cheese sauce:
- Whisk all the ingredients together in a small bowl, thinning with as much water or milk as needed to reach desired consistency. Taste test and adjust seasonings to your liking.
Assemble the bowls:
- Divide the lettuce among 4 bowls, then top with diced tomatoes, lentils, roasted veggies and tortilla strips. Drizzle with tahini cheese sauce and serve.
Add any or all of your favorite taco toppings, like avocado slices, jalapeño peppers or jarred salsa.