Making a Vegan Taco Bowl and Cashew Crema with Registered Dietitian Alyson Hickman
Calories per serving: 322
Protein per serving: 15g
Carbs per serving: 40g (13g fiber!)
Fat per serving: 17g
8 oz uncooked lentils (about 1 cup)
1/4 cup vegetable broth
1/2 white onion
2 cloves garlic
1 tsp olive oil
1 packet low-sodium taco seasoning
2 romaine hearts
1 cup cherry tomatoes
1 cup unsalted cashews
Juice of 1 lime
2 Tbsp fresh cilantro
1/2 tsp garlic powder
Salt to taste
1. Prepare lentils according to package (by simmering in a pot with water until desired texture). Then drain and set aside.
2. While lentils are cooking, add cashews to a bowl with hot water and allow to soak for ~10 mins. Drain cashews (reserve about 1/2 cup water) and add to food processor/blender with lime juice, cilantro, garlic powder, and salt. Blend until mixture reaches yogurt-like consistency. If needed, add water 1 tsp at a time until desired consistency is reached!
3. Add onions and garlic to pan with oil and sauté for 5 mins. Then add broth, cooked lentils, and taco seasoning. Cook on low for an additional 5 mins, then remove from heat, and mash mixture with potato masher.
4. Slice lettuce, halve cherry tomatoes, and cube avocado then add to bowl. Top with lentil mixture and spoon on cashew crema and enjoy! 😋