Nacho Salad with Brown Lentils and Corn

Ok guys, taco salads, like... AHH. I love them. So many different toppings and spices and ways to make them delicious and versatile every time!

This was a pretty quick recipe to make on the fly because of what I already had prepped and in the fridge/freezer: cooked lentils and nacho cheese in the freezer and the sour cream and baked sweet potato wedges in the fridge. Prep is key and I am always saying leftovers for later.

For the "meat" in this recipe I did a blend of brown lentils and mushrooms. You can use so many things for the "meat" of tacos: different types of beans or lentils, mushrooms [especially the chewier ones like shiitake and oyster], whole grains like farro and wheat berries, soy curls... options are everywhere.

I had to do a double-take as I was editing this recipe cause between the Nutritarian sour cream and the Nutritarian nacho cheese, it looked like an egg! Mind is playing tricks on me. 😉

As always, the measurements are a guide only, not what you "should" have. If you love the taco meat, add more. If you don't care for the sour cream, leave it off. If there's a topping you want to add, do it. Get your taco on!

Category
Prep Time8 minsCook Time7 minsTotal Time15 mins
Salad Base
 ½ of a large romaine head, chopped
 3 large handfuls mixed greens/lettuce of choice [I used spring mix and power greens]
  cup broccoli slaw
Taco "Meat" [save leftovers!]
 2 cooked brown lentils
 1 green bell pepper, chopped
 1 small onion, chopped
 6 baby bella mushrooms, chopped
 2 tbsp taco seasoning of choice [check recipe section]
 ½ tsp liquid aminos
 ½ tsp coconut aminos
 3 tbsp water
Toppings [save leftovers!]
  cup baked sweet potato, chopped
 2 tbsp sweet corn
 2 tbsp salsa
 3 tbsp Nacho Cheese Sauce [in recipe section and linked above]
 2 tbsp Nutritarian Sour Cream [in recipe section and linked above]
 6 grape tomatoes
 1 slice sweet onion, chopped
1

Prepare Nutritarian nacho cheese sauce and Nutritarian sour cream. Set aside.

2

Add all ingredients for the taco "meat" in a pan and cook until green peppers and onions are tender. The cooked lentils may mash a bit, and that's ok. If you prefer, you can add them after the vegetables and other ingredients are cooked.

3

While the "meat" is cooking/warming, chop the rest of the ingredients for the base and toppings.

 

Ingredients

Salad Base
 ½ of a large romaine head, chopped
 3 large handfuls mixed greens/lettuce of choice [I used spring mix and power greens]
  cup broccoli slaw
Taco "Meat" [save leftovers!]
 2 cooked brown lentils
 1 green bell pepper, chopped
 1 small onion, chopped
 6 baby bella mushrooms, chopped
 2 tbsp taco seasoning of choice [check recipe section]
 ½ tsp liquid aminos
 ½ tsp coconut aminos
 3 tbsp water
Toppings [save leftovers!]
  cup baked sweet potato, chopped
 2 tbsp sweet corn
 2 tbsp salsa
 3 tbsp Nacho Cheese Sauce [in recipe section and linked above]
 2 tbsp Nutritarian Sour Cream [in recipe section and linked above]
 6 grape tomatoes
 1 slice sweet onion, chopped

Directions

1

Prepare Nutritarian nacho cheese sauce and Nutritarian sour cream. Set aside.

2

Add all ingredients for the taco "meat" in a pan and cook until green peppers and onions are tender. The cooked lentils may mash a bit, and that's ok. If you prefer, you can add them after the vegetables and other ingredients are cooked.

3

While the "meat" is cooking/warming, chop the rest of the ingredients for the base and toppings.

Nacho Salad with Brown Lentils and Corn
0