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Mexican Lentil Bowl & Cauliflower Mexican Rice
Debbie Zimmerman • April 19, 2023
Mexican Taco Bowl with Cauliflower Mexican Rice
Mexican Lentil Bowl & Cauliflower Mexican Rice Serves: 6 Ingredients: 1 medium onion diced 4 gloves of garlic minced 1 cup dry brown lentils, rinsed 2 cups vegetable broth 1 tablespoon Taco Seasoning* 1 lime sliced Cauliflower Mexican Rice** 12 corn taco shells Instructions: In a covered 2-quart sauce pan, sweat the onion on low heat for 8-10 minutes. Add minced garlic and taco seasoning, stir constantly being careful not to burn the garlic. Add the brown lentils and vegetable broth; cook for 45 minute or until tender. In the meantime, prepare the Cauliflower Mexican Rice as directed. To assemble bowl: Spoon a layer of Cauliflower Mexican Rice in the bottom of your bowl. Add a layer of brown lentil mixture. Squeeze lime juice on each taco and add optional toppings. To assemble tacos: Warm taco shells. Spoon a layer of Cauliflower Mexican Rice on the bottom of each taco shell. Add a layer of brown lentil mixture. Squeeze lime juice on each taco and add optional toppings. Optional Toppings Warm tortillas strips Pico de Gallo Cilantro or lettuce Red cabbage Sliced avocado or guacamole Fresh lime *Taco Seasoning: 2 tablespoons paprika 2 tablespoons chili powder 1 tablespoon smoked paprika 1 tablespoon ground cumin 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon oregano leaves 1 teaspoon corn starch Instructions: Mix all ingredients together and store in an air-tight container. **Cauliflower Mexican Rice Ingredients: 1 medium onion diced 1 tbsp cumin 1-1/2 tablespoons taco seasoning (or more to taste) 2 bell peppers (red, green or yellow) diced 2 cans Rotel No Salt Added tomatoes and green chilies 15 oz can black beans drained & rinsed 15 oz can yellow corn drained 1 large head cauliflower, riced 1 cup salsa (optional) 1 green onion chopped both green & white parts (optional) Instructions: Preheat skillet over medium-high heat until several drops of water sprinkled in pan skitter and dissipate (approximately 5-7 minutes) Add onion and sauté until translucent—approximately 3 minutes Add cumin and other spices; combine Add bell peppers and green chilies to skillet, cover and cook for approximately 5 minutes Add black beans, corn, cauliflower rice and Rotel. Combine all ingredients, cover and cook 5 minutes Top with optional toppings*** and serve. ***Optional Toppings for the Tacos Warm tortillas strips Pico de Gallo Cilantro or lettuce Red cabbage Sliced avocado or guacamole Fresh lime
Recipe Blog Posts
This Smokey Tomato “Cheez” Ball is quite versatile when added to a holiday board. It can be coated in parsley or chives for the green festive look or a mixture of nuts. Add an assortment of whole-grain crackers of toast points and you have a delicious appetizer. I have used these leftovers on a baked potato with luscious, yummy results. Bring this to your next pot-luck and see how fast it disappears. (By the way, you don’t have to tell them that it isn’t cheese!)
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Well, lots has changed since that time, but the ease and simplicity of such a loaf is always attractive. The L.O.V. Loaf brings back many memories, but none of the saturated fat or cholesterol. Certainly, there is no harm to the animals and I LOV the leftover sandwiches!
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In this recipe as well as the one before, I use a can of pumpkin puree; its only ingredient is “pumpkin” or “organic pumpkin.” I have a sweet tooth and sometimes I have to give into the craving. These Pumpkin Oatmeal Raisin Cookies are nice way to satisfy the desire for something sweet without the guilt. Of course, they are packed with beta carotene, which we need on a daily basis to fight off those free radicals, but it also has great fiber and natural sweetness. (See how easy it is to justify a cookie!) Enjoy!
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Did you know that pumpkin is packed with beta carotene, which is great for our eyes and skin? One cup contains 245% of your Reference Daily Intake (RDI) of Vitamin A and only 49 calories. Although most believe pumpkins are a vegetable, they are actually in the fruit family because they contain seeds.
Stay tuned for additional pumpkin recipes (and more trivia) over the next few weeks leading up to Thanksgiving.
My cousin recently shared a recipe found in Dr. Joel Fuhrman’s book, Eat to Live. After preparing the recipe as directed, I made a few changes, added a few ingredients and removed a few as well. In the end, these Eggplant Meatballs are delicious. I doubled the batch and froze half for another day. My husband enjoys them plain and I dip in tomato sauce. I would recommend not soaking them in the sauce, just having it on the side. Topped with nutty parm, you have an excellent meal!
A recent visit to a Thai restaurant inspired this recipe with tender yet crispy vegetables. In place or a rich peanut sauce, I lightened up this recipe using pineapple juice combined with an all-natural almond butter. Of course, this could also be swopped-out with peanut butter. I served this with purple barley and enjoyed an excellent meal!
Summer in Florida can be quite hot and the thought of cooking something in the oven seems almost unbearable. I enjoy simple summer salads that can be prepare over the weekend and enjoyed several days throughout the week either for lunch or dinner. This Quinoa Salad is quick and packed with flavor. Wanting another salad idea, toss in some baby spinach before tossing and add a lime vinaigrette. Or, switch out the quinoa for cauliflower rice. Cool, simple and easy…the right ingredients for summer!
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