Serves: 2 - 3
I made these one Friday night in need of something nutritional but EASY. This definitely hit the spot for me, and I hope it will for you to!
Needs
Rice:
½ cup brown rice
1 cup water
hand full of cilantro - minced
1 lime
Lentils:
½ cup red lentils
1 cup of water
dash of salt
Cauliflower:
2 bunches of sprouting cauliflower
1 onion
2 tbsp cumin
pinch of salt
1 tbsp paprika
1 tbsp chili powder
1 tsp garlic powder
¼ cup water
Toppings:
1-2 avocado
pico de gallo
half yellow, orange and red bell pepper
Wrap:
6 red cabbage leaves
Getting Started
Start with cooking your brown rice with water. Then start your red lentils with salt and water in a pan. You want to cook your lentils until they are becoming very soft. Once they are fully cooked you want to be able to mash them like a refried bean.
Next chop up all of your toppings and place in a bowls for the table. Then cut your cauliflower and set up your cauliflower spices. Take your spices, cauliflower and water indicated in ingredients list above and cook in a pan on medium heat. Cook until your cauliflower has softened and creates a meat like texture.
Once your rice is cooked, toss in your minced cilantro and squeeze in your lime. Mix together and set on the table.
Your red lentils should be cooked, and you want to mash with a fork, this is a great side dish with the tacos and rice.
Now you are ready to serve! I use a cabbage leaf to wrap the seasoned cauliflower and toppings. This adds another healthy element to the dish rather than using a lettuce. Of course, use what works best for you and if you’ve decided to make the rice and lentils, you’re in for a really tasty add to this satisfying and enjoyable meal!
If you love the way this recipe turned out for you, post a story and tag @carrotlifeandlove. Excited to see your recreations!
Love & Carrots,
- B
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