Zesty Fiesta Mushroom-Lentil “Chorizo” Taco Bowl

 

Yield: 2 servings

 

For the mushroom-lentil “chorizo”

 

2 cups sliced cremini mushrooms

1 tsp chili powder

1 tsp ancho chili powder, optional

1 tsp ground cumin

4 tsp dried oregano

½ tsp ground coriander

½ tsp garlic powder

¼ tsp onion powder

1 tsp smoked paprika

½ tsp sweet paprika

1⅛ tsp ground cinnamon

1 cup home-cooked or 8 oz can of green or brown lentils, drained

2 cup raw walnuts

4 tsp salt, optional

¼ tsp ground black pepper, optional

 

For the bowl
 

2 cups cooked brown rice

1 cup romaine lettuce, thinly sliced

½ cup diced Roma tomatoes

¼ cup diced red onion

1 avocado, cubed

1-2 Tbsp lime juice

Salt to taste, optional

Ground black pepper to taste, optional

2-4 Tbsp chopped cilantro

¼ cup salsa of choice, optional

 

To make the mushroom-lentil “chorizo”, cook the mushrooms in a medium pan over medium-high heat until lightly browned, about 5 minutes. Add 1 to 2 tablespoons of water as needed to deglaze the pan. Meanwhile, in a small bowl, mix all the spices and set them aside.

In a food processor, pulse the mushrooms, lentils, walnuts and spices until a coarse meal is formed. Add salt and pepper to taste.

To assemble the bowl, divide the cooked rice, “chorizo”, lettuce, tomatoes, onion and avocado between two bowls. Drizzle the lime juice on top and sprinkle with salt, pepper and cilantro. Add 2 tablespoons of salsa per serving.

Recipe from the cookbook Powered by Plants: Nutrient-Loaded 30-Minute Meals to Help You Thrive by Food Revolution Network CEO Ocean Robbins and Nichole Dandrea-Russert, MS, RD, published by Hay House.

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