The Super Bowl is just a few days away, and if you haven’t planned your game-day spread, get rolling with a DIY taco bar. The concept is quick and easy, and it lets guests pick their favorite flavors. Though meaty fillings are the go-to, you can keep it all-veg with grilled zucchini, sauteed mushrooms and roasted eggplant, or this recipe for cauliflower and lentil tacos. Jason Wrobel, the host of How to Live to 100, favors the two ingredients for their high nutrients and flavor-absorbing powers. Topped with a heaping spoonful of guacamole – Jason adds cumin and cayenne – these tacos are so hearty and fresh, they’ll even score with the meat-lovers.
For more vegetarian finger foods, check out Cooking Channel’s favorite meatless snacks.
6 ripe avocados, halved and pitted
1 1/2 cups diced red onion (about 2 medium red onions)
3 jalapenos, seeded and minced
1/4 cup plus 2 tablespoons finely chopped fresh cilantro
1/4 cup fresh lime juice
1 1/2 teaspoons sea salt
3/4 teaspoon ground cumin
Ground black pepper
1 1/2 medium tomatoes, seeded and diced
1 cup green or brown lentils
1 head cauliflower, cored and broken into florets
2 tablespoons olive oil
2 medium yellow onions, diced (about 1 1/2 cups)
1 jalapeno, seeded and minced
4 cloves garlic, minced
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 cup canned tomato sauce
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 package organic taco shells
4 cups shredded romaine lettuce, for topping
For the guacamole: Scoop the avocado flesh into a medium bowl and roughly mash it with a fork, leaving the texture slightly chunky. Add the red onion, jalapeno, cilantro, lime juice, salt and cumin. Add the black pepper and cayenne to taste, then mash the mixture some more.
Cover with plastic wrap, pressing directly onto the surface of the guacamole to prevent oxidation, and refrigerate until ready to use. Gently mix in the tomatoes just before serving.
For the taco filling: Rinse the lentils and drain well. Combine the lentils and 3 cups water in a small saucepan. Bring to a boil, then reduce the heat to low and simmer until tender, about 30 minutes. Drain of excess water and set the lentils aside.
Pulse the cauliflower in a food processor until reduced to pieces the size of rice grains. Heat the olive oil in a large skillet over medium heat. Add the onions and jalapenos and cook until the onion is translucent, 5 to 7 minutes. Add the cauliflower, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the cumin and 1/2 teaspoon of the coriander and cook for 4 minutes. Stir in the tomato sauce and cook until the cauliflower is tender, another 3 minutes.
Add the cooked lentils to the cauliflower mixture. Add the remaining 2 teaspoons chili powder, 1 teaspoon cumin and 1/2 teaspoon coriander. Stir in the salt and pepper and cook for 3 minutes more to blend the flavors.
For the tacos: Scoop the taco filling into taco shells, top with some shredded romaine and a dollop of guacamole. Serve immediately.