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That same versatile lentil-mushroom-walnut whole food plant-based cumble is tossed with seasonings and served over top lettuce, tomatoes, shredded cheese, and diced avocado with a dollop of salsa and sour cream.
Ingredients
Directions
Nutrition
1 Tbsp (15 mL) canola oil
½ lb (250 g) finely chopped walnuts
1 lb (500 g) whole red lentils, cooked
1 lb (500 g) mushrooms, roasted, minced
1 Tbsp (15 mL) cumin
2 tsp (10 mL) ground coriander
2 tsp (10 mL) garlic powder
1 tsp (5 mL) smoked paprika
½ tsp (2 mL) dried oregano
½ tsp (2 mL) onion powder
1 Tbsp (15 mL) harissa
5 cups (1.25 L) romaine lettuce, roughly chopped
2 cups (500 mL) cherry tomatoes, halved
1 ½ cups (375 mL) Monterey jack cheese, shredded
4 cups (1 L) avocado, medium dice
1 cup (250 mL) green onions, sliced thin
10 oz (300 mL) salsa
10 oz (300 mL) sour cream
