We love piling lots of stuff up in a bowl for taco night. I use the same seasoning for all of my taco variations including tempeh and walnut taco “meat.”
To make this dinner a breeze to prepare, I make the lentils in the morning. We’re in the kitchen anyway!
And it is getting darker earlier now so the photos are not so bright. Hopefully you can see the deliciousness anyway!
1 cup brown rice
1/2 small onion
1 garlic clove
3 tablespoons water
1 cup cooked lentils (green or brown)
1/2 teaspoon each cumin, paprika, chili powder
1/2 cup corn
Guacamole (For the three of us, I use 2 avocados, 1/2 small onion, diced, a big handful of cilantro, the juice of a lime and salt to taste)
Salt, to taste
Get the rice going. Heat the corn up. Shred the lettuce.
Dice the onion and mince the garlic. Sauté in water until soft. Add the cooked lentils and spices. Season with salt to taste.
Make the guacamole.
Set up an assembly line of bowls. Place the rice in the bottom. Add some corn. Top with the lentil mixture, then lettuce, and then a big dollop of guacamole. Enjoy!