Lentil Taco Salad- Vegan and Gluten Free

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 1

INGREDIENTS

⅔ cups lentil taco “meat” (see recipe above)
1 ½ cups packed baby romaine, chopped
1 tbs chopped red onion
1/4 cup chopped orange or yellow Bellafina peppers
5 grape or cherry tomatoes, sliced in half
1 tbs sliced black olives
¼ avocado, mashed
½ tbs salsa (I like Chi Chi’s mild)
1 handful of crispy corn tortilla strips (see recipe above)
1 tbs taco sauce (I like the Chi Chi’s brand)

INSTRUCTIONS

Stir ½ tbs of salsa into mashed avocado and set aside.

Arrange baby romaine in a pasta bowl and top with lentil taco “meat.”

Add chopped onion, pepper, tomato, black olives and top with mashed avocado
mixture.

Sprinkle crispy corn tortillas on top, add a few shakes of taco sauce and enjoy!

Adapted from veggieprimer.com