If taco night and salad night had a better child, this is it. Smoky lentils, crunchy romaine, and a cool cashew-lime crema that makes every bite pop.
Why This Works
- Lentils take taco spices well and stay hearty.
- Romaine and cabbage keep structure under dressing.
- Cashew crema balances smoke and heat.
Ingredients
Smoky Lentils
- 2 cups cooked brown lentils
- 1 tsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 2 tbsp tomato paste
- 1/4 cup water
Salad Base
- 5 cups chopped romaine
- 2 cups shredded cabbage
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup cilantro
Cashew Lime Crema
- 1/2 cup soaked cashews
- 1/3 cup water
- 2 tbsp lime juice
- 1 small garlic clove
- 1/4 tsp salt
Method
- Cook lentils with oil, spices, tomato paste, and water for 5 minutes until thick and smoky.
- Blend crema ingredients until smooth.
- Toss romaine, cabbage, corn, and tomatoes.
- Top with warm lentils, avocado, cilantro, and drizzle crema.
Make It Sexier
- Add crushed tortilla chips and pickled jalapenos.
- Squeeze extra lime at the table.
Swaps & Shortcuts
- Use canned lentils, rinsed.
- Use dairy-free yogurt with lime if no blender.
Meal Prep & Storage
- Lentils and crema keep 4 days.
- Assemble fresh to preserve crunch.
Best For
Vegan meal prep with serious flavor and protein.