Who says you can’t get full off of plants? These fully loaded slimming veggie tacos will fill you up, without filling you out!
Fully loaded and slimming seems like an oxymoron, but when you’re talking plant food, it totally makes sense. The high fiber, water, and protein content makes these hard to overeat. The ingredients are nutrient dense and contribute to satiety and maintaining an ideal weight. With just two of these fully loaded slimming tacos, you’ll feel satisfied, but not overly full.
They definitely take a little longer to put together than most of my recipes, but if you make them on the weekend, you’ll have leftovers for a few days, and it’s definitely worth it.
Cook the lentils: In a saucepan, combine lentils with 4 cups water, bring to a boil, reduce heat to medium, and simmer for 20 to 25 minutes until tender (cook time will vary depending on the type of lentils you use—see package). Drain excess water.
Toast the walnuts: Preheat oven to 300°F. Add walnuts onto a rimmed baking sheet and toast for 10 to 13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.
Make the salsa: Combine all salsa ingredients in a bowl, and toss well.
Make the guacamole: Combine all guacamole ingredients in a bowl and mash with a fork until well combined. Leave a little chunky.
Make the Cashew Sour Cream: Drain the cashews. Then, place all cashew sour cream ingredients in a bullet blender, and blend on high until smooth. You can add additional water to thin it out as desired.
Prepare the taco meat: Add 1 3/4 cups cooked lentils (you'll have some leftover) and all the toasted walnuts into a food processor, along with the spices and salt. Pulse until chopped (make sure to leave texture). (If using a vitamix or blender, blend on the lowest setting). Add in the oil and the water until combined.
Assemble: Add a large lettuce leaf onto a plate, top with taco meat, radish salsa, guacamole, and a drizzle of cashew sour cream.
Leftovers can be stored in the fridge in sealed containers for a few days.
*Can use green lentils as well. Cook according to package instructions.
Maria Marlowe is a holistic nutrition and wellness coach who uses real food to help her clients improve their health, weight, and skin. She offers a 28-day healthy eating meal plan that teaches you how to batch cook, as well as one to clear up acne. Her most popular program is EatSLIM, a 10-week online group glass that guides participants to develop healthy eating habits that stick – and lose weight, boost their metabolism, improve their digestion, and quit sugar.
She writes healthy and delicious plant-based recipes for her popular blog. She is also the author of the #1 New Release on Amazon, The Real Food Grocery Guide, the most practical guide to selecting the healthiest foods, without going broke, which has been praised by Dr. Oz and InStyle magazines. You can find her on instagram @mariamarlowe.