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Spiced Lentil and Cauliflower Rice Tacos

Being bold with the seasoning is key in this dish: the combination of chili powders, smoked paprika and cumin transform an otherwise bland dish. Mix and match cumin with whatever is in your pantry, using mild and bold chilis and a dash of zest by the likes of ginger or citrus peel.

I cooked the lentils in advance and made the cauliflower rice the night before, which made this came together in no time. Serve it with a squeeze of lime, avocado/guacamole, a sprinkle of cilantro or mint, and freshly made salsa and you’ll have a light yet nourishing, protein-packed and tasty lunch.


1-2 tablespoons extra virgin olive oil or grass-fed ghee

1 garlic cloves, minced

3/4 cup chopped red onion (~1/3 onion)

1 cup cooked black lentils (or sub brown)

2 cups raw cauliflower rice

1/4 teaspoon cayenne

1/2 teaspoon chipotle powder

1/2 teaspoon cumin

1 tablespoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon ginger powder (sub fresh grated ginger)

4-6 corn tortillas to serve

toppings: salsa (like this, this, this or this), avocado, lime

Heat oil or ghee over medium heat. Add the onion and garlic and cook until onion begins to brown, taking care not to burn the garlic. Add the cauliflower rice and spices and cook until cauliflower rice begins to soften, stirring often.

Increase heat to medium high and add lentils, cooking until flavors are well combined. Taste and adjust seasoning. Remove from heat and keep warm while you heat up tortillas and serve tacos!

Serves 2 as main




1-2 cucharadas aceite de oliva, o ghee

1 diente ajo, finamente picado

3/4 taza cebolla morada picada (~1/3 de cebolla)

1 taza lentejas cocidas negras o café

2 taza arroz de coliflor

1/4 cucharadita pimienta cayenne

1/2 cucharadita chipotle en polvo

1/2 cucharadita comino

1 cucharada pimientón ahumado

1/2 cucharadita sal

1/4 cucharadita jengibre en polvo

4-6 tortillas de maíz, para servir

toppings: salsa fresca (como esta, esta, esta o esta), aguacate, limón

Calentar aceite o ghee sobre fuego medio. Añadir cebolla y ajo picado, cocinar hasta que la cebolla se dore un poco (ten cuidado de no quemar el ajo). Agregar el arroz de coliflor, las especies y sal. Cocinar hasta que el arroz se suavice un poco, incorporando bien todos los ingredientes.

Subir fuego a medio-alto y agregar lentejas, cocinando hasta que los sabores estén bien combinados. Probar y ajustar el sazón. Quitar del fuego y cubrir para que se mantenga caliente, mientras se calientan las tortillas. Prepara tacos y servir!

Sirve 2 como plato principal

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