Lentil Shiitake Hippy Taco Bowl Recipe

Instructions

1. 1

   Lentil Taco Mix: In a large sauté pan heat 1 tbsp oil over medium heat, add onion, sauté until slightly golden, about 5 minutes. Add mushrooms and a pinch of kosher salt. Sauté, stirring often until the mushrooms have wilted and coloured around the edges, then add the remaining tbsp of oil and the cooked lentils. Sauté for a few minutes, add the vinegar and toss into the mixture while scraping the bottom of the pan. Add salt and pepper to taste. Remove mixture to a heatproof bowl. Reserve the dirty pan.

2. 2

   While the Lentil Taco Mix is cooking, make the Miso Fusion Dressing: Place all ingredients in a blender and blend, leaving a little texture. Transfer to a serving bowl.

3. 3

   Cook the “riced cauliflower. Add the oil oil to the pan (where the lentils were), add the riced cauliflower and a pinch of salt, cook for 3-4 minutes. Remove to a plate.

4. 4

   Add 4-5 cups water to the pan and 2 tsp kosher salt, bring to a boil. Add the kale and cook for 5 minutes, then remove from the water onto a kitchen towel.

5. 5

   Empty the water from the pan, place the pan on heat to dry it out. Spray the pan with oil and fry the eggs over easy or sunny side up.

6. 6

   For the Bowls: Distribute the cooked cauliflower rice between four bowls. Drizzle a tbsp or so of Miso Fusion Dressing on the rice, top with a large scoop of Lentil Taco Mix, and then top with kale, egg, avocado and sprouts. Drizzle with more Miso Fusion Dressing. Devour warm. Serves

7. 7

   *You can use dried or canned lentils for this recipe. One 19 oz can is about 1¾ cups OR ½ cup dried lentils makes about 1½ cups cooked (I prefer dried). If you use dried lentils, bring a small pot of water to boil, add the lentils and cook for 15 minutes, drain. Do this while you are doing Step 1.