Eat to Energise and Release Body Fat › Energise Recipe 68

Mushroom Lentil Chorizo Taco Bowl

Prep 20 min · Cook 5 min · Serves 4

Ingredients

• 1 cup sliced cremini mushrooms
• 1 cup cooked green or brown lentils
• 1/2 cup raw walnuts
• 1 tsp chili powder
• 1 tsp ancho chile powder (optional)
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp sweet paprika
• ⅛ tsp cinnamon
• ¾ tsp dried oregano
• 1/2 tsp ground coriander
• Salt and black pepper, to taste
• 2 cups cooked brown rice
• 1 cup sliced romaine
• 1/2 cup diced tomato
• 1/4 cup diced red onion
• 1 avocado, cubed
• 1-2 tbsp fresh lime juice
• 2-4 tbsp chopped coriander
• 1/4 cup salsa
• Cheesy sauce, to taste (optional)

Method

1. Cook the mushrooms in a pan over medium-high heat until browned, about 5 minutes, adding a splash of water as needed.
2. Mix the chili powder, ancho chile, cumin, garlic powder, onion powder, paprikas, cinnamon, oregano, and coriander in a small bowl.
3. Pulse the mushrooms, cooked lentils, walnuts, and spice mix in a food processor until a coarse meal forms. Season to taste.
4. Divide the rice, mushroom lentil chorizo, romaine, tomato, onion, and avocado between bowls.
5. Squeeze lime over the top, sprinkle with coriander, and finish with salsa and cheesy sauce, if using.

Highlights: 11g fibre and 7.8mg iron per serving.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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