Crockpot Quinoa Lentil Tacos Vegan and Gluten Free
The best recipe for Crockpot Quinoa Lentil Tacos Vegan and Gluten Free
Servings 6
Calories 151kcal
Cost $
Ingredients
- 1 sweet potato peeled and chopped
- ½ cup dry lentils
- ½ cup dry quinoa
- 2½ cups vegetable broth
- 2 cloves garlic minced
- 1 tablespoon Bragg's Amino Acids or Tamari
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- For Tacos:
- Tortillas of your choice gluten free, corn or whole wheat
- Shredded lettuce
- Avocado
- Sour Cream and/or Cheese vegan or non-vegan
- Salsa
- Hot Sauce
- Fresh Cilantro
Instructions
- Add all ingredients to a crockpot and cook on low for 7-9 hours.
- Assemble tacos as desired and enjoy :)
Notes
The combination of smoked paprika and Bragg’s Amino Acids creates an almost BBQ-ish flavor. The consistency of the quinoa and lentil taco filling has a texture similar to ground beef in your standard tacos. This recipe is adapted from the amazing blog Healthy Slow Cooking. In addition to some minor changes, I revved up the nutrition by adding sweet potato!
This was a kid-approved recipe as well! Happy Meatless Monday :)
Nutrition
Calories: 151kcal | Carbohydrates: 28g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 416mg | Potassium: 391mg | Fiber: 7g | Sugar: 3g | Vitamin A: 5821IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg