Lentil Taco Bowls

For the lentil taco filling:

• 1 tablespoon olive oil
• ½ medium red onion diced
• 2 garlic cloves minced
• 2 teaspoon ground cumin
• 1 teaspoon ancho chile powder
• 1 cup dried brown lentils
• 2 cups vegetable broth
• salt & pepper to taste

For the roasted veggies:

• 3 cups cauliflower florets about 1 small crown
• 1 red bell pepper sliced into strips
• ½ medium red onion sliced into strips
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 tbsp. chopped fresh cilantro
• salt and pepper to taste

For the tahini cheese sauce:

• ¼ cup Tahini
• 2 tablespoons nutritional yeast flakes optional, but recommended for cheesy flavor
• 2 tablespoons lime juice
• 2 teaspoons Sriracha
• 2 teaspoons soy sauce or tamari
• ½ cup unflavored soy or almond milk or water

For the tortilla strips:

• 6 corn tortillas sliced into ½-inch wide strips
• olive oil mister or cooking spray

For serving:

• 4 cups shredded lettuce
• 1 medium tomato seeded and diced