Lentil Taco Bowls

For the lentil taco filling:

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

For the roasted veggies:

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

For the tahini cheese sauce:

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

For the tortilla strips:

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

For serving:

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