A filling and flavorful make-ahead post-workout meal. Celebrate taco Tuesday while you adequately refuel from exercise.
2.25 lbs yellow potatoes
1/2 + 1 tbsp olive oil, separated
3 cloves garlic, minced
1 jalapeño, minced
1 medium white or yellow onion, diced
2 Cups cooked green lentils
1 large can (28 Oz) diced tomatoes
1 4 ounce can diced green chilies
1/2 cup nutritional yeast
Taco seasoning: 2 tsp chili powder, 3/4 tsp garlic powder, cumin, paprika, oregano, garlic powder, ginger, 1/2 tsp turmeric, 1/4 tsp cayenne, black pepper, salt
Cilantro to garnish
Prep Time: 15min | Cook Time: 60min
Set oven to 475 °F and spray a medium baking dish with cooking spray.
After washing the potatoes, dice into 1/4-1/2 inch cubes and toss in 1/2 tablespoon olive oil.
Place potatoes in baking dish, spread evenly and bake for 40 minutes.
While potatoes are baking, heat 1 tablespoon olive oil in a large skillet over low-medium heat before adding garlic and jalapeño. Stir and cover for 1-2 minutes.
Add onion, stir and cover another 3-4 minutes.
Add the tomato, green onion and lentils, stir and cover while you make the taco seasoning, about 3 minutes.
Mix together all spices before spreading over mixture in the pan and stirring well.
Add the nutritional yeast, stir and remove from heat.
Once potatoes have baked to a slight golden brown, remove from the oven and stir before pouring the taco mixture over them.
Stir slightly so that the mixture is evenly distributed, and place back in the oven for 15 minutes. Alternatively, you can let the mixture cool and store covered in the refrigerator for up to 4 days before reheating for 30 minutes in the oven.
Serve on its own or with greens and avocado.
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