Raw Walnut Sunflower Seed Tacos with Avocado Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Raw Walnut Sunflower Seed Tacos with Avocado Salsa

YOUR SOLIN GENERATED RECIPE

Raw Walnut Sunflower Seed Tacos with Avocado Salsa

Crisp romaine leaves filled with a savory sprouted lentil and walnut crumble, topped with a zesty hand-mashed avocado salsa.

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NUTRITION

549kcal
Protein
27.2g
Fat
39.1g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

30g Hemp Hearts

100g Sprouted Lentils

20g Raw Walnuts

15g Raw Sunflower Seeds

50g White Mushrooms, finely minced

20g Avocado

2 large Romaine Lettuce leaves

30g Diced Tomato

1 tbsp Fresh Lime Juice

1 tsp Ground Cumin and Chili Powder blend

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PREPARATION

  • 1

    Place the walnuts and sunflower seeds into a food processor and pulse until they reach a coarse, crumbly texture similar to ground meat.

  • 2

    Add the sprouted lentils, hemp hearts, and taco seasoning to the food processor and pulse a few more times to combine without turning it into a paste.

  • 3

    Transfer the mixture to a bowl and fold in the finely minced white mushrooms to add moisture and bulk.

  • 4

    In a separate small bowl, mash the avocado with the lime juice and diced tomatoes to create a chunky salsa.

  • 5

    Lay the romaine lettuce leaves flat and divide the taco meat mixture evenly between them.

  • 6

    Top each taco with a generous dollop of the avocado salsa and serve immediately while the lettuce is crisp.

Raw Walnut Sunflower Seed Tacos with Avocado Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Raw Walnut Sunflower Seed Tacos with Avocado Salsa

YOUR SOLIN GENERATED RECIPE

Raw Walnut Sunflower Seed Tacos with Avocado Salsa

Crisp romaine leaves filled with a savory sprouted lentil and walnut crumble, topped with a zesty hand-mashed avocado salsa.

NUTRITION

549kcal
Protein
27.2g
Fat
39.1g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

30g Hemp Hearts

100g Sprouted Lentils

20g Raw Walnuts

15g Raw Sunflower Seeds

50g White Mushrooms, finely minced

20g Avocado

2 large Romaine Lettuce leaves

30g Diced Tomato

1 tbsp Fresh Lime Juice

1 tsp Ground Cumin and Chili Powder blend

PREPARATION

  • 1

    Place the walnuts and sunflower seeds into a food processor and pulse until they reach a coarse, crumbly texture similar to ground meat.

  • 2

    Add the sprouted lentils, hemp hearts, and taco seasoning to the food processor and pulse a few more times to combine without turning it into a paste.

  • 3

    Transfer the mixture to a bowl and fold in the finely minced white mushrooms to add moisture and bulk.

  • 4

    In a separate small bowl, mash the avocado with the lime juice and diced tomatoes to create a chunky salsa.

  • 5

    Lay the romaine lettuce leaves flat and divide the taco meat mixture evenly between them.

  • 6

    Top each taco with a generous dollop of the avocado salsa and serve immediately while the lettuce is crisp.