2(15-ounce)cans greens or brown lentils,drained and rinsed
¼cup nutritional yeast
1tablespoon + 2 teaspoons chili powder
1tablespoon + 2 teaspoons ground cumind
Mini bell peppers,halved
For the Toppings
1avocado,halved, seeded, and chopped
½cupsalsa or diced tomato
1jalapeño,seeded if desired, and sliced
½cupWhole30-compatible plant-based sour cream or Whole30 Plant-Based Sour Cream(see Tip)
In a food processor, combine the toasted walnuts, lentils, nutritional yeast, oil, water, chili powder, cumin, oregano, and salt; and pulse just until nuts are finely chopped and mixture is combined. (Be careful to not overprocess.) In a large skillet, heat lentil-walnut mixture until heated through, 3 to 5 minutes.
In a small bowl, stir together sour cream and lime zest. Arrange bell pepper halves on a large platter; top with lentil-walnut meat. Top with avocado, salsa, olives, jalapeño. Drizzle with sour cream.
Tip: Whole30 Plant-Based Sour Cream: In a small bowl, combine 1 cup raw cashews and water to cover. Soak overnight. Drain cashews. In a high speed blender combine cashews, 1/3 cup water, 1 teaspoon apple cider vinegar, ½ teaspoon fresh lemon juice, and 1/8 teaspoon coarse salt. Cover and blend until smooth, adding more water as necessary, 1 teaspoon at a time, to reach desired consistency. Makes about 1 cup.
Lindsay Rhodes currently lives in Chicago. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter. View more posts
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