This is one of those recipes that I wished photographed better. It was so delicious and has so many wonderful things going for it. I wish it also had beautiful photos going for it because some recipes taste so good, they deserve to go viral. Alas, the photos aren't super gorgeous, but don't let that disuade you from this amazing recipe. Yes, it's meatless, but it's full of protein and flavors that won't leave you minding. Go ahead and try this great vegetarian dish tonight. You can even easily make it vegan by substituting out the mayo! 

Ingredients: 

1 large head cauliflower, chopped into 1/2 to 1/4 inch pieces
1 large onion, diced
2 garlic cloves, minced
2 tabespoons tomato paste
1/2 tsp ground cummin
1/4 tsp chili powder
3/4 cup red lentils
2 cups chicken stock
3 tablespoons olive oil
1/3 cup mayonaise
juice of 1/2 a lime
1 tablespoon southwest chipotle seasoning
tortillas
1 bunch cilantro 
salt and pepper

Directions: 
Toss your cauliflower in 2 tablespoons of olive oil, salt, and pepper. Roast in even layer on baking sheet at 425 for 25-30 minutes, stirring 1/2 way through. In a medium sized warm 1 tablespoon olive oil over medium heat. Saute your onion and garlic with salt until onions have softened. Add your tomato paste, cumin, and chili powder and saute for 1 more minute. Add your lentils and broth. Simmer uncovered for 15-20 minutes until lentils are cooked through. In a small bowl whisk together your mayo, lime juice, chipotle seasoning, and some salt and pepper. Warm your tortillas and layer your lentils, cauliflower, and chipotle sauce on top, garnish with cilantro. 

My friend loves to double the beans in this recipe and eat the beans as left overs throughout the week. This was a delicious dinner menu for those nights when you forget to thaw a protein or are looking for something for meatless Monday. We hope you enjoy it! 

Tonights dinner was an uber satisfying autumn meal. It was a meatless meal, but was full of nutrients and protein that won't leave you missing your heifer. As with most of our recipes on the blog recently, this meal comes together in just 20 minutes, and uses affordable and delicious ingredients. This recipe is sure to be on repeat this fall. 

Ingredients: 

1 Butternut Squash (between 1-2 pounds) cubed into bite sized pieces 
2 tablespoons olive oil
1 tsp ground cumin
1 tsp lavender herbs de provence 
1 sixteen ounce can black beans, rinsed
1/4 cup cilantro, chopped
1/2 cup goat cheese, cubed
10 corn tortillas
Salt & Pepper

Directions: 
In a medium high heat pan, warm your oil. Add your squash, cumin, herbs de provence, and saute with salt and pepper until tender, about 15 minutes. Add your beans and heat until warmed through. Season again with salt and pepper if needed. Serve on warm tortillas with goat cheese and cilantro. 

Again, this is a wonderful meatless vegitarian meal that will fill up and keep your family happy on these cold autumn nights. Quick, easy, and delicious. Enjoy!