I am so excited to make my first Purple Carrot meal! I receive my shipment on Wednesdays, and am supplied with 3 meals that serve 2 people.
I chose to make the Mexican dish first, because I love all types of mexican related food! Yum!
This dish was fairly simple to make. It took about 35 min to prepare and cook.
If you don't like heat or spiciness to your dishes, then hold back or sprinkle just a little of the Chili Spice on your mango salad and tostada. I have given you fair warning, its spicy!
Overall I enjoyed the dish and would make it again. I do think it needed a little more flavor, maybe a sauce or drizzle onto the tostada. I probably would have switched out the Red Lentils for Black Beans.
If you would like to try out Purple Carrot, I have a $25 off discount. Click this link below to order yours using the coupon.
NUTRITION per serving
1 tbsp + 2 tsp Vegetable Oil
1/2 cup red lentils
4 corn tortillas
5 garlic cloves
3 mini sweet peppers
1 red onion
1 tsp Mexican chili spice
3oz green cabbage
Preheat the oven to 400 degrees. Add the red lentils, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until the lentils are tender and all of the water has been absorbed, about 14 minutes.
Lay the corn tortillas on a baking sheet. Brush both sides of each tortilla with 1/2 tsp vegetable oil and place another baking sheet on top to hold them down. Bake tortillas until golden brown and crisp, about 10 minutes.
Peel and thinly slice the 5 cloves of garlic. Trim, deseed, and slice the mini sweet peppers. Peel and thinly slice the red onion. Place a large skillet over medium high heat and add 1 tbsp vegetable oil. Once hot, add the garlic, sliced peppers, and onion, and a pinch of salt and pepper. Adjust heat to low, and cook until vegetables are soft and caramelized, stirring occasionally, about 12 minutes.
Zest the lime. Peel the mango, remove the flesh from the pit, and dice. In a large bowl combine the diced mango, lime zest and the juice from half the lime. Sprinkle mango salad with 1/2 tsp of the Mexican chili spice and toss to combine.
Once the lentils are ready, mash them with a fork (they should be spreadable). Squeeze in the juice from the remaining lime half, taste, and season with salt and pepper. Halve the avocado, remove the pit, and slice the flesh.
Place the tostadas on large places and top with the smashed red lentils. Layer on the fajita veggies, green cabbage, and avocado. Sprinkle with the remaining Mexican chili spice and serve with the chili lime Mango Salad.
Megan The Vegan Mom