Squash, Corn, Roasted Poblano & Squash Tacos
Three corn tortillas layered with lentils cooked in organic vegetable stock, lightly seasoned and sautéed cauliflower florets, red cabbage, burnt corn and drizzled with spicy plant based aioli. Served with a side of guacamole and a house made pico de gallo
MICROWAVE: Remove lid. Cover with napkin. Heat 2mins. OVEN: Preheat to 350˚F. Remove lid. Place on middle rack. Heat 7-10mins. When reheating food, cook to a temperature of at least 165˚F.