For fish – I mixed taco seasoning and olive oil together to form a paste and spread over haddock. I then drizzled with lemon juice (1/2 a lemon). Baked at 400° for 20 minutes.
For cauliflower and drained, canned lentils – make sure they are dry. Coat well with olive oil and taco seasoning. Roast for 30 minutes at 425.
Eggplant boats from Busy in Brooklyn – broil eggplant halves with olive oil and kosher salt until skin is burnt a bit. I make a bunch of these and freeze – surprisingly they defrost well (Get her cookbook for full recipe). When ready to serve, take a fork to the inside to mush it a bit.
Assemble eggplant boats with kale slaw, avocado, cauliflower and lentils, fish, Greek yogurt tzaziki and sriracha and/or salsa.
Erin Eats 