Description
A fresh and flavorful vegan taco salad packed with plant-based ingredients.
Ingredients
Scale
- 1 cup cooked black beans
- 1 cup cooked quinoa
- 1 cup chopped romaine lettuce
- 1/2 cup diced tomatoes
- 1/2 cup diced avocado
- 1/4 cup sliced black olives
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1/2 lime (juiced)
- 1 tsp taco seasoning
- 1/4 cup vegan sour cream
Instructions
- Combine black beans and quinoa in a bowl.
- Add chopped romaine lettuce, tomatoes, avocado, black olives, red onion, and cilantro.
- Squeeze lime juice over the salad.
- Sprinkle taco seasoning and mix well.
- Top with vegan sour cream.
- Toss gently before serving.
Notes
- Store leftovers in an airtight container for up to 2 days.
- Add hot sauce for extra spice.
- Replace quinoa with rice if preferred.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg