For your next Tex Mex meal try making this Plant Based Taco Salad. It’s bold and delicious and has quinoa and plant based crumbles and is topped off with vegan cream cheese. This is a quick and easy dish to have for the family.
Plant Based Taco Salad
1 garlic clove, minced
1/2 cup of white onion, chopped
1 tablespoon of olive oil
1 cup of vegetable broth, (or you can use water)
1 cup of black beans, rinsed and drained
1/2 teaspoon of Cajun seasoning
1 teaspoon of chili powder
1 tomato, diced
2 to 3 cups of romaine lettuce, chopped
1 avocado, chopped
3-4 Tostada bowls
Garnish with basil, chopped
-Prepare plant-based beef crumbles according to directions on packaging.
-Prepare quinoa according to directions on packaging. Add vegetable broth and quinoa, bring to a boil.
-Cover and reduce heat to low and cook quinoa until the liquid is absorbed and tender.
-Once the quinoa is tender, add in the beans and seasoning. Set aside, to cool for a bit.
-On a serving plate, add the tostada bowl, chopped romaine lettuce, cooked quinoa, plant-based meat, chopped tomatoes and chopped avocado. Drizzle with a vegan Dijon dressing or your favorite dressing. Garnish with chopped basil. Serve and enjoy!