The Ultimate Vegan Taco Salad

The Ultimate Vegan Taco Salad

§  Prep Time: 40 minutes

§  Cook Time: 5 minutes

§  Total Time: 45 minutes

§  Yield: 4 big salads

Ingredients

For the Farro Taco Meat:

§  1 cup farro, cooked according to package instructions and drained (about 2 1/2 cups cooked)

§  1/2 cup mild salsa

§  2 teaspoons chili powder

§  2 teaspoons ground cumin

§  1/2 teaspoon smoked paprika

§  Pinch of cayenne pepper

§  Salt to taste

For the Creamy Lime Dressing:

§  1/2 cup raw cashews, soaked in water for 4-8 hours and rinsed

§  1/4 cup fresh lime juice

§  1/4 cup water

§  1 tablespoon olive oil

§  1 clove garlic

§  1/2 teaspoon ground cumin

§  Salt to taste

For the salad:

§  2 medium heads romaine lettuce, chopped

§  1 large tomato, diced or 1 cup halved grape tomatoes

§  1 (15-ounce) can black beans, drained and rinsed

§  1 cup frozen fire-roasted corn kernels, thawed (regular frozen corn is fine if you can’t find fire-roasted)

§  1 cup broken tortilla chips

§  1/2 cup sliced green onions

§  Cilantro, lime wedges, salsa and/or guacamole for serving, if desired

Instructions

To make the Farro Taco Meat:

1.       Combine the farro, salsa, chili powder, cumin, paprika and cayenne in a medium pan over medium heat. Cook about 5 minutes or until heated through, stirring often, then season to taste with salt. Set aside.

To make the Creamy Lime Dressing:

1.       Place ingredients in a mini-blender or food processor. Blend until completely smooth.

To assemble the salad:

1.       Divide the lettuce onto 4 plates, then top with the tomato, black beans, corn, farro, tortilla chips and green onions. Drizzle the dressing over the salad and add the optional garnishes if you’re using them.

Notes

Prep time includes time for cooking farro.

Source https://ohmyveggies.com

Tweet