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
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