Flavorful, delicious, easy vegan taco salad! This is vegan, gluten-free, healthy and simple to make.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Ingredients
1headromaine lettuce
1cupsteamed cornoff the cob
1cupcherub grape tomatoesI use NatureSweet
1cubed avocadoI use avocados from Mexico
1/2cupcilantro
1cupdiced sweet vidalia onionI use RealSweet vidalia onions
1cupcooked brown rice
1limegarnish and to squeeze on top
Cashew Sour Cream
1.5 cupscashews
3/4cupwater
1tbsp lemon juice
2tspapple cider vinegar
Lentil Taco Meat
1.5cupscooked brown lentils or black beans
1tspchili powder
1tspgarlic
1/2tspcumin
1/4cupsalsa
1/2tspsmoked paprika
1/2tspsalt
1/2tsppepper
Instructions
Salad
Chop romaine lettuce and add to bowl. Then top with tomatoes, steamed corn, avocado, and diced onion. Add on the lentil taco meat when it's done cooking. Add cooked brown rice.
Top with cashew sour cream, cilantro and lime juice! Drizzle on a little avocado oil if you want.
Lentil Taco Meat
Cook lentils according to package then saute on medium heat in spices and salsa for 5-10 minutes until heated through.
Cashew Sour Cream
Blend all ingredients in food processor or a high speed blender until smooth.