Who doesn’t love tacos, am I right?!!! But sometimes I am in the mood for something lighter with a little more redeeming health value than tortillas. That’s where this amazing Taco Salad comes in! Billy and I make this for dinner almost weekly. It’s sooo easy and is also great to meal prep for lunches all week!
Ingredients
Serving size: 4
- ½ cup of brown rice, uncooked
- 1 can of black beans
- ½ bag of frozen corn
- 1 bag of romaine
- 1 orange bell pepper
- 1 red bell pepper
- 1 yellow onion, sliced
- ½ large head of cauliflower, chopped
- 1 container of cherry tomatoes, halved
- 2 avocados, chopped
- Vegan sour cream to taste
- Cilantro to taste
- 2 tbs avocado oil
- Spices to taste: salt, black pepper, garlic powder, cayenne, turmeric, paprika, and cumin
Directions
- Cook the brown rice according to the package.
- While the rice is cooking, drain and rise the black beans and heat on the stovetop.
- Next, warm the frozen corn on the stovetop.
- Wash and slice the bell peppers, onion, and cauliflower. Place in a mixing bowl and toss in avocado oil, salt, black pepper, garlic powder, cayenne, turmeric, paprika, and cumin, to taste. Bake on 425 for about 15 minutes.
- While the veggies are baking, wash and chop the romaine, and set it in a bowl to the side.
- Wash and half the cherry tomatoes, mix in with the romaine.
- When the veggies, brown rice, black beans, and corn are done cooking, combine them with the romaine and tomatoes.
- Top with sliced avocado, vegan sour cream, and cilantro. Toss your salad and enjoy!
What did you think of the Tastiest Taco Salad? Let me know on Instagram @haven_quinlan or in the comment section below!
