Vegan Taco Salad with Creamy Southwestern Dressing

Name: Vegan Taco Salad with Creamy Southwestern Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 large head romaine (4-5 cups finely chopped); 1 batch chickpea-walnut taco crumbles; 15 oz. can black beans; 1 cup sweet corn, cooked; 5 oz. cherry/grape tomatoes (about 1 cup); 1/3 cup red onion (or 2-3 green onions); Optional for serving: tortilla strips, avocado/guacamole, cilantro; 1 cup vegan yogurt, plain & unsweetened* (about 10 oz.); 2 Tbsp. lime juice (about 1 lime); 1 1/2 Tbsp. apple cider vinegar; 2 tsp. chili powder; 1 tsp. onion powder; 1 tsp. garlic powder; 1 tsp. maple syrup; 1/4 tsp. salt (more/less to taste); Optional: fresh cilantro, chipotle

Instructions

Prep:15minCook:25min

Healthy, satisfying taco salad made with black beans, fresh veggies, and taco-seasoned chickpea-walnut crumbles. Then tossed in an easy & flavorful southwestern style dressing.

Updated at: Thu, 21 Nov 2024 15:32:41 GMT