A vegan protein-packed taco salad bowl

Taco Tuesday goes vegan and Lauren Toyota makes sure it's every bit as delicious!

35 min
55 min
4 servings



Fresh Tomato Salsa

Creamy Sunflower Seed Dressing

Ground Round + Bean Mixture


  1. In a small pot combine quinoa, water, and sea salt. Bring to a boil, then cover with a lid and reduce heat to simmer. Cook for approximately 15 minutes or until all the water is absorbed.
  2. Meanwhile combine diced tomato, red onion, cilantro and lime juice to make a fresh salsa.
  3. Drain and rinse the soaked sunflower seeds and then add to a high-powered blender like a Vitamix with remaining dressing ingredients. Combine until very smooth.
  4. In a cast iron skillet over medium heat add olive oil. Once hot add onions and sauté for 2 minutes until soft and fragrant. Add in minced garlic, chipotle chili, and cumin and cook for another 1 to 2 minutes stirring occasionally. Crumble Yves Mexican Veggie Ground Round into the pan and brown for 4 to 5 minutes. Then stir in black beans and frozen corn and cook for another 4 minutes.
  5. Just before serving dress the chopped romaine lettuce in a large mixing bowl with 4 tbsp of dressing and then divide portions into serving bowls.
  6. Top each serving with cooked quinoa, the ground round mixture, fresh tomato salsa, diced avocado, and another drizzle of dressing. Serve with corn chips on the side.

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Tastes mazing ! Very easy and healthy to make.

November 22, 2018 at 8:56 am

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