I was watching one of my favorite youtubers the other day - Katie Hespe. She had a taco salad that looked so yummy. I changed up a few things. To date this is my favorite vegan meal. It's definitely different from our typical taco salad that uses ranch dressing, and doritos but it's a nice healthy change. I hope you enjoy it as much as I do.
Sweet Potatoes:
1 large sweet potato, peeled and diced
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 scant teaspoon salt
Pepper to taste
Rice:
Jasmine Rice
Water
1 tablespoon like juice
Black beans:
1 can black beans
Cumin
Garlic powder
Salt
Dressing - Vegan Cilantro Lime Dressing
1 cup just mayo
3 slices jalapeño
1/3 cup cilantro
Zest of 1 lime
2 tablespoons lime juice
1/2 teaspoon each of garlic powder, onion powder, dill
Scant 1/2 teaspoon salt
4 tablespoons water
Veggies:
Spinach
Onions, finely chopped
Tomatoes, diced
Avocado, diced
Instructions:
Sweet potatoes:
1. Preheat oven to 375 degrees and line baking sheet with foil.
2. Place all ingredients on baking sheet and mix together with hands u til all potatoes are coated evenly.
3. Bake for 40 minutes.
Rice:
1. Make according to package.
2. When rice is done, take off heat and add lime juice.
3. Let sit covered until the sweet potatoes are done.
Vegan Dressing:
1. Combine all ingredients in blender or food processor and blend until combined.
2. Place in a small jar with lid and refrigerate and ready to use.
Black Beans:
1. Open beans and pour into a microwave safe bowl.
2. Sprinkle top with spices.
3. Stir and adjust till you like the taste.
4 microwave for about 2 minutes, then set aside.
Assembly:
1. In a serving size bowl layer in this order - sweet potatoes, rice, beans and a bit of dressing. Next layer chopped spinach, onion, tomatoes, avocado and a bit more dressing.
2. Serve.
I think this is best when the beans, rice and potatoes are a little warm.
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