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Vegan Fiesta Taco Bowl
Vegan Fiesta Taco Bowl
Chloe Flavor

FYI, a vegan salad doesn’t have to mean a sad pile of lettuce. This vegan fiesta taco bowl from Chloe Coscarelli’s cookbook Chloe Flavor: Saucy, Crispy, Spicy, Vegan has just the right balance of crunchy raw veggies, hearty toppings and creamy dressing. The best part? You can prep all the ingredients ahead of time and enjoy the loaded bowls all week.

RELATED: Vegan Black Forest Cherry Cake

4 servings

Green Goddess Dressing

½ cup chopped fresh cilantro

⅓ cup extra-virgin olive oil

¼ cup lime juice

2 tablespoons agave nectar

1 jalapeño, seeded

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Smoky Seitan

2 tablespoons extra-virgin olive oil

8 ounces ground seitan

1 teaspoon chili powder

1 teaspoon smoked paprika

Pinch of cayenne pepper

Sea salt

Lime “Sour Cream”

1 cup silken tofu

¼ cup extra-virgin olive oil

2 tablespoons lime juice

½ teaspoon sea salt

Taco Bowl

2 heads (about 15 ounces) romaine lettuce, cut or torn into bite-size pieces

1 cup cooked quinoa

1 cup canned black beans, drained and rinsed

1 cup (6 ounces) frozen sweet yellow corn, thawed

1 cup (5 ounces) halved cherry tomatoes

1 avocado, mashed

Crispy tortilla strips, for serving

Lime wedges, for serving

1. Make the Green Goddess Dressing: Combine the cilantro, olive oil, lime juice, agave nectar, jalapeño, sea salt and black pepper in a blender or food processor; blend and smooth. Store in an airtight container in the refrigerator for up to three days.

2. Make the Smoky Seitan: In a large skillet, heat the olive oil over medium heat. Add the seitan, chili powder, smoked paprika and cayenne and cook until heated through. Add water 1 tablespoon at a time if the pan seems dry. Season with salt.

3. Make the Lime “Sour Cream”: In a blender or food processor, combine the tofu, olive oil, lime juice and salt; blend until smooth. Store in an airtight container in the refrigerator for up to five days.

4. Assemble the Bowls: In a large bowl, toss together the romaine, quinoa, black beans, corn, cherry tomatoes and enough dressing to coat. Serve topped with mashed avocado, smoky seitan, crispy tortilla strips, lime "sour cream" and lime wedges.

744 calories

52g fat

50g carbs

28g protein

14g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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