Vegan Taco Salad Bowls Recipe
These cute vegan taco salad bowls are packed with chewy quinoa, hearty black beans, tangy pico de gallo, and creamy avocado. Get the recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Ingredients
- 1 cup dry quinoa, rinsed and drained
- 6 corn tortillas
- 1 15-oz. can black beans, rinsed and drained (1½ cups)
- 2 cups frozen roasted corn kernels, thawed
- 16 oz. fresh pico de gallo
- 2 medium avocados, peeled, seeded, and chopped
- 2 tablespoons lime juice
- ¼ to ½ cup chopped fresh cilantro
- Chili powder, to taste
- Sea salt, to taste
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