Vegan Taco Salad Bowls Recipe - Forks Over Knives
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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