Vegan Fiesta Taco Bowl Recipe from Chloe Coscarelli | Life by Daily Burn

Ingredients

• 1/3 cup olive oil
• 1/4 cup lime juice
• 1/2 cup chopped fresh cilantro
• 2 tablespoons agave nectar
• 1 jalapeño, seeded
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 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
• Lime wedges
• 2 tablespoons olive oil
• 8 ounces ground seitan
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Pinch of cayenne pepper
• Sea salt
• 1 cup silken tofu
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1/2 teaspoon sea salt