Vegan Taco Salad

Happy Cinco de Mayo! It’s time to bring out the guacamole, salsa and margaritas! May we always remember the joy and gratitude of freedom. It’s a celebration of resilience and courage. This is a fun protein rich salad I hope you will enjoy!

·       1 medium sweet potato, cut into 1/2-inch cubes

1 small red onion, diced

·       2 Tbsp avocado or olive oil

1 avocado chopped into bite size chunks

1 head of romaine lettuce

·       muun chi crackers or your favorite chip crumbled

Or 1/2 c pumpkin seed

Chopped avocado

No meat ground protein

·       1 c cooked black beans  

·       1 c walnuts

·       ½ c tomato puréed

·       l chopped tomato

·       1 Tbsp smoked paprika

·       1 ½ tsp muun chi fermented root or fresh garlic

·       1 tsp chili pepper

·       1/4 tsp cayenne pepper if you like spicy

·       1/2 tsp sea salt

·       1/4 tsp black pepper

·      

Grind the nuts, keep it chunky and not mushy.

Add the black beans and pulse til blended but chunk. Add the remaining ingredients.

Creamy Dressing

¾ c cashews

1 small jalapeno

1T muun chi fermented roots or minced garlic

2/3 c warm water

salt and pepper to taste

Soak the cashews for 15 minutes. Then drain. Add all the ingredients into a blender until smooth. Serve the veggies on top of the chopped romaine. Top with the creamy dressing and sing for the joy of family and friends… good food!