Huge Vegetarian Taco Salad
This filling meatless taco salad is ideal for meal prep lunches.
Servings: 4 servings
Calories: 435kcal
Ingredients
For the Creamy Lime Dressing
- 1/2 cup raw cashews soaked in water for 4-8 hours and rinsed
- 1/4 cup fresh lime juice
- 1/4 cup water
- 1 tablespoon olive oil
- 1 clove garlic
- 1/2 teaspoon ground cumin
- Salt to taste
For the Farro Taco Meat
- 1 cup farro cooked according to package instructions and drained (about 2 1/2 cups cooked)
- 1/2 cup mild salsa
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- Pinch of cayenne pepper
- Salt to taste
For the salad
- 2 medium heads romaine lettuce chopped
- 1 large tomato diced or 1 cup grape tomatoes, halved
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen fire-roasted corn kernels thawed
- 1 cup broken tortilla chips
- 1/2 cup sliced green onions
- Cilantro lime wedges, salsa, sliced black olives, and/or guacamole for serving, if desired
Instructions
To make the Creamy Lime Dressing:
- Combine all of the ingredients in a blender or food processor. Blend until smooth and creamy and season with salt to taste.
To make the Farro Taco Meat:
- Combine all of the ingredients in a medium saucepan over medium heat.
- Cook the farro, stirring often, for about 5 minutes or until heated through. Set aside.
To assemble the salad:
- Divide the lettuce onto 4 salad bowls or plates. Layer the remaining toppings as follows: diced tomato, black beans, corn, farro taco meat, tortilla chips and green onions. Drizzle the Creamy Lime Dressing over the salads. Top with optional garnishes, if desired.
Notes
If you like a lot of dressing, you may want to double the dressing recipe.
Nutrition
Serving: 1/4 of recipe | Calories: 435kcal | Carbohydrates: 63.4g | Protein: 17.9g | Fat: 14.6g | Saturated Fat: 2.1g | Fiber: 18g | Sugar: 12.3g