Taco Bowl with Cheezy Dressing
All the flavours of a great taco in salad form!
Prep Time 30 minutes mins
Course Main Course, Salad
Dressing: makes 3 cups- store in fridge up to 1 week
- 2 cups bell peppers ,roughly chopped
- 2 cups raw cashews, soaked
- 1/4 cup water
- 1/4 cup nutritional yeast
- 3 tsp apple cider vinegar
- 2 tsp olive oil
- 1 tsp turmeric
- 1 tsp sea salt
Walnut Taco Meat-4 servings
- 2 cup raw walnuts
- 1 cup sun-dried tomatoes, not oil packed
- 1 tbsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- pinch of cayenne and chili powder
Bowl Ingredients
- 1 large head Romaine Lettuce
- 1 cup cherry tomatos sliced in half
- 1 avocado sliced
- fresh chopped parsley or cilantro
- 1 cup frozen or fresh corn
- 1/2 cup green onion, sliced
- 1 bag Neal Brother Tortillas
Add dressing ingredients to blender and blend until smooth. You may need to add a little more water here if it's too thick, just add a little at a time. Pour into container and set aside. Add the walnut taco filling ingredients to the food processor, pulse until you have a crumbly mix. Try to take it slow with this so you don't end up with walnut tomato butter!Wash and chop your romaine lettuce, halve your cherry tomatoes with a pairing knife and dice some avocado. If you are using frozen corn, just run under some hot water using a strainer. Set up 4 bowls, add a generous handful of romaine, 1/4 cup each of cherry tomatoes, corn and avocado. Scoop in 1/4 of the taco filling (approx 1/2 cup). Drizzle with cheeze sauce. Top with chopped cilantro or parsley and green onion. Serve with some tortilla chips. I like these ones: https://shop.nealbrothersfoods.com/collections/tortillas/products/organic-deep-blue-flax-tortillas
I like to use a hearty green in this salad since it's a heavier dressing. Romaine, arugula or baby kale work well but romaine is my top choice.
Keyword easy, Quick, weeknight