Vegan Fiesta Taco Bowl Recipe from Chloe Coscarelli

Vegan Taco Bowl Recipe

Picture: Christina Holmes

By Chloe Coscarelli, writer of Chloe Taste: Saucy, Crispy, Spicy Vegan

A vegan salad can’t simply have leaves and veggies. It must be tremendous hearty with attention-grabbing textures and flavors. This recipe is form of like a hybrid between a bowl and a salad as a result of it has simply the proper stability between contemporary uncooked veggies and heat, spiced cooked parts. The dressing isn’t your typical inexperienced goddess as a result of it’s lighter, tangier and extra refreshing than the standard dairy-based recipe. The dressing will be made prematurely and saved in an hermetic container within the fridge for as much as three days. To make it gluten-free, change the seitan with tempeh and ensure the tortilla chips are gluten-free.

RELATED: Inside Chloe Coscarelli’s New Vegan Cookbook (Plus three New Recipes)

Fiesta Taco Bowl Recipe

Serves 5


For the inexperienced goddess dressing:
1/three cup olive oil
1/four cup lime juice
half cup chopped contemporary cilantro
2 tablespoons agave nectar
1 jalapeño, seeded
1/four teaspoon sea salt
1/four teaspoon freshly floor black pepper

For the salad:
2 heads (about 15 ounces) romaine lettuce, reduce or torn into bite-size items
1 cup cooked quinoa
1 cup canned black beans, drained and rinsed
1 cup (6 ounces) frozen candy yellow corn, thawed
1 cup (5 ounces) halved cherry tomatoes
1 avocado, mashed
Crispy Tortilla Strips
Lime wedges

For the smoky seitan:
2 tablespoons olive oil
eight ounces floor seitan
1 teaspoon chili powder
1 teaspoon smoked paprika
Pinch of cayenne pepper
Sea salt

Fo the lime bitter cream:
Makes 1 cup
1 cup silken tofu
1/four cup olive oil
2 tablespoons lime juice
half teaspoon sea salt


  • Mix all of the dressing components in a blender or meals processor and mix till clean. Put aside.
  • In a big skillet, warmth the olive oil over medium warmth. When it shimmers, add the seitan, chili powder, smoked paprika and cayenne and prepare dinner till heated by way of. Add water one tablespoon at a time if the pan appears dry. Season with salt.
  • To assemble, in a big bowl, toss collectively the romaine, quinoa, black beans, corn, cherry tomatoes, and sufficient dressing to coat. Portion into bowls and high every serving with mashed avocado, smoky seitan and crispy tortilla strips, if desired.
  • Utilizing a blender or meals processor, mix all of the bitter cream components and mix till clean. Retailer in an hermetic container within the fridge for as much as 5 days.
  • Dollop the bowl with lime bitter cream and serve with a lime wedge.
  • The Skinny

    Reprinted from Chloe Taste. Copyright © 2018 by CKC Gross sales, LLC. Images copyright © 2018 by Christina Holmes. Revealed by Clarkson Potter/Publishers, an imprint of Penguin Random Home, LLC.

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