Salsa and sour cream are obvious toppings for traditional taco salads, but for something dairy-free I went with a creamy cilantro-lime dressing that I made up on the spot. It was so good I was inspired to make this recipe and douse it in the stuff. Green gold, I call it. If you’re in the market for a satisfying vegan and gluten free appetizer or entree, this is the recipe for you. The whole thing comes together in about 30 minutes and is made with some seriously healthy eats: Spiced, Roasted Sweet PotatoesQuinoaBlack BeansDark Leafy LettuceAvocadosLimesCilantro& Olive Oil While your sweet potatoes and quinoa are cooking, whip up your dressing! It requires just 6 ingredients and is SO creamy and flavorful. Avocado provides plenty of healthy fat, fiber and a little protein, and makes the texture super creamy. Flavor comes from sea salt, lime juice, cumin, agave and cilantro. Olive oil adds more healthy fat and a velvety finish. This stuff is so dang good, and it makes about 1 cup worth! So keep leftovers in a jar for other salads and Mexican dishes throughout the week. Next comes assembly! Simply arrange your lettuce on a plate and top with quinoa, black beans, roasted sweet potatoes, and a bit of the cilantro-lime dressing. John and I split these for lunch and polished the plate! They’re so light, flavorful and healthy, yet entirely satisfying. If you have vegan or vegetarian friends, they’ll definitely love you for making these. But I think they’re filling enough to please even hearty meat eaters. If you give them a shot, let me know! Take a photo and tag it #minimalistbaker on Instagram. I’d love to see! Cheers.
