I sometimes feel like vegetarians and vegans get the short end of the stick when it comes to having good meals or ordering good meals out in general. So, this is my Red Kidney Bean Spicy Taco Salad.
Or you're someone who loves to have taco bowls but want a plant-based way to eat them? This bowl is for you! It's packed full of the daily nutrients your body needs and it's truly a summer favorite.
Yields: 1
Portion: 1 bowl
Prep time: 15 minutes
Total time: 20 minutes
This recipe is dairy free, gluten free, and vegan.
Ingredients:
½ can of red kidney beans
½ head of lettuce
2 celery stalks
1 mini yellow pepper
¼ cup of fresh cilantro
½ avocado
¼ cup of quinoa
2 TBSPS of hot pico de gallo @traderjoes
2 limes
1-2 TBSPS of extra virgin olive oil
Salt
Garlic powder, lemon pepper seasoning, chili lime seasoning
Instructions:
1. Boil 1 cup of quinoa in either water and salt or veggie broth.
2. While this is happening: wash 1 can of red kidney beans.
3. Chop up lettuce, celery stalks, mini yellow pepper, cilantro, and avocado.
4. Put the lettuce in a bowl, add ¼ cup of quinoa, ½ can of red kidney beans, chopped yellow pepper and celery to the bowl as well.
5. Now, add 3 scoops of @traderjoes hot pico de Gallo.
6. Add the avocado and cilantro on top of the bowl.
7. In a separate bowl, squeeze in 2 limes, add 1-2 TBSPs of olive oil, salt, garlic powder, lemon pepper seasoning, chili lime seasoning to your liking and mix!
8. Pour on the bowl and mix. Taste test for more salt. Add if necessary. Enjoy!
I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.
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