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Salads are the perfect go-to meal when you are looking for something healthy and filling. For those looking for vegan options, there’s no dearth of salad recipes to try from. One such is Kim Kardashian’s favourite, vegan taco salad. Kim, who has often spoken about the benefits of a plant-based diet, often shares sneak peeks into her food choices.
If you want to try it too, sister Kourtney Kardashian has come to your rescue. Her media platform Poosh, which shares exclusive content about their fitness and food preferences, posted the recipe for Kim’s favourite vegan taco salad that you can easily whip out at home.
For Salad:
*2 cups organic romaine and butter lettuce, washed, dried, and chopped/torn
*3-4 Persian cucumbers, skin on and thinly sliced
*1 cup cherry or grape tomatoes, halved
*1 can organic black beans, drained and rinsed
*1-2 very ripe plantains, sliced and pan-fried until golden
*1 large or 2 small avocados, sliced
*1 cup Violife colby jack or cheddar shreds
*1/2 cup plant-based sour cream
For beyond beef (vegan beef):
*1 tablespoon avocado oil
*1 lb Beyond Meat ground “beef”
*2 teaspoons cumin
*2 teaspoons chili powder
*1 1/2 teaspoons garlic powder
*1 1/2 teaspoons onion powder
*3/4 teaspoon oregano
*1/2 teaspoon salt
*Pinch black pepper
*2 tablespoons water
*1 tablespoon agave
*1 tablespoon organic ketchup
Corn sauté:
*2 ears of fresh corn
*1 tablespoon vegan and soy-free butter
*1 teaspoon agave
*Garlic salt and pepper to taste
Bulgur:
*1 cup bulgur
*2 cups water
*1 tablespoon olive oil or vegan butter
*1/4 teaspoon cumin
*1/4 teaspoon chilli powder
*1/4 teaspoon kosher salt
Corn tortilla crunchies:
*4 small size corn tortillas
*Any high-smoke-point oil
*Lawry’s seasoned salt, to taste
Southwest BBQ dressing:
*1/2 cup Follow Your Heart soy-free Vegenaise
*1/4 cup water
*1/4 cup BBQ sauce
*1/2 teaspoon cumin
*1/2 teaspoon garlic powder
*1/2 teaspoon onion powder
*2 teaspoons fresh lime juice
1. Heat avocado oil in a large skillet over medium-high heat. Once hot, add the ground “beef” and break it up into crumbles with a wooden spoon.
2. Add the cumin, chilli powder, garlic powder, onion powder, oregano, salt, and pepper, and stir.
3. Once the grounds are browned, add the water to deglaze, scraping the bottom.
4. Cook until the water is mostly evaporated and then stir in the ketchup and agave.
5. Taste for seasoning and add salt and pepper to taste.
Corn saute:
1. Slice the corn off of the cob.
2. Add the vegan butter to a sauté pan over medium heat.
3. Once melted, add the corn and sauté for 3-4 minutes.
4. Remove from heat and add agave, garlic salt, and pepper to taste.
Bulgur:
1. Add all ingredients to a saucepot. Bring to a boil, then cover and reduce heat to a simmer.
2. Cook until tender, about 12-14 minutes. Fluff with a fork.
Corn tortilla crunchies:
1. Slice the tortillas thinly into strips.
2. Fry in oil until golden brown and drain on paper towels.
3. Immediately sprinkle with Lawry’s seasoned salt (or garlic salt).
Southwest BBQ dressing:
1. Place all ingredients in a blender and blend. Add more water if needed to thin to desired consistency. Add salt to taste.
Assemble your bowl:
1. Add greens on the bottom.
2. Arrange toppings over the greens—cucumbers, tomatoes, beans, plantains, avocado, cheese, sour cream, corn, bulgur, and taco “meat.”
3. Drizzle with dressing.
4. Add crunchies on top.
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