The Pure Vegan

One Dish Meal: Black Bean Taco Salad (party sized)

 

12 romaine hearts, chopped

16 oz. corn kernels (fresh or frozen and thawed)

1 16 oz. cans diced tomatoes with green chilis

32 oz can of black beans, drained

1 head broccoli, chopped into bite sized pieces

Roasted sweet potatoes (see recipe below)

Vegetarian crumbles like Boca or Beyond Meat (prepared- see recipe below)

Sautéed peppers and onion (see recipe below)

1 recipe Chili- maple ranch dressing (see recipe below)

 

Toss all ingredients together (except salad dressing). Serve with salad dressing and tortilla chips. (Option: You could also turn this dish into fajitas or tacos)

 

For the sweet potatoes:

2 large sweet potatoes, peeled and cubed

¼ olive oil

Salt and pepper to taste

Preheat oven to 375. Assemble sweet potatoes in a single payer in an oven safe dish like a glass pyrex. Drizzle with olive oil and toss to coat evenly. Sprinkle with salt and pepper. Roast at 375 until golden brown and soft, approx.. 45 minutes. Set aside to cool.

For the Vegetarian crumbles

1 Tbs. olive oil

1 onion chopped

5 cloves garlic, minced

1 Tbs. chili powder

1 tsp. cumin

½ tsp salt (or to taste)

1 package vegan crumbles such as Beyond Meat and Boca (available at Publix, Target, Whole Foods, Walmart)

1 can diced tomatoes with green chilis

1 Tbs. maple syrup

1 tsp instant coffee

Heat 1 Tbs oil over medium heat. Cook until beginning to turn golden. Add 5 cloves chopped garlic and continue to sauté another minute. Add chili powder, cumin and salt to taste. Add 1 package crumbles and sauté about 5 minutes or until starting to brown. Add diced tomatoes, stir and simmer 5 minutes. Add maple syrup and instant coffee. Stir and cook another 1-2 minutes. Set aside and allow to cool.

 

For peppers:

1-2 Tbs. olive oil

2 red peppers, sliced

1 green pepper, sliced

 1 small onion, sliced

3 cloves garlic, minced

Juice of 1 lime

1 tsp. dried cilantro or 1 Tbs. fresh

Salt and pepper to taste

Heat oil over medium heat. Add onions and cook until translucent. Add garlic. Cook 1 minute. Add peppers. Toss and turn up heat to medium high. Cook until starting to brown, tossing occasionally. Add lime juice, salt, and cilantro. Continue to saute until veggies are slightly browned but still colorful. Set aside allow to cool.

 

For Chili- maple ranch salad dressing:

1 container Just Mayo (or other vegan mayo- available at Target, Publix, Winn Dixie)

2 tsp. maple syrup

Juice of 2 small limes

1 Tbs. white wine vinegar

 1tsp. oregano

 1 tsp. cumin

 2 tsp. chili powder

 3 large cloves of garlic

 Salt and pepper to taste

 

Put all ingredients in a food processor and process until smooth.