Vegetarian Taco Salad

This Vegetarian Taco Salad with Sweet Potato Croutons is such a fun and nourishing dish to enjoy throughout the week! It is packed with plant-based protein from the black beans and quinoa, which are cooked to perfection in a blend of smokey spices. The salad features fresh veggies like lettuce and tomatoes and is tossed in a delicious and creamy cilantro dressing. Topping off this salad with crushed tortilla chips is the perfect way to elevate each bite!

Details:

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 5 cups shredded lettuce
• 1 cup halved cherry tomatoes
• 1 cup Roots sweet potato croutons
• 1 cup corn kernels
• 1 cup black beans
• 1 cup crushed tortilla chips
• ⅓ cup shredded cheddar

• 1 cup chicken broth
• ½ red onion, finely chopped
• 2 garlic cloves, minced
• ½ cup uncooked quinoa
• 1 tbsp avocado oil
• 1 tsp chili powder
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt

• ⅓ cup extra virgin olive oil
• ¼ c cilantro
• ½ avocado
• 3 tbsp lime juice
• 1 tbsp honey
• salt and pepper

Instructions:

1. Preheat the air fryer to 400° F. 
2. Sauté the onion, garlic, and spices in avocado oil in a medium-sized saucepan for about 5 minutes. Add the quinoa and chicken broth and bring to a boil. Cover, lower heat, and cook for 25-30 minutes. Add the beans and mix with the quinoa. Set aside. 
3. Meanwhile, cook the sweet potato croutons in the air fryer for 7-9 minutes, until slightly golden and crispy. 
4. Make the dressing by adding all the ingredients to a food processor and pulse until creamy.
5. Assemble your salad! Add the lettuce, tomatoes, corn, cheese, sweet potato croutons, quinoa and bean mix, and crushed tortilla chips. 
6. Drizzle the dressing on top and serve!