Loaded Taco Salad Bowl with Lime Crema
Ingredients
Taco Bowl
-
1 or 2
pieces
small 6 inch taco shell
-
1
cup
halved cherry tomatoes
-
3
cloves
garlic
-
1
teaspoon
olive oil
-
½
teaspoon
garlic powder
-
a pinch
sea salt
-
6
cups
mixed greens
-
½
pieces
avocado
-
¼
cup
shredded cheddar cheese or vegan cheese shreds
-
½
cup
black beans
-
¼
cup
corn
-
3
tablespoons
diced jalapeños, de-seeded
Lime Crema
-
3
cloves
roasted garlic
-
¼
cup
Greek vegan yogurt or regular vegan yogurt
-
to taste
sea salt and pepper
-
1
tablespoon
water
-
½
pieces
lime (juice)
Instructions
- Preheat the oven to 350°F and prepare a cookie sheet with parchment paper.
- Rub the taco shells and tomatoes with olive oil and garlic powder, then sprinkle with salt.
- Bake for 13 minutes, checking to prevent burning; optionally, bake the tomatoes and garlic longer for more flavor.
- Remove from the oven and peel the garlic skins.
- Assemble the salad with mixed greens, avocado, cheese, black beans, corn, jalapeños, and the baked taco shells and tomatoes.
- For the lime crema, mash the roasted garlic in a bowl, then mix in the yogurt, water, lime juice, and season with salt and pepper.
- Pour the lime crema over the salad, mix well, and enjoy!
Nutrition Facts (estimated)
Servings
2 servings
Calories
334
Total fat
17g
Total carbohydrates
38g
Total protein
13g
Sodium
443mg
Cholesterol
15mg
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