Cauliflower Taco Salad
This salad combines spicy and tangy flavors together to create a fun and filling summer salad. This salad is oil-free, grain-free, nut-free, vegan, gluten-free, and honestly probably free of anything you're concerned about! It is also high protein, high fiber, and high veggie!
Happy Saturday! I know Cinco De Mayo was a few weeks ago, but I feel like the whole month of May should just be a holiday of celebrating mexican food, because it is just that good. I really love mexican, because there is endless dishes that you can make, and veganism, as well as make healthy. You can also easily adjust it to your preferences. Another reason to love it is because the volumes are insane. I am not ashamed to say I crushed this bowl single handedly. This is great for weight management, because you can fill yourself up by eating less calorie dense foods, which helps cut total calorie consumption down, which is the only way to lose weight (calorie deficit).
This salad is also great for summer, because the toppings are light. I always prefer eating foods like this in the summer, because I hate feeling super full when it's hot out, because then I just sweat and feel disgusting. I also like these lighter meals, because #croptops and #bikinis, and I don't want my stomach poppin' lol (also, not body shaming saying you should 't wear these if you have a stomach, just saying personally I like when my stomach is flatter lol).
Since the cauliflower is packed full of flavor, and the lime and cilantro add more, there is not really a dressing for this salad. However you could totally add the avocado, cilantro, and lime to a blender, and create a creamy dressing. Honestly, when I meal prepped this that is how I ate it, I just served it like this for pictures, full transparency! Alright, I'm tired and don't feel like dragging this post on, so let's get to that recipe!
Total time: 20 Minutes
1 Small/medium head of cauliflower
1 Bell pepper
2 Garlic cloves
1 Heart of romaine
2 Roma tomatoes
1/2 Cup pinto beans
1/2 Cup black beans
1 Tablespoon chili powder
2 Tablespoons tomato paste
2 Teaspoons cumin
1 Tablespoon nutritional yeast
1 Teaspoon paprika
Begin by sauteing the onion and garlic together in a pan. Add the pepper then cauliflower. Add spices/tomato paste/nutritional yeast and cook until vegetables are soft.
Chop romaine and place into the base of your bowls. Strain and rinse the beans and add. Shred the carrot and add. Top with avocado, tomato, cilantro, and lime and enjoy!