I love a good taco bowl. This salad is my favorite, super clean, super charged, healthiest version of all of my taco bowl variations. And the best part is, it is so delicious you will forget you are even doing something good for yourself. Although I am not vegan, I truly appreciate having a couple of solid vegan salads and meals I can whip up mid week when I am busy, or after an indulgent meal the night before when I am just craving vegetable, nutrient-packed goodness.
This meal makes amazing leftovers too. So perfect for lunch on the go the next day. Just omit the avocado from the leftovers and make sure to keep your dressing on the side.
The sauce. Full disclosure, I am a huge fan of sour cream. I would eat it with a spoon if I could. And I actually have dip recipes that aren’t too far off from doing exactly just that. This vegan take on sour cream, however, is truly delicious and addicting. The creaminess of the cashews and the fresh flavor of cilantro is pretty magical. I can’t wait to see what you think. And the best part is, you can definitely eat this “sour cream” with a spoon, and feel pretty damn good about it.
Black Bean and Mango Quinoa Salad
- 1 1/2 cups uncooked quinoa
- 2 mango, diced
- 1 bell pepper, any color, diced.
- 1 cup cherry tomatoes, any variety. Sliced in half.
- 2 avocado, sliced.
- 1 can black beans
- 1/3 cup cilantro, torn.
- 1/3 cup green onion, finely chopped.
- juice of 1 lime
- 1/2 t cumin
- 1/2 t paprika
- 1/2 t chili
- optional dash of cayenne (if you love heat)
Cook quinoa in pot with lid. Bring water to a boil. Add quinoa, put lid on, and reduce to simmer. Cook 20 minutes. Take off heat. Let sit with lid on for another 10 minutes to make quinoa nice and fluffy.
To serve, place cooked quinoa in a bowl. Mix lime juice with spices. Stir the spicy lime juice into the quinoa.
Place all of your veggies on top for a beautiful presentation for dinner or a potluck. To serve, mix the salad together.
For added deliciousness, serve with cilantro cashew sour cream.