Raw Vegan Taco Salad
rating(s)
Raw
Category:
Instructions
Soak your seeds in enough cool water to cover for 2-3 hours (or, if not raw, quick soak for 10 min in boiling water). Drain, then combine in a food processor with the remaining crumble ingredients; set aside.
Mix the guacamole ingredients in a small bowl, then set aside for topping.
Combine salsa ingredients in a medium bowl and set aside.
Mix tahini ingredients well for at least 3 minutes until creamy.
Now you can assemble your bowl layering the zucchini, crumble, salsa, guacamole and drizzle with tahini - OR, create a bowl as pictured, with zucchini, crumble, and salsa in separate sections, guacamole on top and tahini drizzle.
Garnish with cilantro, serve and enjoy!
Mix the guacamole ingredients in a small bowl, then set aside for topping.
Combine salsa ingredients in a medium bowl and set aside.
Mix tahini ingredients well for at least 3 minutes until creamy.
Now you can assemble your bowl layering the zucchini, crumble, salsa, guacamole and drizzle with tahini - OR, create a bowl as pictured, with zucchini, crumble, and salsa in separate sections, guacamole on top and tahini drizzle.
Garnish with cilantro, serve and enjoy!
Ingredients
For the base:
2 large zucchini, grated on the coarsest side of a box grater
For the raw crumble:
3/4 cup pumpkin seeds
3/4 cup sunflower seeds
Water, to soak
Coconut aminos, to taste
Adzuki bean (or chickpea) miso, to taste
Maple syrup or agave, to taste
Fresh dill, to taste
For the guacamole:
3 avocados, mashed
2 lemons, juiced
Garlic powder, to taste
Onion powder, to taste
Salt, to taste
For the salsa:
tomatoes, finely chopped, to taste
Onions, finely chopped, to taste
Cilantro, finely chopped, to taste
Sea salt and black pepper, to taste
For the tahini dressing:
2 lemons, juiced
1/2 cup raw tahini
Salt, to taste
Smoked paprika, to taste
2 large zucchini, grated on the coarsest side of a box grater
For the raw crumble:
3/4 cup pumpkin seeds
3/4 cup sunflower seeds
Water, to soak
Coconut aminos, to taste
Adzuki bean (or chickpea) miso, to taste
Maple syrup or agave, to taste
Fresh dill, to taste
For the guacamole:
3 avocados, mashed
2 lemons, juiced
Garlic powder, to taste
Onion powder, to taste
Salt, to taste
For the salsa:
tomatoes, finely chopped, to taste
Onions, finely chopped, to taste
Cilantro, finely chopped, to taste
Sea salt and black pepper, to taste
For the tahini dressing:
2 lemons, juiced
1/2 cup raw tahini
Salt, to taste
Smoked paprika, to taste
Serving Size
1 1/2 cupPrep Time
30 minutes
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