Raw Vegan Taco Salad

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    Raw
    Submitted by
    Avatar of Katharine S

    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!

    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

    Serving Size

    1 1/2 cup

    Prep Time

    30 minutes

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      Raw Vegan Taco Salad

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