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recipes

Kim's Vegan  TACO SALAD BOWL

By Poosh
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 Photo credit @kimkardashian
@kimkardashian

In case you missed our Poosh Your Wellness event, you can still watch Kim’s cooking class where she walked us through one of her favorite plant-based meals, ~vegan~ tacos. Today we’re deconstructing the flavorful dish with her taco salad bowl. We spoke with Kim’s chef, Marina Cunningham, who gave us the exact way she preps the salad version of the vegan tacos. Read on to learn the step-by-step instructions.

kim kardashian’s Vegan Taco Salad Bowl
@chefmarinala
kim kardashian’s Vegan Taco Salad Bowl recipe
@chefmarinala

Kim’s Vegan Taco Salad Bowl

Recipe Type:Lunch/Dinner
Dietary Info:Vegan, Gluten-Free, Soy-Free
Serving Size:4
Prep Time:25 mins
Cook Time:20 mins
Total Time:45 mins

Ingredients:

Salad:
2 cups organic romaine and butter lettuce, washed, dried, and chopped/torn
3-4 Persian cucumbers, skin on and thinly sliced
1 cup cherry or grape tomatoes, halved
1 can organic black beans, drained and rinsed
1-2 very ripe plantains, sliced and pan-fried until golden
1 large or 2 small avocados, sliced
1 cup Violife colby jack or cheddar shreds
1/2 cup plant-based sour cream

Beyond Beef:
1 tablespoon avocado oil
1 lb Beyond Meat ground “beef”
2 teaspoons cumin
2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
3/4 teaspoon oregano
1/2 teaspoon salt
Pinch black pepper
2 tablespoons water
1 tablespoon agave
1 tablespoon organic ketchup

Corn sauté:
2 ears fresh corn
1 tablespoon vegan and soy-free butter
1 teaspoon agave
Garlic salt and pepper to taste

Bulgur:
1 cup bulgur
2 cups water
1 tablespoon olive oil or vegan butter
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon kosher salt

Corn tortilla “crunchies”:
4 small size corn tortillas
Any high-smoke-point oil
Lawry’s seasoned salt, to taste

Southwest BBQ dressing:
1/2 cup Follow Your Heart soy-free Vegenaise
1/4 cup water
1/4 cup Sweet Baby Ray’s BBQ sauce
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons fresh lime juice

Instructions:

1. Heat avocado oil in a large skillet over medium-high heat. Once hot, add the ground “beef” and break up into crumbles with a wooden spoon.
2. Add the cumin, chili powder, garlic powder, onion powder, oregano, salt, and pepper, and stir.
3. Once the grounds are browned, add the water to deglaze, scraping the bottom.
4. Cook until the water is mostly evaporated and then stir in the ketchup and agave.
5. Taste for seasoning and add salt and pepper to taste.

Corn sauté:
1. Slice the corn off of the cob.
2. Add the vegan butter to a sauté pan over medium heat.
3. Once melted, add the corn and sauté for 3-4 minutes.
4. Remove from heat and add agave, garlic salt, and pepper to taste.

Bulgur:
1. Add all ingredients to a saucepot. Bring to a boil, then cover and reduce heat to a simmer.
2. Cook until tender, about 12-14 minutes. Fluff with a fork.

Corn tortilla “crunchies”:
1. Slice the tortillas thinly into strips.
2. Fry in oil until golden brown and drain on paper towels.
3. Immediately sprinkle with Lawry’s seasoned salt (or garlic salt).

Southwest BBQ Dressing:
1. Place all ingredients in a blender and blend. Add more water if needed to thin to desired consistency. Add salt to taste.

Assemble your bowl:
1. Add greens on the bottom.
2. Arrange toppings over the greens—cucumbers, tomatoes, beans, plantains, avocado, cheese, sour cream, corn, bulgur, and taco “meat.”
3. Drizzle with dressing.
4. Add crunchies on top.

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