Mid-Week taco salad bowl

Written By Carys Cook

SERVES 1 PREP 30 MINS | COOK 15 MINS | TOTAL 45 MINS

What’s not to love about this simple tortilla salad? It helps use up the odds and ends of commonly wasted foods!

Ingredients

  • 1 large tortilla

  • 1 cup shredded iceberg lettuce

  • 1 cup cooked rice

  • 1 cup cooked corn (optional)

  • A sprinkle of feta cheese

  • ½ red onion, finely diced

  • ½ cup diced cherry tomatoes

  • ¼ cup diced coriander

  • 1 serving crispy tofu (optional) marinaded in Tamari (optional)

  • 1 handful of beans e.g. kidney, chickpeas (optional)

  • Fresh parsley for garnish

Guacamole (optional)

  • 2 avocados

  • 1 garlic clove, minced

  • 2 tbsp olive oil

  • 1 tbsp coriander, chopped

  • Chili flakes, to taste

  • ½ lime

  • Season to taste

Tahini Dressing

  • ⅓ cup tahini (light tahini)

  • 1 lemon, juiced

  • 1 tbsp maple syrup

  • 1 garlic clove, minced

Instructions

Preheat the oven to 200°C. Place a large tortilla into an oven-safe bowl or small pot, folding the edges inward to form a bowl shape. Bake until crisp, about 15 minutes. Carefully remove the tortilla bowl and set aside.

Assemble the taco salad bowl by layering all the listed ingredients inside the tortilla bowl.

Serve and enjoy immediately!

Notes

To prepare the Tahini Dressing, mix all the ingredients and add water until you reach the desired consistency.

Store any leftover Tahini Dressing in the refrigerator for up to 5 days.

Carys Cook
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