This summer heat just won't quit. We've got another hot week ahead here in Ottawa, which means I'm avoiding my stove, my oven, or anything that'll heat up my house. If you're looking for a no-cooking-required simple summer recipe, you're in luck.
You may have seen a raw taco bowl on my blog before, but it's making a comeback. I've simplified the recipe and collaborated with my friend Ana Tavares to shot some beautiful photos. This recipe has been on high rotation at my cooking lessons this summer and is also a favourite in my household. Ana told me her family also loved the bowls as they were the lucky recipients of the leftovers following the photoshoot. Scroll down to get the full recipe. Please let me know if you've tried it out. I'd love your feedback!
RAW TACO SALAD BOWL
Makes 4 servings
1 cup walnuts
1/2 packed cup sun-dried tomatoes or sun-dried tomatoes in oil
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/8 - 1/4 teaspoon salt (adjust to taste)
Pinch of chili flakes or cayenne pepper, optional (for those who like it spicy!)
Tahini Sour Cream:
1/2 cup tahini
1/2 cup water
1/4 cup fresh lime juice (2 to 3 limes)
1/2 teaspoon sea salt
2 tablespoon olive oil or avocado oil
1 small clove garlic clove, roughly chopped
Approximately 8 cups leafy greens of your choice (arugula or finely chopped kale are my favourites)
1 pint grape tomatoes, halved
1/2 of a small red onion, small dice
3 - 4 green onions roughly chopped
1/4 bunch cilantro, roughly chopped, for garnish
If you're using sun-dried tomatoes in oil skip this step. If using sun-dried tomatoes (just dried tomatoes and salt, no oil), add them to a bowl and cover them in water and leave them to soak for 1 - 2 hours to soften them. Drain.
Process all of the Walnut Meat ingredients in a food processor until well combined, but still chunky and crumbly (with a meaty texture).
Combine all of the Tahini Sour Cream ingredients in the blender and process until smooth. If it's too thick, add some water to loosen.
To assemble your salad: place about 2 cups of leafy greens in a bowl. Top the salad with the fresh tomatoes, a sprinkling of red onions and green onions. Then add the walnut meat and drizzle about 1/4 cup of dressing on your salad. Garnish with cilantro and enjoy!
If you enjoyed the recipe I shared above be sure to check out my Plant-Based Breakthrough Program, which is a 4 week online course focussed on health, nutrition, meal planning, and cooking. For details on when the next program starts click here. You can also join my Plant-Based Breakthrough Community on Facebook where I share recipes, inspiration, and information on plant-based nutrition.