Taco Salad with Big Mountain Foods

Saturday, January 15, 2022

It's been a minute since I've shared anything here, especially a recipe! I'll be back another day to share more about what I've been up to, but for now I wanted to share a recipe I made featuring some tasty crumbles from Big Mountain Foods.

I discovered Big Mountain Foods products in the refrigerated section of a grocery store one day. I was intrigued by their products, especially because they were gluten and dairy free. I liked that they contained real ingredients and decided to try them out! I've since enjoyed the Breakfast Bites, Mushroom Bites and Cauli Crumble Veggie Grounds. When the company reached out and offered to send me some of their products to try and create a new recipe with, I was excited to play in the kitchen.

I was gifted a variety of Big Mountain Foods products, but decided to turn the Cauli Crumble Veggie Grounds into a Taco Salad. I love having a big salad with lots of flavourful ingredients for lunch. We've been spending lots of time at home over the last two years, which has meant many meals created in our kitchen. I fall in and out of love with salads, but the key thing is to have lots of flavours, textures and colours to keep them interesting! This salad looks like a bit of a production, but the end result is definitely worth it.

This Taco Salad recipe is gluten free, dairy free and vegan, and features the Big Mountain Foods Cauli Crumble Veggie Grounds

Taco Salad

Serves 2-3
  • 1/2 Tbsp coconut oil
  • Big Mountain Foods Cauli Crumble Veggie Grounds
  • 1 small red onion, diced
  • 1/2 jalapeƱo, diced (more or less depending on your preference for spice!)
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 Tbsp gluten free tamari
  • 1 avocado
  • 1 lime, divided
  • 2 Tbsp cilantro, chopped
  • Salt
  • Garlic powder
  • 1 heart romaine lettuce, chopped
  • 10 cherry tomatoes, chopped
  • 1/2 cup corn
  • 2 green onions, chopped
  1. Heat a large pan over medium heat and add coconut oil. Add 3/4 of the red onion and jalapeno and saute 4-5 minutes until onions have softened. 
  2. Add cumin, chili powder and Tamari and saute for one minute more. 
  3. Add Cauli Crumble Veggie Grounds to the pan and saute for 4-5 minutes, stirring with a wooden spoon to break up any large clumps. 
  4. While the taco crumbles are cooking, make your guacamole. Add avocado, remaining 1/4 of the red onion, cilantro, and dash of garlic powder to a small bowl. Juice the lime and add 1/2 of the juice to the guac. Mash everything together with a fork. Season with salt to taste. 
  5. Assemble your salad by adding lettuce to a two large bowls. Top lettuce with remaining lime juice. Divide cherry tomatoes, corn, green onion, guacamole and taco crumbles amongst the bowls to serve. 
If you're short on time, skip making the guacamole and use sliced avocado. If you have extra time, you could also make a cashew sour cream with soaked cashews, lemon juice and salt for some added creaminess. Feel free to use any other greens in place of romaine. 

Thank you to Big Mountain Foods for sending me some of their products to try out. You can check out their website to find a store near you to purchase their products and check out their Instagram for more delicious recipe inspiration.

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