10 Minute All Veggie Taco Salad!
All Veggie Taco Salad Recipe
1/2 Cup Fresh Pico De Gallo Salsa (I used mango!)
1/2 Cup Cauliflower Rice
1/4 Cup Black Beans
1/2 of an Avocado
1/2 Cup Baby Kale, Spinach, or greens of your choice.
1 tsp Mexican or Taco Seasoning Blend
1 Fresh Corn Tortilla
1 tsp Lime Juice
1 tsp Extra Virgin Olive Oil
Hot Sauce to taste
1 tsp coconut oil
Warm coconut oil over medium heat in a large sauté pan.
Add in cauliflower rice and seasoning, cook for 5 minutes.
While cooking, combine the lime juice and olive oil (add a pinch of salt & pepper if desired.) Toss with greens in a serving bowl.
Warm the tortilla in a the pan for 1 min on each side, when warm, add to bowl.
Add Pico de Gallo salsa and black beans into rice mixture in sauté pan. Let cook for 2-3 minutes until warm.
Add rice, salsa, and beans mixture into bowl next to greens, on top of the tortilla.
Top with half of an avocado & hot sauce as desired.