Guacamole Taco Salad Bowls from Laura Theodore

The mouthwatering plant-based recipes keep coming your way! As promised, here's the second featured recipe from Laura Theodore's season five of the Jazzy Vegetarian.

Be sure to check out the new season of the Jazzy Vegetarian, starring Laura Theodore, on the CREATE Network! The award-winning season is filled with “ved-ucational” guests, and plenty of jazzy-licious, plant-based recipes. From Sunday Brunch to a Garden-Fresh Dinner, Laura Theodore—with help from celebrity guests like Lidia Bastianich, Julieanna Hever, and Rickey Medlocke, (lead guitarist of the legendary rock band Lynyrd Skynyrd); — cooks healthy, delicious food for family and friends. Beginning May 4tH, Jazzy Vegetarian airs on CREATE Network every Wednesday at 8:30AM EST and 2:30PM EST, and Sunday at 8:30AM EST.(Check local listings here for time slots in your area).

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Guacamole Taco Salad Bowls

Makes 4 servings / Ease Factor 3

These tempting taco bowls make the perfect hearty lunch or light supper. Quick to make, these crisp, baked tortillas serve as the base, while the creamy, flavorful avocado and leafy green filling creates a true “one-dish” meal or generous first-course appetizer.  Great for company, too!

TACO BOWLS

4 8- to 10-inch whole-grain tortillas (spicy variety works well)

 

SALAD

2 large ripe avocados

2 tablespoons freshly squeezed lemon juice

1 teaspoon chili powder

¼ teaspoon ground turmeric

¼ teaspoon smoked paprika

¼ teaspoon sea salt, plus more as needed

1?16 to 1?8 teaspoon cayenne pepper (optional)

1 medium tomato, diced

½ medium sweet onion, diced

2½ cups thinly sliced romaine lettuce

¼ cup chopped fresh parsley or cilantro, for garnish (optional)

Zest of one lemon, for garnish (optional)

 

Preheat the oven to 400 degrees F. Line a medium, rimmed baking pan with unbleached parchment paper.

Arrange four small oven-safe bowls upside down on the prepared pan. Drape a tortilla over the bottom of each bowl, arranging it in the shape of an upside-down “bowl.”

Bake for 10 to 15 minutes, or until the tortillas are crisp and almost firm to the touch, checking them often so they do not burn. Carefully transfer the pan with the bowls on it to a wire rack and let cool at least 5 minutes before serving (see note).

Meanwhile, to prepare the guacamole, peel, pit, and rough chop the avocados. Put the chopped avocados, lemon juice, chili powder, turmeric, smoked paprika, sea salt and cayenne pepper (optional) in a medium-sized bowl and mash with a potato masher or large fork until combined. Gently fold in the tomatoes and onion.

To assemble the salads, carefully remove each cooled taco “bowl” and place it in the center of a medium-sized salad plate. Place one-quarter of the sliced romaine in the bottom of each taco “bowl.” Top with one-quarter of the guacamole mixture. Garnish with a sprinkle of chopped fresh parsley or cilantro, and lemon zest (optional). Serve immediately.

Chef’s Note:?Taco bowls may be prepared up to 6 hours before serving. After cooling, keep loosely covered until you are ready to assemble the salads.

Amount per serving, based on 4 servings: 229 Calories; 14g Fat; 3g Saturated fat; 5g Protein; 253mg Sodium; 27g Total Carbohydrate; 6g Sugars; 7g Fiber

Recipe from Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet ©Laura Theodore 2015, Jazzy Vegetarian, LLC. Reprinted by permission.More information at www.vegan-ease.com and www.jazzyvegetarian.com

See Laura Theodore's Spinach-Tomato Vegan Omelet recipe here...