This Vegetarian Taco Salad recipe comes from our brand-new Thrive Winter Reset. It’s full of seasonal recipes with fresh ingredients to help you break bad eating habits and fall in love with new ones. Find out more about it by clicking here.
While we love creating zucchini noodles, a.k.a. “zoodles,” we have become quite smitten with sweet potato noodles, or “swoodles”. Isn’t that such a fun name?! They’re even more fun as the base for this uber healthy taco salad. It’s further proof that healthy food doesn’t equal boring! Have you bought a spiralizer yet?! It took me a while to get on board, but wow! I am so glad I did. The recipe below is a winner and takes the spiralizer to the pinnacle of perfection, if I do say so myself.
As we kick off our new Thrive Winter Reset, we want to share one of our favorite new recipes with you. This Spiralized Taco Salad is quite honestly my favorite recipe this program. It starts with lightly seasoned spiralized sweet potato that is quickly baked in the oven, and is then topped with walnut “meat”, thinly sliced kale, yummy avocado pico de gallo (with a tropical twist!), and cashew cream. It ticks off all the boxes: flavor (check!), colors (check!), nutritious (check!), fun to eat (check!), and it’s 100% plant-based and good for your body. Be sure to check out the video below (above the recipe box) to see how simple and fast it is to make.
Thrive is one of our most popular programs because it gives you a quick reset in just 7 days. That’s 7 days of delicious green smoothies twice a day (for breakfast and lunch) plus snacks, recipes for Thrive-approved beverages, and a healthy, filling and nutritious dinner each evening. We’ve focused on using seasonal and easy-to-find ingredients as well as accounting for your busy schedule. The meals and smoothies can be prepped in advance. But the most important part is really how good everything tastes!
This isn’t a diet, it’s a reset for times when maybe you’ve been a little too indulgent or you’re ready to give your body a little kickstart with a focus on plant-based goodness.
Thrive Winter Reset is:
- 100% plant-based and vegetarian
- Nutrient rich
- And 100% DELICIOUS!
Enrollment closes on February 18th to be part of our special Live Community 7-Day Reset so we can all go through the 7-day journey together.
What You’ll Get:
- A full, detailed three-meal-a-day plan (including snacks!)
- A shopping list
- Recipe prep tips
- Tasty recipes with gorgeous photos
- A guide with detailed info explaining the ins and outs of resetting and detoxing
- Physical book (optional)
If you’re ready to jump into 7 days of plant-based goodness, click here to sign up.
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Sweet potatoes are one of the healthiest foods you can add to your diet. We’re always looking for ways to serve them in an exciting way and this taco salad is perfection. Each healthy bite is full of mouthwatering flavor. It definitely hits the spot when you’re craving Mexican flavors.
- 1/2 cup walnuts (soaked overnight)
- 1–2 teaspoons fresh lime juice
- 1 clove garlic (finely minced)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Big pinch sea salt
For sweet potato/swoodles:
- 1 tablespoon olive oil
- 1 medium sweet potato (peeled, spiralized)
- ¼ teaspoon each: chili powder, cumin, paprika, garlic powder, sea salt, and black pepper
- Pinch ground cayenne (optional)
For avo pico de gallo:
- ½ medium avocado (diced)
- ¼ cup mango (diced)
- 1 tablespoon jalapeno (minced)
- 1 tablespoon fresh cilantro
- 1 garlic clove (minced)
- 1–2 teaspoons fresh lime juice
- Pinch sea salt
- 1 cup kale (cut into thin ribbons)
- 1–2 tablespoons Cashew Cream (scroll down to next recipe on this page)
- 1–2 fresh lime wedges
- Preheat oven to 425°f. Line a baking sheet with parchment paper or lightly grease.
- Place presoaked walnuts, lime juice, chili powder, cumin, and sea salt in a food processor. Pulse until finely chopped. Alternatively, finely chop the walnuts with a chef’s knife, place in a bowl and add the lime juice and spices. Refrigerate until ready to serve.
- 3.Toss the spiralized sweet potato with the olive oil and season with the spices, sea salt, black pepper, and cayenne. Arrange on the baking sheet. Bake for 15-20 minutes, or until tender.
- Meanwhile, prepare the avo pico. Stir together all of the ingredients and season with a pinch of sea salt.
- To serve, place the baked swoodles on a plate. Top with the walnut “meat,” kale ribbons, avo pico de gallo, and cilantro. Serve with lime wedge(s) on the side.
We love the versatility of this cashew cream. It can be used in place of heavy cream, yogurt, or sour cream.
1 cup raw cashews
Water, for soaking plus ¼ cup for blending
2 tablespoons fresh lemon juice, to taste
Pinch sea salt, to taste
- Place cashews in a medium bowl. Cover with plenty of water. Let soak 1-4 hours, or overnight. Drain and rinse well.
- Place the soaked cashews, ¼ cup fresh water, lemon juice, and pinch sea salt into a food processor or blender. Puree until smooth and creamy. Stop and scrape down sides, as needed, and add a little more water if the mixture is too thick. Taste and add more lemon juice or salt, if needed.
- Transfer to an airtight container and refrigerate until ready to use. Will keep 3-4 days in refrigerator, or up to a month in the freezer.