Taco Salad Bowl with Plant Based Meat
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- ¼ teaspoon table salt
- 12 ounces plant-based ground meat
- 4 teaspoons chili powder
- 2 garlic cloves , minced
- 1 (8-ounce) can tomato sauce
- ½ cup vegetable broth
- 2 teaspoons cider vinegar
- 1 teaspoon packed light brown sugar
- 2 romaine lettuce hearts (12 ounces), cut into 1-inch pieces
- 1 (15-ounce) can black beans , rinsed
- 8 ounces cherry or grape tomatoes , quartered
- 2 scallions , sliced thin
- ½ cup fresh cilantro leaves , divided
- 2 tablespoons lime juice , plus lime wedges for serving
- 2 cups tortilla chips , broken into 1-inch pieces
Instructions
Taco Salad Bowl with Plant-Based Meat serves 4 original recipe by America's Test Kitchen.
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