Guacamole Taco Salad Bowls from Laura Theodore
Jill McKeever /
May 14, 2016 / Featured, Salads & Dressing
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).
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!
4 8- to 10-inch whole-grain tortillas (spicy variety works well)
- 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 medium tomato, diced
- ½ medium sweet onion, diced
- 2½ cups thinly sliced romaine lettuce
- ¼ cup chopped fresh parsley or cilantro, for garnish (optional)