A colourful salad which packs a real protein punch!
Put aside two tablespoons of black beans and combine the remainder with the shredded lettuce.
Put a layer of lettuce and beans in a large bowl.
Place the rest of the ingredients in rows on top of the beans and lettuce: tortilla strips, jalapeños, tomatoes, onions, the black beans which were put aside, avocado and vegan ‘chicken’.
Drizzle some vinaigrette on top and add some vegan mozzarella topped with a sprig of coriander (cilantro) in the centre.
Recipe courtesy of Tocaya Organica
Tocaya was born out of a mission for better eating. Through its ‘Modern Mexican’ cuisine (tacos, salad bowls, and burritos), the restaurant has a ‘vegan-first’ concept – every item on the menu starts off 100% vegan, and guests can choose protein and ‘queso’ (cheese with peppers) to add to dishes. There are already three vegan protein and two vegan queso options, with more being launched in autumn 2019 along with a new MFM ‘Buy One Get One Free’ offer on a featured vegan menu item.