I am currently in the middle of the Daniel Fast so I have been experimenting with all sorts of vegan recipes these last couple weeks! This High Protein Taco Chili Bean Salad was a brain baby of this restricted eating plan and boy oh boy will I continue making this even when I’m no longer on the Daniel Fast. It is so simple and so tasty… two things I value highly 😉
I was a lacto-ovo vegetarian for 12 years back in my childhood, but wowzers is it hard to fit protein in consistently when you are eating vegan! I’ve been seeking as many ways as possible to do so, so quinoa, beans and soybeans have become dear friends of mine. I figured I’d combine all of them into the same bowl and spice it up with a taco chili dressing. Mmmmmm High Protein Taco Chili Bean Salad was born!
As much as I cannot wait to enjoy a juicy burger at the end of these 21 days, I appreciate the perspective this fast has given me to be more consistent with meal prepping vegetables! I’ve come to realize that if I don’t meal prep, I easily fall back on bowls of oatmeal and fruit/veggie smoothies. Not that there is anything wrong with that, but sometimes you’ve gotta switch it up!!
A vegan bean salad that is packed with protein and poppin with taco chili flavor!
- 1 cup cooked quinoa
- 1 cup black beans
- 1 cup shelled edamame
- 1/2 cup fresh mango (cut into small chunks)
- 1/2 cup fresh avocado (cut into small chunks)
- 1/2 cup halved cherry tomatoes
- 2 Tbsp avocado oil
- 1 tsp chili powder
- 2 tsp lime juice
- Pinch of salt (~1/8 tsp)
In a bowl, combine the quinoa, black beans, edamame, mango, avocado and cherry tomatoes.
In a small bowl whisk together the avocado oil, chili powder, lime juice and salt (or try shaking it up in a small mason jar/tupperware).
Dress the bean salad with the taco chili dressing!
PER SERVING:
360 cals ~ 16g fat ~ 39g carbs ~ 15g protein
Seeking another vegan recipe with the warm & spicy flavors of chili powder? Check out this recipe for Sweet & Spicy Sweet Potato Chili!
