Vegan taco bowl

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* Please consider reading what Go Vegan has in store, for you.

Living Better Cafe wants to, welcome you to Go Vegan were every Saturday throughout this Spring season. And Living Better Cafe know's your taste bud's will be singing a Veggie tone. So, Katrina hope's you enjoy this recipe down below.

Vegan taco bowl

Serves: 4

* Pictures will becoming near you soon

Who loves tacos? Living Better Cafe knows you do, and you do not have to feel like eating tacos are just for meat eaters because they are not. Especially, this taco recipe will have you going back for more.

Build-a-bowl

4 Tortillas
non-stick cooking spray

Salad

1/4 cup and 2 tablespoons almonds, blanched and slivered
1/2 pound spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1 tablespoon toasted sesame seeds
1-1/2 teaspoons poppy seeds
1 cup frozen corn kernels
5/8 avocado - peeled, pitted and diced
5/8 red bell pepper, chopped
1-1/4 tomatoes, chopped
4 green onions, thinly sliced
1/2 (16 ounce) package extra-firm tofu, drained and diced
1 cup snow peas, trimmed
2 small carrots, grated
1/3 cup chopped fresh cilantro (optional)

Build-a-bowl directions:

1. Preheat oven to 375.

2. Heat tortilla's until they become warm. Coat each side of the tortilla's with cooking spray. Turn a muffin tin upside down. Placing a tortilla in the space between 4 cups to form a bowl shape.Bake until the bowls become firm and start to brown, about 15 minutes. Transfer to a wire rack to cool.

Salad directions:
1. Toss all the vegetables together, and serve inside the tortilla bowl.