This loaded vegan fajita salad is packed with color and made with a mix of cooked and raw vegetables. Add a flavorful herb dressing for a delicious healthy meal.
Happy Friday and happy Cinco de Mayo weekend! I have an amazing, colorful salad for you guys to celebrate Cinco de Mayo in a healthy way. That’s not to say you shouldn’t have chips and guacamole or queso as well. There’s place for all of that.
I’ve never exactly celebrated Cinco de Mayo. I only learned about this holiday once I started creating and sharing recipes a few years ago. To me, May 5th has always been my best friend’s birthday.
But I’m all about having an occasion to enjoy Mexican food (even my very non-authentic version of it).
My favorites? Vegan queso, nachos and this fajita salad.
Start by roasting your sweet potatoes (you guys maybe noticed by now how much I love roasted potatoes in salad). By the time your sweet potatoes are done roasting, the salad should be done.
Meanwhile, saute your onions and peppers in a pan. Add the beans and spices to cook it all together.
While everything is cooking, blend all the dressing ingredients in a blender.
Finally, assemble the salad! Add your raw veggies in a bowl. My favorites here are leafy greens and tomatoes. Then, add your roasted sweet potatoes and sautéed vegetables. Top with a diced avocado, green onions and the dressing. Toss it all together and serve!
I don’t know about you guys, but I love and hot and cold salad.
What are you making for Cinco de Mayo?
If you make this loaded vegan fajita salad, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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