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High-Protein Vegan Fiesta Salad

High-Protein Vegan Fiesta Salad for a Nutrient Power Boost

High-Protein Vegan Fiesta Salad is a vibrant meal packed with over 35 grams of protein, perfect for a refreshing escape.
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Prep Time 20 minutes
Cook Time 20 minutes
Soaking Time 4 hours
Total Time 4 hours 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 2 cups Sweet Potato Adds natural sweetness and creamy texture; can swap for butternut squash
  • 2 cups Bell Peppers Provide crunch and color; choose any color
  • 2 tablespoons Olive Oil Optional; use vegetable broth for lower-fat
  • 1 teaspoon Salt Essential seasoning for flavor enhancement
  • 1 teaspoon Garlic Powder Essential seasoning for flavor enhancement
  • 1 teaspoon Black Pepper Essential seasoning for flavor enhancement
For the Creamy Vegan Queso
  • 1 cup Cashews Main ingredient; use sunflower seeds for nut-free
  • 1 cup Salsa Adds spiciness and acidity; choose mild or hot
  • 1 4 Nutritional Yeast Contributes cheesy flavor; omit for lower-calorie
  • 1 teaspoon Chili Powder Offers heat; substitute with smoked paprika
For the Salad Base
  • 4 cups Spinach Provides a nutrient boost; Swiss chard as alternative
  • 2 cups Brown Rice Acts as the base carbohydrate; quinoa is gluten-free
  • 1 cup Pinto Beans Provides protein and fiber
  • 1 cup Kidney Beans Provides protein and fiber; swap with black beans
  • 1 teaspoon Cumin Enhances overall flavor
  • 1 teaspoon Sea Salt Enhances overall flavor
For Toppings and Freshness
  • 1 cup Frozen Fire Roasted Corn Offers sweetness and texture; use fresh corn when in season
  • 1 cup Pico de Gallo or Salsa Fresh topping for brightness
  • 1 medium Avocado Adds creaminess and healthy fats; replace with tahini if needed
  • 1 each Lime Provides acidity and freshness; lemon juice can be a substitute

Equipment

  • Oven
  • blender
  • Baking Sheets
  • Parchment Paper
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 450°F (232°C) for perfect roasting.
  2. Dice sweet potato and bell peppers into 1-inch pieces, spread on parchment-lined baking sheets.
  3. Drizzle with olive oil, season with salt, garlic powder, and black pepper. Toss to coat and roast for 15-20 minutes.
  4. Soak cashews in water for at least 4 hours. Drain and blend with salsa, nutritional yeast, chili powder, salt, and water until smooth.
  5. Rinse pinto and kidney beans thoroughly under cold water. Thaw and drain frozen corn.
  6. Chop spinach and cilantro together in a bowl.
  7. In serving bowls, layer chopped greens, followed by cooked brown rice seasoned with cumin and sea salt.
  8. Top with roasted sweet potatoes and bell peppers from the oven.
  9. Sprinkle thawed corn, add pico de gallo or salsa, and top with sliced avocado.
  10. Drizzle with vegan queso and serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 65gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 800mgPotassium: 900mgFiber: 15gSugar: 10gVitamin A: 120IUVitamin C: 160mgCalcium: 10mgIron: 25mg

Notes

For meal prep, store the vegan queso separately to maintain freshness. Adjust seasonings according to taste preference.

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