Vegan Mexican Spinach Salad
Prep Time
25 mins
Cook Time
55 mins
Total Time
1 hr 20 mins
Servings: 4
Author: Erica Julson
  • 3 cups sliced carrot (from about 4 to 6 large carrots), sliced on the bias, 1/2 inch thick
  • 2 tablespoons melted refined coconut oil
  • 2 teaspoons paprika
  • 1 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon ground black pepper, plus more to taste
  • 1 15-oz can of black beans, rinsed and drained
  • 1/2 teaspoon garlic powder
  • 1 1/2 tablespoons red wine vinegar
  • Zest and juice of 1 lime, divided
  • ~1/2 cup extra virgin olive oil, divided
  • 8 oz firm sprouted tofu, sliced crosswise into 1/2 inch thick slices, then cut into 1/2 inch matchsticks
  • 1 cup sliced black olives
  • 1 red jalapeño, deseeded and thinly sliced cross wise
  • 1/4 cup cilantro
  • 1 clove garlic
  • 4 large leaves of fresh mint
  • 2 tablespoons nutritional yeast
  • 2 tablespoons shelled hemp hearts
  • 2 avocados
  • 10 oz fresh baby spinach
  1. Preheat the oven to 400 degrees Fahrenheit. Spread the sliced carrots out on a large rimmed baking sheet. Drizzle with the melted coconut oil, and sprinkle with the paprika, cumin, cayenne, 1 teaspoon kosher salt, and 1 teaspoon ground black pepper. Toss with your hands to coat evenly, then re-spread the carrots out evenly on the baking sheet. Pop in the oven and bake for about 40 minutes, until tender and slightly browned.
  2. Put the rinsed black beans in a bowl. Toss with the garlic powder, red wine vinegar, zest of 1 lime, one tablespoon of extra virgin olive oil, and a sprinkle of salt and pepper. Set aside for now.
  3. Add 2 tablespoons of olive oil to a large nonstick skillet. Warm over medium-high heat, add the tofu, and cook for a few minutes per side until golden and crisp. Remove to a paper-towel lined plate & season with salt and pepper.
  4. Place the cilantro, 1 clove of garlic, 1/4 cup extra virgin olive oil, mint, juice of 1 lime, nutritional yeast, hemp hearts, and 1/2 avocado in a mini food processor. Pulse until well blended and creamy. Season to taste with salt and pepper.
  5. Divide the spinach into 4 serving bowls. Top with roasted carrots, black beans, crispy tofu, avocado slices, sliced olives, a sprinkle of jalapeño, and a liberal drizzle of dressing. Sprinkle with extra hemp hearts, if desired. Enjoy!