Vegan Fiesta Taco Bowl

Step 2

Make the Green Goddess Dressing: Combine the cilantro, olive oil, lime juice, agave nectar, jalapeño, sea salt and black pepper in a blender or food processor; blend and smooth. Store in an airtight container in the refrigerator for up to three days.

Step 3

Make the Smoky Seitan: In a large skillet, heat the olive oil over medium heat. Add the seitan, chili powder, smoked paprika and cayenne and cook until heated through. Add water 1 tablespoon at a time if the pan seems dry. Season with salt.

Step 4

Make the Lime "Sour Cream": In a blender or food processor, combine the tofu, olive oil, lime juice and salt; blend until smooth. Store in an airtight container in the refrigerator for up to five days.

Step 5

Assemble the Bowls: In a large bowl, toss together the romaine, quinoa, black beans, corn, cherry tomatoes and enough dressing to coat. Serve topped with mashed avocado, smoky seitan, crispy tortilla strips, lime "sour cream" and lime wedges.