Uptown Vegan Taco Salad

Serves 5

1 T olive oil
1 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 Vidalia onion, diced
1/2 package soyrizo-I used Trader Joe's brand
1 can organic black beans, drained and rinsed
1 can Fire Roasted diced tomatoes
2 1/2 tsp ground cumin
2 1/2 tsp chili powder
Freshly ground pepper-to taste
Salt to taste
1 package of prepared organic Polenta-I used Trader Joe's brand
1 bag baby spring lettuces
1 ripe avocado, sliced and sprinkled with lime juice
Prepared guacamole

Preheat the oven to 400 degrees. Slice the polenta into 1" rounds, I got about 10 slices. Place the slices on a baking sheet covered in parchment paper. Sprinkle the slices with salt, pepper, 1/2 tsp of the cumin, and 1/2 tsp of chili powder. Make sure you do this to both sides. Bake in the oven for about 10 minutes per side. While the polenta is baking, in a large skillet, heat the oil over medium-high heat. Sauté the peppers and onion for about 5 minutes, until they begin to soften. Add the soyrizo and cook for another 3 minutes. Add the black beans, diced tomatoes, and the remaining cumin and chili powder. Let the mixture cook on medium-low heat for about 10 minutes, until the polenta is finished baking.

To assemble, place a handful of greens in the center of each plate. Place a polenta slice on top of the greens, followed by a couple of tablespoons of the soyrizo mixture, and another slice of polenta. Top them with sliced avocado, and garnish the plate with little dollops of guacamole. Enjoy!

Number of Servings: 5

Recipe submitted by SparkPeople user VEGANINSALEM.