Mushroom-Broccoli Taco Salad

2 cups organic baby spinach

1 cup frozen meatless ground

2-3 Tbsp olive oil

1/2 pkg frozen chopped onion with bell pepper

1 tsp minced garlic

1-2 tsp taco seasoning

2 cups shredded broccoli

1 cup bella mushrooms, sliced to 1/4″

sea salt and ground black pepper to taste

1 cup salsa as garnish

 

In a large skillet over high heat, saute onion, garlic, and mushrooms in olive oil. Add meatless ground, shredded broccoli,taco seasoning, sea salt, and ground black pepper and cover until heated through about 5-10 minutes. Fill serving bowls with baby spinach and spoon mushroom broccoli mixture on top, garnishing with salsa. Serve and enjoy!!

 

I love mushrooms, so of course, I enjoyed this Mushroom Broccoli Taco Salad! Quick and easy recipe and healthy too!

 

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