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Vegan Tacos by Jasmine Briones



  • 1 container Dr. McDougall's Right Sweet Potato & Kale Quinoa Salad Cup
  • 3 tortillas
  • 3/4 cup romaine lettuce chopped
  • 1/2 avocado
  • 3 tbsp pico de gallo
  • hot sauce of choice, optional
  • hemp hearts, optional
  • lemon juice, optional


  1. Follow the directions on your soup cup.
  2. Warm the tortillas in a pan over medium heat until warm and golden, about 2 minutes on each side.
  3. Fill the tortillas with soup, lettuce, avocado, pico de gallo, and other toppings of choice!