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–+ servings
Vegan Taco Salad

Bright and Zesty Vegan Taco Salad Ready in 30 Minutes

This Vegan Taco Salad is a colorful, flexible, and nourishing twist on traditional tacos, ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Vegan Meat Chorizo or any plant-based ground meat
  • 1 can Black Beans drained and rinsed
  • 4 cups Romaine Lettuce chopped
  • 1 cup Corn fresh, frozen, or canned
  • 1 cup Tomatoes chopped or halved cherry tomatoes
  • 0.5 cup Red Onion chopped
  • 1 medium Avocado diced, optional
For the Dressing
  • 0.5 cup Creamy Vegan Taco Dressing made with vegan yogurt or mayo
Garnish
  • 2 tablespoons Nutritional Yeast or hemp seeds, optional

Equipment

  • Skillet
  • Mixing Bowl
  • whisk

Method
 

Dressing Preparation
  1. Whisk together vegan yogurt, lime juice, and seasonings until smooth. Set aside.
Cooking Taco Meat
  1. Heat oil in a skillet and sauté half the chopped red onion until golden. Add vegan meat chorizo and cook until browned.
  2. Stir in taco seasoning, minced garlic, black beans, and lime juice; cook until heated through.
Assembling Salad
  1. Combine lettuce and greens in a bowl, add dressing and toss gently.
  2. Layer taco meat, corn, tomatoes, and avocado on top.
  3. Garnish with nutritional yeast or hemp seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 100IUVitamin C: 80mgCalcium: 8mgIron: 15mg

Notes

Serve immediately to maintain crunch. Store dressing separately if saving leftovers.

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