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    Home ▸ Vegan Salads

    Healthy Vegan Taco Salad Recipe

    Last modified: October 5, 2022. Originally posted: July 22, 2021 By Sophia DeSantis

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    A fork getting a bite of taco salad from a white bowl with a brown rim
    Overlay text on vegan taco salad with a collage of ingredients to make it and the final product

    This vegan taco salad is loaded with delicious ingredients! It's nutritious, super versatile and easy to prep ahead. The perfect family meal!

    A white bowl with a taco salad drizzled with light pink sauce sitting on a yellow checked towel
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    It's not often I find a salad that can fill me up and satisfy my hunger, but this one is so good! I love that we can mix it up and make them different every time.

    Taco salads are basically all of your favorite taco flavors served up on a bed of greens. Healthy, and deliciously satisfying, you really can't go wrong! Plus, they can be prepped in advance. That way when dinnertime rolls around it's as easy as setting up a build your own taco salad buffet and everyone is happy!

    Ingredients

    One of the beautiful things about this salad is how creative you can get with mixing up the flavors. Here are some options to get you started:

    • Shredded lettuce or cabbage mix 
    • Roasted corn
    • Lentil walnut taco meat 
    • Black beans
    • Avocado
    • Spicy Cilantro Cream
    Ingredients for a taco salad on a wooden surface and in different colored bowls

    How to Make Vegan Taco Salad

    Prep your toppings and get to building! Here's what to do:

    1. Load each bowl with the base ingredients.White bowl with lettuce, red cabbage, taco meat and corn on a wooden surface next to toppings
    2. Add toppings and enjoy!A fork getting a bite of taco salad from a white bowl with a brown rim

    Topping suggestions

    The flavors in the base of this salad are honestly delicious enough on their own. But let's be real more flavor is always better! Try adding any of these to your salad:

    • Jalapeño
    • Cilantro
    • Limes
    • Salsa
    • Red and/or green onion
    • Shredded cheese or cheese sauce
    • Chopped tomatoes
    • Tortilla strips or chips
    • Vegan queso fresco

    Tips and tricks

    Here are a few helpful hints to making the best vegan taco salad:

    • If you're making the lentil walnut taco meat, you'll only need ¼ of the recipe. Either reduce the recipe or make the whole batch and use it in the future!
    • Add extra veggies like bell peppers and onions cooked fajita style.
    • Keep it healthy and serve this salad in a bowl, or indulge and make a fried tortilla bowl.
    • The taco meat, corn, and beans can either be served on the salad hot or cold.
    • Save yourself at dinnertime, or meal prep for a week of lunches. Simply make the toppings in advance. Store in separate containers in the refrigerator until you're ready to serve.

    Common Questions

    What goes with taco salad?

    Make a classic soup and salad pairing and serve taco salad with tortilla soup or pozole. You can also pair with a side of chips and salsa and a margarita, and finish with churros for dessert!

    Can you eat taco salad cold?

    Yes you can! Prep the toppings in advance so all you have to do is dump everything in a bowl.

    What do you put on a taco salad

    There are many options for what to put in a taco salad. Popular toppings include taco meat, beans, corn, onions, salsa, avocado, and cheese.

    More Vegan Mexican Recipes

    From healthy to hearty, these plant based South of the border inspired dishes will satisfy all your cravings:

    • Breakfast Tacos
    • Vegan Birria Tacos
    • Refried Bean Burrito
    • Street Corn Salad
    • Mexican Rice
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    A white bowl with a taco salad drizzled with light pink sauce sitting on a yellow checked towel

    Healthy Vegan Taco Salad Recipe

    Sophia DeSantis
    This vegan taco salad is loaded with delicious ingredients! It's nutritious, super versatile and easy to prep ahead. The perfect family meal!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Time 20 mins
    Course 30 Minutes or Less, Main Course, Salad
    Cuisine Mexican
    Servings 4
    Calories 363 kcal

    Ingredients
     
     

    • 8 cups shredded lettuce and cabbage mix , or one or the other
    • 1 cup roasted corn , from frozen or fresh or use my corn salad recipe
    • 1 cup lentil walnut taco meat , or any other taco meat you prefer (see note)
    • 1 cup black beans , homemade or store bought
    • 1 avocado
    • ½ cup Spicy Cilantro Cream

    To Serve (optional):

    • Jalapeno
    • Cilantro
    • Limes
    • Salsa
    • Red and/or green onion
    • Shredded cheese or cheese sauce
    • Chopped tomatoes
    • Tortilla strips or chips

    Instructions
     

    • Build the taco salad by putting 2 cups lettuce/cabbage into each bowl.
    • Top with ¼ cup corn, ¼ cup taco meat, ¼ cup beans and ¼ an avocado.
    • Drizzle on 2 tablespoons spicy cilantro cream.
    • Top with any other garnishes you prefer.
    • Enjoy!

    Notes

    • My lentil walnut taco meat makes 4 cups, so you only need ¼ the recipe. Or make the whole thing and freeze for later use.
    • You can adapt this to be whatever you prefer with the toppings and main ingredients.
    • The nutrition facts are for the main recipe only and do not include optional toppings. They will change depending on what you use.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 363kcalCarbohydrates: 43gProtein: 15gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 1mgSodium: 363mgPotassium: 953mgFiber: 16gSugar: 7gVitamin A: 1631IUVitamin C: 13mgCalcium: 86mgIron: 5mg

    Nutrition and metric information should be considered an estimate.

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    1. Sarah

      July 24, 2021 at 8:55 am

      It's not even fair to call these salads because they're so dang good and filling! I topped mine with your leftover street corn and it was just too good!

      Reply

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    Hi, I’m Sophia and I love food. As a food photographer, plant-based recipe creator, and client-centered health coach, I focus on helping people feel empowered instead of overwhelmed when it comes to overall health and wellness. Let me help you eat more plants!

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