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Healthy Vegan Taco Salad Recipe
This vegan taco salad is loaded with delicious ingredients! It's nutritious, super versatile and easy to prep ahead. The perfect family meal!
Course
30 Minutes or Less, Main Course, Salad
Cuisine
Mexican
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
363
kcal
Author
Sophia DeSantis
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
US Customary
-
Metric
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.
Nutrition
Calories:
363
kcal
|
Carbohydrates:
43
g
|
Protein:
15
g
|
Fat:
17
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
363
mg
|
Potassium:
953
mg
|
Fiber:
16
g
|
Sugar:
7
g
|
Vitamin A:
1631
IU
|
Vitamin C:
13
mg
|
Calcium:
86
mg
|
Iron:
5
mg