Vegan Taco Salad
User Reviews
5
4 reviews
Excellent
Vegan Taco Salad
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🌮 Tacos + 🥗 salad = the ultimate plant-based power meal! This vegan taco salad features spiced crispy lentils, fresh veggies, and zesty lime-cilantro dressing for a 30-minute dinner that's nutritious, delicious, and totally customizable.
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Ingredients
- 1 lettuce chopped, large head
- 1 cup tomato chopped
- 3/4 cup black beans
- 1/2 cup corn grilled or cooked
- 1 avocado sliced
- cilantro large handful
- 1/2-3/4 cup corn tortillas crumbled, or nachos
- 1/4 cup jalapeños chopped, pickled
For the Lentils:
- 1 550 mL lentils washed, strained and dried, canned
- 2 tbsp. olive oil
- lemon juice of 1
- 1 tbsp. garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- red chili flakes dash
For the Cilantro Lime Dressing:
- 1 cup vegan yogurt or greek yogurt
- 1 cilantro washed, bunch, fresh
- 2 tbsp. olive oil
- lime juice of 1
- 1 tsp salt sea salt
- 1/2 tsp black pepper
- 2 cloves garlic
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper.
- Prep the ingredients for the salad and set them aside.
- Grab a large bowl or tray that you will be serving the salad on and set aside.
- To the large bowl, combine all the lentil ingredients together and stir till well combined. Transfer to the parchment-lined baking sheet and cook for 20 minutes or until crispy. Check and stir them often to avoid burning.
- While that bakes, make the dressing by adding all the ingredients to a deep jar or blender and blend till smooth using a blender or hand blender.
- Once the lentils are cooked, let them cool slightly.
- Assemble the salad by creating a platter-style salad or simply tossing everything together in a boll with your desired amount of dressing.
Notes
- Spices: The spices for the lentils are entirely optional and really quite versatile/interchangeable so have fun with them! I would suggest using the flavors you love most and thinking about the classic taste of Taco Salad while developing that flavor profile.
- Storage: The salad is best enjoyed fresh. So I suggest only topping the salad with the dressing once you're ready to sit down/eat it. The crispy lentils can be tightly sealed, once cooled, and will last up to 5-7 days in a room temperature spot.
- Lentils: I love making this Taco Salad with lentils but if you're feeling like switching it up, you can use chickpeas or white beans.
Nutrition Information
Show Details
Serving
4
Calories
557kcal
(28%)
Carbohydrates
68.5g
(23%)
Protein
21.1g
(42%)
Fat
27.6g
(42%)
Saturated Fat
3.8g
(19%)
Polyunsaturated Fat
3.4g
(20%)
Trans Fat
27.6g
(1380%)
Sodium
1101.2mg
(46%)
Fiber
18.7g
(75%)
Sugar
9.6g
(19%)
Nutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Serving | 4 | |
| Calories | 557kcal | 28% |
| Carbohydrates | 68.5g | 23% |
| Protein | 21.1g | 42% |
| Fat | 27.6g | 42% |
| Saturated Fat | 3.8g | 19% |
| Polyunsaturated Fat | 3.4g | 20% |
| Trans Fat | 27.6g | 1380% |
| Sodium | 1101.2mg | 46% |
| Fiber | 18.7g | 75% |
| Sugar | 9.6g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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