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Vegan Taco Salad Bowl with Carrot Walnut Taco "Meat"
5 from 39 votes

Vegan Taco Salad Bowl with Carrot Walnut Taco "Meat"

This Vegan Taco Salad Bowl features a savory taco filling made from shredded carrots, walnuts, onions, garlic, tomato paste, and a blend of smoky and spicy seasonings. The mixture is cooked until the carrots soften and the spices develop a bold flavor, creating a plant-based "meat" with texture and depth. Served with grilled bell peppers, lettuce, avocado, and pico de gallo, it forms a complete, fresh taco-inspired salad bowl.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4
Calories: 315 kcal
Course: Main Course
Cuisine: Mexican, Vegan, gluten-free

Ingredients

Taco Filling
  • 1 onion chopped, small
  • 4 cloves garlic minced
  • 2 cups carrot shredded
  • 1/2 cup bell pepper optional, or other finely chopped vegetables
  • 3 oz tomato paste
  • 2 tbsp Worcestershire sauce 3 tsp soy sauce (coconut aminos for soyfree), 1 tsp apple cider vinegar, 1/2 tsp molasses, or more vegan
  • 1/2 tsp salt or more
  • 2 tsp smoked paprika
  • 1/2 tsp chipotle pepper powder , less for less heat
  • 1/4 tsp black pepper
  • 1/2 tsp cumin ground
  • 1/2 tsp oregano dried
  • 1/4 tsp ancho chili powder optional, or cayenne
  • cloves or allspice, generous pinch, for additional flavor
  • lime 2- 3 tbsp, juice of 1
  • 1/4 tsp sugar or more
  • 3/4 cup walnuts
Bowl ingredients
  • 2 bell pepper
  • lettuce chopped
  • greens chopped
  • Pico de Gallo or salsa of choice
  • avocado cubed
  • salt to dress
  • black pepper
  • lime juice

Instructions

    Cup of Yum
  1. Prep: Chop the onion and garlic in a food processor or by hand and set aside. Process the carrots and bell peppers in the same food processor until shredded or use a grater for the carrots and chop the bell peppers then set aside. Process the walnuts in the same processor and set aside. 
  2. Heat oil in a saucepan or skiller over medium heat. Add onion and garlic and a pinch of salt. Cook for 3-4 minutes.
  3. Add peppers and carrots and a good pinch of salt and cook for 5 minutes. Stir occasionally. Add the tomato paste, sauce, salt and spices and lime juice and mix well.
  4. Cook for 3 to 4 minutes. Add in the walnuts and mix well. Taste and adjust salt, heat, flavor, adding more as needed. add smoked paprika for smokier, lime juice for tang. Check if the carrots are somewhat done.
  5. Cook for another 2 minutes then let it sit for a few minutes before serving. Meanwhile grill the peppers or cook them over medium high in a skillet with a tsp of oil, until golden brown on the edges. 
  6. Assemble the bowl with chopped greens, roasted bell pepper, pico de gallo, a generous helping of the taco mix, avocado. Sprinkle salt, pepper and lime juice and serve(so good!). Add other toppings like vegan sour cream, fresh or pickled jalapeno etc. Make tacos or a burrito for variation with additional toppings, beans, spanish rice etc. 

Notes

  • Add cooked beans or red/brown lentils to the taco filling for extra protein and volume; adjust spices as needed.
  • Taste the filling before finishing to balance the smoky and tangy flavors with additional smoked paprika or lime juice.
  • This recipe yields four servings, making it suitable for a family meal or leftovers.

Nutrition Information

Calories 315kcal (16%) Carbohydrates 27g (9%) Protein 7.2g (14%) Fat 22g (34%) Saturated Fat 2g (10%) Sodium 605mg (25%) Potassium 1041mg (22%) Fiber 9g (36%) Sugar 11g (22%) Vitamin A 13630IU (273%) Vitamin C 93.8mg (104%) Calcium 81mg (8%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 315

% Daily Value*

Calories 315kcal 16%
Carbohydrates 27g 9%
Protein 7.2g 14%
Fat 22g 34%
Saturated Fat 2g 10%
Sodium 605mg 25%
Potassium 1041mg 22%
Fiber 9g 36%
Sugar 11g 22%
Vitamin A 13630IU 273%
Vitamin C 93.8mg 104%
Calcium 81mg 8%
Iron 3.1mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.