Vegan Taco Salad with Creamy Southwestern Dressing

Name: Vegan Taco Salad with Creamy Southwestern Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 large head romaine; 1 batch chickpea-walnut taco crumbles; 15 oz. can black beans; 1 cup sweet corn, cooked; 5 oz. cherry/grape tomatoes; 1/3 cup red onion; Optional for serving: tortilla strips, avocado/guacamole, cilantro; 1 cup vegan yogurt, plain & unsweetened*; 2 Tbsp. lime juice; 1 1/2 Tbsp. apple cider vinegar; 2 tsp. chili powder; 1 tsp. onion powder; 1 tsp. garlic powder; 1 tsp. maple syrup; 1/4 tsp. salt; Optional: fresh cilantro, chipotle

User Reviews

5.0

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Calories
517 kcal
Course
Main Course, Salad
Cuisine
Vegan, Mexican-American Fusion, gluten-free

Vegan Taco Salad with Creamy Southwestern Dressing

Clara Sanders

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Healthy, satisfying taco salad made with black beans, fresh veggies, and taco-seasoned chickpea-walnut crumbles. Then tossed in an easy & flavorful southwestern style dressing.

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Ingredients

Servings

1 large head romaine (4-5 cups finely chopped)
1 batch chickpea-walnut taco crumbles
15 oz. can black beans
1 cup sweet corn, cooked
5 oz. cherry/grape tomatoes (about 1 cup)
1/3 cup red onion (or 2-3 green onions)
Optional for serving: tortilla strips, avocado/guacamole, cilantro

For the Creamy Southwestern Dressing:

1 cup vegan yogurt, plain & unsweetened* (about 10 oz.)
2 Tbsp. lime juice (about 1 lime)
1 1/2 Tbsp. apple cider vinegar
2 tsp. chili powder
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. maple syrup
1/4 tsp. salt (more/less to taste)
Optional: fresh cilantro, chipotle

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Instructions

Make the chickpea-walnut taco crumbles.
Meanwhile, make the dressing: Combine all dressing ingredients in a small bowl and whisk/stir to combine. Adjust flavors if desired. Set aside.
Finely chop romaine. Halve/quarter grape tomatoes and finely dice red onion.
Place all salad ingredients in a large bowl (including taco crumbles when finished baking). Toss to combine.
Place portioned salad in serving bowls and top with desired amount of dressing. Add toppings if desired. (I enjoy crumbled tortilla chips for crunch.)
If saving for later, store salad and dressing separately in sealed containers in the fridge to preserve freshness.

Notes

*Yogurt: I use Forager Cashew Milk Yogurt. Just be sure your yogurt is plain and unsweetened.
Yield: Recipe makes about 9 cups salad. (Or about 4 large 2.25-cup servings.)
Dressing: The dressing amount is a good match for a heavily-dressed salad, but only use as much as desired if you prefer less.

Nutrition Information

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Calories 517kcal (26%) Carbohydrates 69g (23%) Protein 23g (46%) Fat 19g (29%) Saturated Fat 2g (10%) Potassium 988mg (28%) Fiber 19g (76%) Sugar 13g (26%) Vitamin A 1344IU (27%) Vitamin C 23mg (26%) Calcium 205mg (21%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 517 kcal

% Daily Value*

Calories	517kcal	26%
Carbohydrates	69g	23%
Protein	23g	46%
Fat	19g	29%
Saturated Fat	2g	10%
Potassium	988mg	21%
Fiber	19g	76%
Sugar	13g	26%
Vitamin A	1344IU	27%
Vitamin C	23mg	26%
Calcium	205mg	21%
Iron	6mg	33%