Vegan Taco Salad
Vegan taco salad in a tortilla bowl combines shredded lettuce with black beans, all your favorite taco fixings, and a simple homemade dressing – It’s packed with plant-based protein and fiber, healthy, satisfying, and ready in 15 minutes!
Servings: 1
Calories: 1484kcal
Ingredients
- 3 to 4 cups of romaine lettuce, chopped
- 2 limes, divided
- ½ red onion, diced
- ½ pint of cherry tomatoes, sliced
- ½ cup of cilantro, divided and minced
- 15 ounces of black beans, drained and rinsed
- 15 ounces of corn kernels, drained
- 4 to 5 small radishes, thinly sliced
- 2 avocados, sliced
- 1 batch of Taco Salad Dressing
- Tortilla Bowl optional
Instructions
- To a large bowl, add the chopped lettuce and squeeze half of a lime. Mix well and set aside.
- In a medium bowl, add the onion, tomatoes, 2 tablespoons of cilantro, black beans, corn, and the juice of ½ a lime. Mix well and aside.
- To the bowl with the lettuce, add the tomato mixture , and ¼ cup fresh cilantro. Mix well and serve with sliced avocado, a lime wedge, and top with cilantro as garnish. Serve with a side of Taco Salad Dressing or drizzle it on top of the salad.
- Optionally serve it in a tortilla bowl.
Video
Notes
Level up your corn by charring it. To do that, add a tablespoon of oil to a small saucepan and saute until charred.
If you’re not serving it in a tortilla bowl, you can crunch some tortilla chips into the salad.
Nutrition
Serving: 1g | Calories: 1484kcal | Carbohydrates: 204g | Protein: 51g | Fat: 67g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 41g | Sodium: 1679mg | Potassium: 4615mg | Fiber: 70g | Sugar: 26g | Vitamin A: 14005IU | Vitamin C: 85mg | Calcium: 269mg | Iron: 14mg
