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Vegan Taco Salad Recipe

This has all the flavor of regular Taco Salad but in a plant-based version! This is an easy, under 30 minute dinner recipe that’s easy to customize.

  • Author: Maryea Flaherty of Happy Healthy Mama
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
  • Category: recipes
  • Method: oven
  • Cuisine: Mexican
  • Diet: Vegan

Ingredients

Scale
  • 2 cups walnut pieces, chopped
  • 1 tablespoon avocado oil or oil of choice
  • 3 tablespoons taco seasoning
  • 810 cups chopped hearts of romaine (from 3 hearts)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 8 ounces grape tomatoes, sliced in half
  • 1/2 cup diced red onion
  • 1 avocado
  • 1/2 cup salsa (homemade or store bought)
  • 1/2 cup vegan sour cream 

Optional: Top with tortilla chips or strips

Instructions

  1. Preheat the oven to 350 degrees
  2. Spread the walnuts onto a rimmed baking sheet and drizzle with the oil and taco seasoning. Toss until they are evenly coated.
  3. Bake the walnuts in the oven for 10 minutes.
  4. You can set the ingredients out like a Taco Bar for individuals to assemble their own salads, or use a large bowl to add the ingredients and toss together. Enjoy!

Notes

*The salsa and vegan sour cream act as a dressing here. If you’d rather, you can use this Cilantro Lime Dressing, which is also a delicious option.

*Nutritional information based on 6 servings

 

 

Nutrition

Keywords: Vegan Taco Salad