Description
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.
Ingredients
Scale
- 2 cups walnut pieces, chopped
- 1 tablespoon avocado oil or oil of choice
- 3 tablespoons taco seasoning
- 8–10 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 creamÂ
Optional: Top with tortilla chips or strips
Instructions
- Preheat the oven to 350 degrees
- Spread the walnuts onto a rimmed baking sheet and drizzle with the oil and taco seasoning. Toss until they are evenly coated.
- Bake the walnuts in the oven for 10 minutes.
- 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
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: recipes
- Method: oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 3.8 grams
- Fat: 37.7 grams
- Saturated Fat: 6.2 grams
- Carbohydrates: 14.2 grams
- Fiber: 6.6 grams
- Protein: 7.7 grams