The Ultimate Vegan Taco Salad In Just 4 Easy Steps
A fresh and satisfying recipe for a vegan taco salad with a spiced lentil "meat" and a creamy dairy-free dressing.
Ingredients
For the Spiced Lentil "Meat"
- 1 tbsp olive oil
- 1 cup cooked brown or green lentils
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Pinch of garlic powder
- Salt and black pepper to taste
For the Salad
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes halved
- 1/2 cup canned black beans rinsed and drained
- 1/2 cup corn fresh, canned, or frozen
- 1/4 cup red onion thinly sliced
- 1 avocado diced
- 1 cup crushed tortilla chips
For the Creamy Dressing
- 1/4 cup vegan sour cream or cashew cream
- 2 tbsp lime juice
- 1 tbsp water
- 1/4 tsp chili powder
- 1/4 tsp cumin
- Salt to taste
Instructions
- Prepare the Spiced Lentils: Heat the olive oil in a small skillet over medium heat. Add the cooked lentils, chili powder, cumin, smoked paprika, and garlic powder. Sauté for 3-5 minutes, stirring to toast the spices and heat the lentils through. Season with salt and pepper to taste.
- Make the Dressing: In a small bowl, whisk together the vegan sour cream, lime juice, water, chili powder, and cumin. Add salt to taste. The dressing should be smooth and a bit tangy. Add a little more water if it's too thick.
- Assemble the Salad: In a large bowl, arrange the chopped romaine lettuce as the base. Artfully layer the halved cherry tomatoes, black beans, corn, and sliced red onion on top. Add the diced avocado and the spiced lentils.
- Serve: Drizzle the creamy dressing generously over the top of the salad. Finish by sprinkling the crushed tortilla chips over the entire vegan taco salad for a satisfying crunch. Serve immediately to enjoy the crisp texture.
Notes
The spice blend for the lentils is very versatile. Feel free to adjust it to your taste.