Why not try our easy vegan taco salad for your next Taco Tuesday menu? It's high in protein, tastes delicious, and is perfect for meal prep, so what are you waiting for?
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- Vegan taco meat: cauliflower pepita taco meat (gluten free, nut free)
- Fresh vegetables: romaine lettuce, grape tomatoes, corn on the cob, avocado, jalapeno
- Beans: black beans
- Aromatics, spices and tang: red onion,cumin, salt, black pepper and freshly squeezed lime juice
- Dressing: avocado cilantro
How to Make
In a large 10 inch skillet, heat up the olive oil then add the fresh corn kernels and cook until they have browned.
Remove the corn from the skillet and place in a bowl then add the freshly squeezed lime juice, salt, and cumin. Stir and taste, adjust seasonings, if necessary.
To make the taco salad, start with a base of cut-up romaine lettuce, then sprinkle on the vegan taco meat. (There is ½ cup of vegan meat in the photo.)
Next, add the black beans and the chopped red onion.
The skillet corn and the grape tomatoes are the next layers.
Garnish with jalapeno coins, an avocado fan, blue corn tortilla chips, a drizzle of avocado cilantro dressing, and a sprinkling of fresh cilantro. Tuck in four blue corn tortilla chips on the side.
In this recipe, we use vegan taco meat that's made with seasoned cauliflower and pepitas. Other ingredients you can use for homemade vegan taco meat include tofu, lentils, beans and walnuts. Please check out our other vegan taco meat recipes below.
Taco salads can be a healthy option but it also depends on what ingredients you use to make it. This recipe contains 731 calories, 43.6g of carbs, and 20.9g of protein. Plus, this recipe is also high in vitamins A, C, and iron. For more nutrition facts, scroll to the end of the recipe card.
In most cases tortilla chips are made with corn, water, salt and oil. Be sure to check the label on your bag of chips just to make sure. We prefer to use blue corn organic tortilla chips which are more natural.
Dishes such as Mexican rice, cornbread, and vegan refried beans make delicious side dishes. You can also serve up a nonalcoholic margarita for an icy, and delicious treat. Mexican desserts such as mantecadas or Mexican wedding cookies are always a great option for a light dessert.
This salad is really a meal in itself, but if you are looking for other dishes to stretch this, or you are having company and want to impress them, here are some ideas.
- Mexican Rice: This is made with oil, white long grain rice, onion, garlic, tomato paste, tomato bouillon and salt.
- Cornbread: Try our skillet cornbread or these cornbread muffins.
- Vegan Refried Beans: Our recipe is homemade, flavorful, and freezes exceptionally well.
- Margarita: Our three versions are all nonalcoholic, icy, and delicious (lime, strawberry or jalapeño), try all three, you won't be disappointed.
- Mexican Desserts: Authentic mantecadas and Mexican wedding cookies are both light desserts that won't leave you too stuffed.
Make ahead: Make the vegan taco meat, the avocado cilantro lime dressing, and the skillet corn ahead of time. Keep each ingredient in separate containers covered in the fridge.
Leftovers: If you happen to have any leftovers, you can store them in the fridge for up to 3 days if they are stored in separate containers.
Freeze: The vegan taco meat can also be frozen in a freezer zip top bag for up to one month. To thaw, take out what you need and reheat in a skillet over medium heat until heated through. Stir in one tablespoon of water to give it some moisture.
- Need a quick dinner idea? Prep everything the night before, and store in separate containers.
- Need a grab and go lunch? Assemble the taco salad in mason jars or rectangular containers.
More Mexican recipes you'll love!
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Easy Vegan Taco Salad
- 2 tablespoons olive oil
- ¾ cup fresh corn, from one cob
- 1 tablespoon freshly squeezed lime juice
- ¼ teaspoon salt
- ⅛ teaspoon ground cumin
- 1 romaine lettuce head
- 2 cups vegan taco meat
- 15- ounce can black beans, rinsed
- ¼ of a red onion, chopped
- 1 large jalapeno, finely chopped
- grape tomatoes, halved
- 1 ripe avocado, sliced
- 1 ½ cups avocado cilantro dressing
- ¼ cup fresh cilantro, chopped as garnish
- 12 organic blue corn tortilla chips
- Heat up the olive oil a skillet over medium high heat until the oil is shimmering. Add the corn kernels and cook until they have browned, about 10 minutes. Reduce heat to medium after a few minutes of cooking.
- Remove the corn from the skillet, and place it in a bowl. Pour the freshly squeezed lime juice and then sprinkle on the salt and cumin to taste. Mix well.
- Line 6 plates each with 2 large leaves of romaine lettuce that have been rinsed and cut into bite-sized pieces. Divide remaining ingredients equally between 6 plates. Finish by drizzling the avocado cilantro dressing on top of each the taco salad. Garnish with triangular blue corn chips tucked into the side.
- Prep everything the night before for an easy weeknight meal and store separately.
- Assemble the taco salad in 2 pint mason jars or rectangular containers for a grab and go lunch.