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Want to shake up your Taco Tuesday menu? Why not try our vegan taco salad! 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: red onion
- Spices: cumin, salt and black pepper
- Tang: freshly squeezed lime juice
- Dressing: avocado cilantro
- Tortilla chips: organic blue corn chips triangular in shape
How many calories are in this recipe?
To calculate the nutrition facts, divide the ingredients into 6 servings. For one serving, there is 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.
Can I make this in advance?
Yes, you can. Make the cauliflower pepita vegan taco meat, the avocado cilantro lime dressing, the skillet corn, rinse the black beans, and chop the red onion and jalapeno all ahead of time. Keep each ingredient in separate containers covered in the fridge.
When ready to eat, cut up the romaine lettuce and slice the tomatoes and the avocado. This method will save time on busy nights and will also give you the freshest and prettiest taco salad.
How can I meal prep this recipe?
- In 6 pint-sized jars, (affiliate) layer the salad ingredients: avocado cilantro dressing, vegan meat, skillet corn, red onion, black beans, jalapeno (coins or minced) tomatoes, avocado brushed with lime juice, and top with romaine lettuce. Keep the blue corn tortilla chips separate.
- In 6 rectangular containers, (affiliate) mix the vegan meat, red onions, jalapenos, and black beans together, then place in one long strip, next put a strip of skillet corn, tomatoes, and romaine lettuce. Top with avocado slices brushed with lime juice to prevent browning. Place the avocado cilantro dressing and blue corn tortilla chips in separate containers.
How to store this recipe?
If you happen to have any leftovers, you can store them in the fridge for up to 5 days. The cauliflower pepita 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.
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: 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.
How to Make
Gather all the ingredients: cauliflower pepita taco meat, cilantro lime dressing, corn on the cob, a lime, black beans, grape tomatoes, an avocado, a red onion, romaine lettuce, and tortilla chips.
To prep: rinse and drain the black beans, cut the grape tomatoes in half lengthwise, slice the jalapeno into coins for more heat or remove the seeds and veins and mince for less heat. Rinse, pat dry and slice the romaine lettuce into strips that would be easy to eat.
Make the cauliflower pepita vegan taco meat and the avocado cilantro dressing the day before to save time. To make an avocado fan, cut the avocado in half lengthwise, remove the pit, thinly slice each half, then carefully scoop it out with a large spoon. Gently fan the slices apart to make it look like a fan. Lightly brush it with lime juice to prevent browning.
To make the skillet corn, heat up two tablespoons of olive oil in a large skillet at medium high heat. Cut the corn of one cob of corn and add to the skillet.
Stir and after a few minutes reduce the heat to medium. Keep stirring when needs over the next 10 minutes or when the corn has the color of brown you want. Remove the corn from the skillet and place in a bowl.
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 cauliflower pepita vegan taco meat which can be hot, warm or room temperature. There is 1/2 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 layer.
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.
- Don’t want to use romaine? Try massaged kale.
- Want a different vegan meat? Try vegan walnut taco meat.
- Want this for a crowd? Double the recipe and toss it in a very large bowl.
- Don’t want meat? Try homemade vegan refried beans.
- Need a quick dinner idea? Prep everything the night before.
- Need a grab and go lunch? Assemble the taco salad in mason jars or rectangular containers.
Want other salad ideas?
- Irish Pub Salad
- Tomato Olive Salad
- French Grated Carrot Salad
- Spinach Apple Salad
- Kale Christmas Wreath Salad
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The pleasure of a 5-star review would be greatly appreciated!Print
Fall in love with our vegan taco salad! It’s an easy recipe that is fantastic for meal prep. This is high in iron and protein, and free from nuts, gluten, and dairy. Skillet corn, black beans, cauliflower pepita taco meat, and avocado cilantro dressing are just some of the tasty ingredients. Try this tonight!
- 2 tablespoons olive oil
- 3/4 cup fresh corn, from one cob (100g)
- 1 tablespoon freshly squeezed lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground cumin
- 1 romaine lettuce head
- 2 cups vegan taco meat
- 15-ounce can black beans, rinsed
- 1/4 of a red onion, chopped (57g)
- 1 large jalapeno, finely chopped
- grape tomatoes, halved (230g)
- 1 ripe avocado, sliced
- 1 1/2 cups avocado cilantro dressing
- 1/4 cup fresh cilantro, chopped as garnish
- 12 organic blue corn tortilla chips (28g)
- Heat up the olive oil in 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.
- Assemble the taco salad in 2 pint mason jars or rectangular containers for a grab and go lunch.
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Keywords: Vegan taco salad meal prep, vegan taco salad dressing, plant based