Vegan Taco Salad

Vegan Taco Salad
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Courses:
Difficulty: Intermediate
Servings: 2
Best Season: Suitable throughout the year
Description

Everything you love about tacos comes together in one fresh and flavorful Vegan Taco Salad. Plant-based crumbles are sautéed with onion, black beans, and taco seasoning until savory and nicely browned, then spooned over a crisp bed of iceberg lettuce. Juicy tomatoes, fresh cilantro, diced onion, and vegan cheese add layers of color, texture, and classic taco flavor. 

Serve it in a crunchy tortilla bowl for the full taco-salad experience, or keep things simple with your favorite serving bowl and a handful of tortilla chips. Add a drizzle of Spicy 1000 Island Dressing, then bring on the Pico De Gallo, Classic Guacamole, and more tortilla chips for a fun, customizable meal that turns salad night into something worth looking forward to. 

Ingredients
  • 2 taco salad bowls (can substitute tortilla chips)
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup yellow onion (diced, 1/4 cup reserved)
  • 2 cups plant based crumble (prepared)
  • 1 can black beans (rinsed and drained)
  • 3 tablespoons taco seasoning
  • 1/4 cup water
  • 1/2 head ice berg lettuce (chopped)
  • 1 small bunch cilantro (large stems removed)
  • 1/2 cup vegan cheese (cheddar, Monterey jack, shredded)
  • 1 large tomato (diced)
Instructions
  1. 1

    Heat a large skillet over medium heat. Add the olive oil.

     

  2. 2

    Sauté the onion until soft, translucent, and golden.

  3. 3

    Add the crumbles and continue cooking for 3 to 5 minutes, until they begin to brown.

  4. 4

    Stir in the black beans, taco seasoning, and water.

  5. 5

    Bring the mixture to a simmer and cook for 3 to 5 minutes, until most of the water has evaporated.

     

  6. 6
    Assemble:
    1. Lay down a bed of lettuce in each taco bowl. If using a serving bowl, place several broken chips beneath the lettuce.
    2. Divide the crumble mixture between the two bowls.
    3. Top each bowl with the diced tomatoes, reserved onion, shredded cheese, and cilantro.
  7. 7

    Additionally, top or serve with vegan sour cream and our spicy Thousand Island Dressing.

Nutrition Facts

Servings 2

Serving Size 1 taco salad bowl

Amount Per Serving
Calories 648kcal
% Daily Value *
Total Fat 29.5g46%
Saturated Fat 7g35%
Sodium 1310mg55%
Potassium 930mg27%
Total Carbohydrate 67g23%
Dietary Fiber 14g57%
Sugars 8g
Protein 29g58%
Vitamin A 170 mcg
Vitamin C 22 mg
Calcium 220 mg
Iron 6 mg
Vitamin E 4 mg
Vitamin K 85 mcg
Vitamin B6 0.5 mg
Folate 190 mcg
Vitamin B12 1 mcg
Magnesium 100 mg
Zinc 3.3 mg
Selenium 15 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://sproutfulkitchen.com/recipe/vegan-taco-salad/