Easy Vegan Taco Salad
Flavorful, delicious, easy vegan taco salad! This is vegan, gluten-free, healthy and simple to make.
Servings 4
Calories 705kcal
Cost $11
Equipment
Ingredients
- 1 head romaine lettuce
- 1 cup corn steamed - off the cob
- 1 cup tomatoes cherub grape - I use NatureSweet
- 1 avocado cubed - I use avocados from Mexico
- ½ cup cilantro
- 1 cup vidalia onion diced sweet - I use RealSweet vidalia onions
- 1 cup brown rice cooked
- 1 lime garnish and to squeeze on top
Cashew Sour Cream
- 1.5 cups cashews
- ¾ cup water
- 1 tbsp lemon juice
- 2 teaspoon apple cider vinegar
Lentil Taco Meat
- 1.5 cups brown lentils or black beans cooked
- 1 teaspoon chili powder
- 1 teaspoon garlic
- ½ teaspoon cumin
- ¼ cup salsa
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
Salad
- Chop the romaine lettuce and add to a bowl. Then, top with tomatoes, steamed corn, avocado, and diced onion. Add on the lentil taco meat when it's done cooking. Add cooked brown rice.
- Top with cashew sour cream, cilantro and lime juice! Drizzle on a little avocado oil if you want.
Lentil Taco Meat
- Cook lentils according to package then saute on medium heat in spices and salsa for 5-10 minutes until heated through.
Cashew Sour Cream
- Blend all ingredients in food processor or a high speed blender until smooth.
Notes
- To make this extra yummy, chill the sour cream in the fridge for a few hours before serving!
- Make a batch of rice ahead of time so you can make this salad all week long.
- Store leftovers in an air-tight container in the fridge.
- Flavor this salad with lime juice as the dressing - it's the best!
- You don't need to cook the Vidalia® onions for this salad unless you want to! They are delicious raw.
Nutrition
Serving: 1g | Calories: 705kcal | Carbohydrates: 92g | Protein: 25g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Sodium: 441mg | Potassium: 1672mg | Fiber: 19g | Sugar: 12g | Vitamin A: 14620IU | Vitamin C: 29mg | Calcium: 139mg | Iron: 9mg
