Vegan Taco Salad

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Vegan Taco Salad

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A vibrant platter of vegan nachos transformed into a vegan taco salad, topped with lentils, black beans, avocado slices, chopped lettuce, and diced red peppers, all drizzled with green sauce. Nearby are bowls of lentils and creamy sauce with a fabric napkin beside the plate.

Prep

15 minutes

Cook

15 minutes

Yield

3 Servings

🌮 Tacos + 🥗 salad = the ultimate plant-based power meal! This vegan taco salad features spiced crispy lentils, fresh veggies, and zesty lime-cilantro dressing for a 30-minute dinner that's nutritious, delicious, and totally customizable.

I love a good taco salad. Tacos are amazing, and salad is so healthy and nutritious, so when you mix the two, you get a surprisingly delicious match made in heaven. You’ll want to make this vegan taco salad recipe again and again for dinner, meal prep, or a side dish. It’s packed with flavor, fiber, and protein from the lentils and black beans and is seriously versatile.

❤️ Why You’ll Love Vegan Taco Salad

  • Quick: Made in less than 30 minutes, perfect for busy weeknights.
  • Healthy: Loaded with veggies and lentils, this vegan taco salad recipe is truly nutrient-dense.
  • Versatile: Add your favorite veggies and protein, or switch up with what you have on hand or need to use up.
An assortment of ingredients for a vibrant Vegan Taco Salad displayed on a white surface, featuring bowls of corn, black beans, chopped tomatoes, and jalapeños. Also included are tortilla chips, avocado, leafy greens, creamy yogurt, a lemon half, garlic cloves, and fresh cilantro.

🍲 Ingredients

Lentils – The star protein in this vegan taco salad that creates that satisfying “taco meat” texture. Lentils are nutritional powerhouses that help lower cholesterol, improve heart and digestive health, stabilize blood sugar, and provide lasting energy. They’re high in both fiber and protein, making this salad filling and nourishing.


Spices The perfect blend of seasonings transforms simple lentils into crave-worthy “taco meat.” The combination of garlic powder, chili powder, paprika, and oregano creates an authentic taco flavor without any animal products. For an even quicker version, store-bought taco seasoning works perfectly, too.

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👩‍🍳 How to Make Vegan Taco Salad

A white mixing bowl with a gold ladle sits amidst a bowl of cooked lentils, a whole lemon, a sliced lemon, and small bowls of olive oil and spices—including chili powder and fennel seeds—on a white marble surface, ready to craft a vibrant Vegan Taco Salad.

1. Preheat oven to 425F and line a baking sheet with parchment paper.

2. Prep the ingredients for the salad and set them aside.

3. Grab a large bowl or tray that you will be serving the salad on and set aside

A white bowl filled with lentils and topped with spices like paprika, oregano, and salt sits invitingly. A gold spoon rests inside, ready to serve this vegan taco salad delight. In the background, a small pitcher of olive oil adds a whisper of gourmet flair.

4. To the large bowl, combine all the lentil ingredients together and stir till well combined.  Transfer to the parchment-lined baking sheet and cook for 20 minutes or until crispy.  Check and stir them often to avoid burning.

A top view of a blender container filled with a yellow mixture, topped with whole garlic cloves and spices. Fresh cilantro is on the side, along with lemon slices and a small bowl of white substance, possibly yogurt or sour cream, perfect for creating a vibrant vegan taco salad on a white surface.

5. While that bakes, make the dressing by adding all the ingredients to a deep jar or blender and blend till smooth using a blender or hand blender.

This vibrant Vegan Taco Salad features chopped lettuce, tomatoes, tortilla strips, and lentils on a white platter. Drizzled with a creamy green dressing, it rests on a white marble surface paired with a red cloth and a small bowl of dressing nearby.

6. Once the lentils are cooked, let them cool slightly.

7. Assemble the salad by creating a platter-style salad or simply tossing everything together in a bowl with your desired amount of dressing.

🗒 Tips and Tricks

  • Lentils: Stir the baking lentils frequently for even crispiness.
  • Assembly: Create a platter-style presentation for impressive serving.
  • Dressing: Add dressing only when ready to eat for optimal freshness.
  • Variations: Think of this as a taco in salad form – use your favorite taco toppings.
A vibrant platter of vegan nachos transformed into a vegan taco salad, topped with lentils, black beans, avocado slices, chopped lettuce, and diced red peppers, all drizzled with green sauce. Nearby are bowls of lentils and creamy sauce with a fabric napkin beside the plate.


🗒 Substitutions

Just like regular tacos, this Vegan Taco Salad can be made with so many different ingredients. Looking for some inspiration? Try these:

  • Protein: Chickpeas or white beans can replace lentils for a different texture. If you are not vegan you can use any meat that you would use in a taco.
  • Greens: Any lettuce variety works well as the base.
  • Dressing: Store-bought salsa and vegan sour cream can replace homemade dressing.
  • Vegetables: Use whatever you have on hand – bell peppers, radishes, or corn all work beautifully.


🗒 Best served with

A vibrant Vegan Taco Salad on a plate with sliced avocado, black beans, corn, chopped vegetables, crispy tortilla strips, and lentils, drizzled with creamy green dressing and sprinkled with red pepper flakes. A pink cloth napkin is partially visible beside the plate.

👝 How to Store Leftovers

The salad is best enjoyed fresh. Only top with dressing when ready to eat. Once cooled, store crispy lentils in an airtight container at room temperature for 5-7 days.

🤔 Common Questions

How do I get the lentils really crispy for this vegan taco salad?

Spread them in a single layer on the baking sheet; don’t overcrowd, and stir them occasionally during baking. Extending the baking time by a few minutes can also help achieve extra crispiness.

Can I meal prep this vegan taco salad recipe?

Yes! Prepare all components separately and store them individually. The crispy lentils can be made ahead and stored at room temperature. Prepare the dressing and chop the vegetables in advance, then assemble when ready to eat.

Is this vegan taco salad filling enough for a main dish?

Absolutely. Combining fiber-rich lentils, black beans, and plenty of vegetables makes this a satisfying main course. If you need additional substance, add some cooked quinoa or brown rice.

Can I make this salad without oil?

Yes, the lentils can be baked without oil by using a small amount of vegetable broth or aquafaba (chickpea liquid) to help the spices adhere.

For the dressing, substitute avocado for oil to maintain creaminess.

What other toppings work well with this vegan taco salad?

Get creative with crushed tortilla chips, vegan cheese, guacamole, pickled jalapeños, corn, or diced mango for a touch of sweetness.

A white oval platter brimming with a Vegan Taco Salad features nachos topped with lentils, sliced avocado, black beans, corn, diced tomatoes, and greens drizzled in green sauce. A cloth napkin sits beside the platter, while a serving spoon and fork rest invitingly on the dish.

Vegan Taco Salad

5 from 2 votes
🌮 Tacos + 🥗 salad = the ultimate plant-based power meal! This vegan taco salad features spiced crispy lentils, fresh veggies, and zesty lime-cilantro dressing for a 30-minute dinner that's nutritious, delicious, and totally customizable.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Vegan Meals
Cuisine Mexican-Inspired
Servings 3 Servings
Calories 557 kcal

Ingredients
  

For the Lentils:

For the Cilantro Lime Dressing:

Shop Ingredients on Jupiter

Instructions
 

  • Preheat oven to 425F and line a baking sheet with parchment paper.
  • Prep the ingredients for the salad and set them aside.
  • Grab a large bowl or tray that you will be serving the salad on and set aside.
  • To the large bowl, combine all the lentil ingredients together and stir till well combined.  Transfer to the parchment-lined baking sheet and cook for 20 minutes or until crispy.  Check and stir them often to avoid burning.
  • While that bakes, make the dressing by adding all the ingredients to a deep jar or blender and blend till smooth using a blender or hand blender.
  • Once the lentils are cooked, let them cool slightly.
  • Assemble the salad by creating a platter-style salad or simply tossing everything together in a boll with your desired amount of dressing.

Notes

Spices: The spices for the lentils are entirely optional and really quite versatile/interchangeable so have fun with them! I would suggest using the flavors you love most and thinking about the classic taste of Taco Salad while developing that flavor profile.
Storage: The salad is best enjoyed fresh.  So I suggest only topping the salad with the dressing once you’re ready to sit down/eat it.  The crispy lentils can be tightly sealed, once cooled, and will last up to 5-7 days in a room temperature spot.
Lentils: I love making this Taco Salad with lentils but if you’re feeling like switching it up, you can use chickpeas or white beans.

Nutrition

Serving: 4 | Calories: 557kcal | Carbohydrates: 68.5g | Protein: 21.1g | Fat: 27.6g | Saturated Fat: 3.8g | Polyunsaturated Fat: 3.4g | Trans Fat: 27.6g | Sodium: 1101.2mg | Fiber: 18.7g | Sugar: 9.6g
Review This Recipe Let us know how it was!

Debbie Dotson

5 stars
This is so good! I am not a vegan but wanted to serve something tasty to vegan friends. This recipe is now a staple in our house even when we are eating alone. Thank you!

Maria Koutsogiannis

Thank you so much, Debbie! That makes me so happy!

Lisa

5 stars
Youre beautiful AND you’re a good cook! haha

Maria Koutsogiannis

haha thanks!!!

5 from 2 votes

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