This vegan taco salad recipe is seriously the best for a summer meal, or for an easy meal prep recipe. It’s easy, delicious, and loaded with protein.
1 large head of lettuce, chopped
1 cup of tomatoes, chopped
3/4 cup of black beans
1/2 cup corn, grilled or cooked
1 avocado, sliced
Large handful of cilantro
1/2–3/4 cup corn tortillas or nachos of choice, crumbled
1/4 cup pickled jalapeños, chopped
For the Lentils:
1 550 mL can of lentils, washed, strained and dried
2 tbsp. Olive oil
Juice of 1 lemon
1 tbsp. Garlic powder
1 tsp chili powder
1 tsp paprika
1 tsp oregano
1/2 tsp salt
1/2 tsp pepper
Dash of red chili flakes
For the Cilantro Lime Dressing:
1 cup of vegan yogurt or greek yogurt
1 bunch of fresh cilantro, washed
2 tbsp. Olive oil
Juice of 1 lime
1 tsp sea salt
1/2 tsp black pepper
2 cloves of garlic
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 bake, 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.
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.
- Serving Size: 4
- Calories: 557
- Sugar: 9.6
- Sodium: 1101.2
- Fat: 27.6
- Saturated Fat: 3.8
- Unsaturated Fat: 3.4
- Trans Fat: 27.6
- Carbohydrates: 68.5
- Fiber: 18.7
- Protein: 21.1
- Cholesterol: 0
Keywords: recipe, easy, best, lentil, vegan