Vegan Taco Salad
This healthy vegan taco salad is perfect for Taco Tuesday or your next party! It's super delicious, packed with Mexican flavors, and it's really easy to make!
Servings 4 servings
Calories 640kcal
Equipment
- 1 large bowl
- 1 sharp knife
- 1 chopping board
- 1 spoon
Ingredients
- 2 heads Romain lettuce
- 6 oz vegan ground beef crumbles
- 5 oz vegan tortilla chips or more if you like
- 1 can kidney beans
- 2 cups canned or frozen corn
- 3/4 cup vegan sour cream
- 3/4 cup salsa
- 1 1/2 cups cherry tomatoes
- 2 green onions
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup pickled jalapeños optional. Skip for kids!
- 1 cup shredded vegan cheese
- 1/2 cup guacamole
Instructions
- Roughly chop the lettuce. Cut the cherry tomatoes into halves and the green onions into rings.
- In a large pan, cook the vegan ground beef crumbles according to the instructions on the package.
- Crush some of the tortilla chips with your hands. Place all ingredients in a large bowl, toss, and serve.
Notes
- I usually use a store-bought salsa for this recipe to make things easier. If you like you could season it with paprika, onion powder, and cumin. Or also add a bit of hot sauce for a spicier version.
- Leave out the pickled jalapeños if you're serving this vegan taco salad for kids. Just add them to your own bowl later on. I can't get enough of them!
- For an even healthier version with lower calories, you can replace the vegan sour cream with vegan yogurt. Make sure to use an unsweetened plant-based yogurt, preferably a Greek-style yogurt.