Vegan Beef Taco Salad

Dive into bold flavors and wholesome plant-based goodness with this Vegan Beef Taco Salad, a vibrant twist on the classic taco salad that’s satisfying, nutritious, and completely dairy-free. Featuring savory, spiced plant-based ground "beef" sautéed with aromatic onions, garlic, and taco seasoning, this salad is layered with crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, black beans, sweet corn, and a tangy splash of fresh lime juice. Topped with a dollop of vegan sour cream, fresh cilantro, and the perfect crunch of crushed tortilla chips, this easy 30-minute recipe is a deliciously satisfying meal packed with texture and flavor. Perfect for meatless Mondays, meal prep, or casual gatherings, this gluten-free and vegan taco salad will become a go-to favorite for anyone craving a healthier take on taco night.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 12 ounces plant-based ground 'beef' or crumbles
• 2 tablespoons taco seasoning
• 0.25 cup water
• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 large ripe avocado, diced
• 1 lime, juiced
• 0.5 cup vegan sour cream
• 0.25 cup fresh cilantro, chopped
• 1 small jalapeño, sliced (optional)
• 1 cup tortilla chips, crushed
• 0 to taste salt and pepper

Directions

Step 1

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.

Step 2

Add the minced garlic to the skillet and cook for another minute until fragrant.

Step 3

Stir in the plant-based ground 'beef' and cook, breaking it up with a spatula, for about 5-6 minutes or until it's browned.

Step 4

Add the taco seasoning and 1/4 cup of water. Stir well to combine and let it simmer for 2-3 minutes until the flavors meld together. Remove from heat and set aside.

Step 5

In a large salad bowl, add the chopped romaine lettuce, halved cherry tomatoes, black beans, corn, and diced avocado.

Step 6

Drizzle the lime juice over the salad ingredients and gently toss to combine.

Step 7

Divide the salad mixture into serving bowls and top each with a portion of the vegan taco 'meat'.

Step 8

Garnish each salad with a dollop of vegan sour cream, a sprinkle of chopped fresh cilantro, and slices of jalapeño, if using.

Step 9

Add a handful of crushed tortilla chips on top for extra crunch.

Step 10

Season with salt and pepper to taste, and serve immediately.

Nutrition Facts

Serving size	(2023.8g)

Amount per serving	% Daily Value*
Calories	2407.5

Total Fat 138.8g	0%
Saturated Fat 28.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5348.2mg	0%
Total Carbohydrate 211.1g	0%
Dietary Fiber 56.7g	0%
Total Sugars 30.8g
Protein 99.0g	0%

Vitamin D 0IU	0%
Calcium 560.3mg	0%
Iron 24.4mg	0%
Potassium 4756.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 15.9%

Carbs: 33.9%