Name: Zesty Vegan Taco Salad: A Fresh, Flavorful Plant-Based Feast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 can (15 oz) black beans, drained and rinsed; 1 cup cooked brown or green lentils; 2 tablespoons tomato paste; 2 teaspoons chili powder; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon dried oregano; Salt and black pepper to taste; ¼ cup water or vegetable broth; 6 cups chopped romaine lettuce or mixed greens; 1 cup cherry tomatoes, halved; 1 cup corn kernels (fresh, frozen, or canned); 1 red bell pepper, diced; ½ red onion, thinly sliced; 1 avocado, diced; 1 cup crushed tortilla chips; ¼ cup chopped cilantro; 1 ripe avocado; ¼ cup vegan mayo or unsweetened vegan yogurt; Juice of 1 lime; 1 clove garlic; 2 tablespoons fresh cilantro; 1–2 tablespoons water (to thin); Salt to taste

Description

A fresh and satisfying plant-based twist on a Tex-Mex classic, this vegan taco salad is perfect for warm-weather lunches, potlucks, or quick weeknight dinners. Packed with protein-rich lentils and beans, crunchy veggies, and a creamy avocado dressing, it delivers bold flavors and vibrant textures in every bite.

Ingredients

Scale

For the taco “meat”:

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup cooked brown or green lentils
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon dried oregano
Salt and black pepper to taste
¼ cup water or vegetable broth

For the salad:

6 cups chopped romaine lettuce or mixed greens
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh, frozen, or canned)
1 red bell pepper, diced
½ red onion, thinly sliced
1 avocado, diced
1 cup crushed tortilla chips
¼ cup chopped cilantro

For the avocado dressing:

1 ripe avocado
¼ cup vegan mayo or unsweetened vegan yogurt
Juice of 1 lime
1 clove garlic
2 tablespoons fresh cilantro
1–2 tablespoons water (to thin)
Salt to taste

Instructions

Heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes.
Add minced garlic and cook for another minute until fragrant.
Stir in black beans, cooked lentils, and tomato paste. Mix well.
Add chili powder, cumin, paprika, oregano, salt, and pepper. Pour in water or broth and let simmer for 5–7 minutes, stirring occasionally.
Slightly mash the mixture with a fork or potato masher for a ground meat-like texture. Set aside.
To make the dressing, blend avocado, vegan mayo (or yogurt), lime juice, garlic, cilantro, and a bit of water in a food processor until smooth and creamy. Add salt to taste.
In a large salad bowl or platter, layer the romaine, tomatoes, corn, bell pepper, red onion, and avocado.
Spoon the warm taco “meat” on top of the salad.
Drizzle with avocado dressing and top with crushed tortilla chips and fresh cilantro.
Serve immediately, or store ingredients separately and assemble when ready to eat.

Notes

Substitute lentils and beans with crumbled tofu, tempeh, or vegan ground meat if desired.
Add roasted sweet potatoes or jalapeños for extra flavor and texture.
Dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
For gluten-free version, make sure your tortilla chips and vegan mayo are gluten-free certified.

Prep Time: 15 minutes
Cook Time: 15 minutes