Jessica in the Kitchen · by Jessica Hylton★ 5.0 (3)
Loaded Taco Salad Bowl with Lime Crema
NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 41%
CARBS 59G56% OF CAL
16G FIBER35G OTHER8G TOTAL SUGAR
FAT 13G29% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy taco shell bowl filled with salad greens, black beans, corn, avocado, and cheese, topped with tangy lime crema. A fun, handheld vegetarian taco experience.
mainmexicansaladbeans🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 or 2 small 6 inch taco shell (sliced into 3/4)
- 1 cup halved cherry tomatoes
- 3 cloves garlic (skins still on)
- 1 teaspoon olive oil
- 1/2 teaspoon garlic powder
- Pinch sea salt
- 6 cups mixed greens
- 1/2 avocado
- 1/4 cup shredded vegan cheddar cheese
- 1/2 cup black beans
- 1/4 cup corn
- 3 tablespoons diced jalapeños (de-seeded)
- 3 roasted garlic cloves (from the first step)
- 1/4 cup Greek vegan yogurt (or regular vegan yogurt)
- sea salt and pepper
- 1 tablespoon water
- Juice of half a lime
At a glance
PER SERVING · TIME 30M
CAL 21%·PRO 41%
CARBS 59G56% OF CAL
16G FIBER35G OTHER8G TOTAL SUGAR
FAT 13G29% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 147mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1518mg
- Calcium
- 186mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 147MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.