Vegan Taco Salad (Restaurant-Style!)
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Connoisseurus Veg · by Alissa★ 4.9 (8)

Vegan Taco Salad (Restaurant-Style!)

NUTRITION · PER SERVING45M COOK
CAL 30%·PRO 50%
CARBS 75G49% OF CAL
21G FIBER41G OTHER12G TOTAL SUGAR
FAT 27G40% OF CAL
5G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A meatless, dairy-free taco salad with spiced lentil-walnut filling, crispy baked tortilla bowl, and creamy avocado-lime dressing. Flavorful and completely plant-based.

mainmexicansaladtacobeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 4 large (burrito size) flour tortillas
  • Oil mister or cooking spray
  • 1 tablespoon olive oil
  • 1 medium onion, (diced)
  • 2 garlic cloves, (minced)
  • 1/2 cup finely chopped walnuts
  • 1 tablespoon ground cumin
  • 1 teaspoon ancho chile powder
  • 1/4 teaspoon cayenne pepper, (or to taste)
  • 3 cups cooked brown lentils (Note 1)
  • 1/2 cup canned tomato sauce
  • 1 tablespoon soy sauce
  • Salt and pepper to taste
  • 1 ripe avocado, (pitted and peeled)
  • 3/4 cup unflavored soy or almond milk
  • 3 tablespoons lime juice
  • 1 garlic clove
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon salt, (plus more to taste)
  • 6 cups roughly chopped romaine lettuce
  • 1 cup cherry tomatoes, (halved)
  • 1/4 cup black olives
  • Salsa, and/or any of your favorite taco toppings
PREP
25M
SODIUM
1351MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.