Give the traditional taco salad a vibrant, plant based taco salad makeover! Not only is it visually appealing, but it also combines a variety of textures and flavors that make it a favorite among the whole family.
You probably have everything you need to throw this salad together on a busy weeknight. It has versatile flavors that are easy to swap out for individual preferences and dietary needs. This also makes it a great option for meal prep, allowing you to create a unique salad each time.
Meal Prep Friendly
To make meal prep easier, consider batch-cooking quinoa and beans ahead of time. You can chop vegetables and store them separately to keep them fresh. When you’re ready to eat, simply toss everything together with your dressing for a quick and nutritious meal. This not only saves time but also encourages healthy eating habits throughout the week.
A Balanced Meal
A plant-based taco salad with quinoa is not only a feast for the eyes but also a balanced meal that can help you feel satisfied and energized. It provides a good balance of carbohydrates, protein, and healthy fats, making it an ideal choice for lunch or dinner. The combination of high-fiber ingredients keeps you feeling fuller for longer, making it less likely that you’ll reach for unhealthy snacks later.
Family-Friendly
This plant-based taco salad is also a great option for families. Kids often love the colorful presentation and the opportunity to build their own salads. Allowing children to customize their meals encourages them to try new ingredients and develop healthy eating habits. You can set up a salad bar with various toppings and dressings, making mealtime interactive and fun.
How to Make Taco Salad
Ingredients
- Lettuce ( prefer a mix of greens and romaine)
- Cooked Beans (I use pinto, black beans or Taco Lentils)
- Cooked Grains (I use leftover Mexican Rice, quinoa or Quinoa Tacos)
- Cooked Corn (I just buy organic frozen corn)
- Pico de Gallo or salsa
- Avocado, sliced
- Lime Juice
- Crispy Corn Tortillas* or Tortilla chips (Optional)
Instructions
Step 1 – Layer Ingredients
Layer all ingredients into a large bowl (I use a serving bowl for me) except the tortillas/chips.
Step 2 – Toss
Toss the salad so everything is well mixed and add a few chips for crunch.
*To make Crispy Corn Tortillas use soft corn tortillas, sprinkle with life and seasonings of your choice. Cut tortillas into thin strips and bake for about 10 minutes at 350° or until crisp.
Step 3 – Serve
This is an easy “buffet night” dish. It can be made quickly with leftovers or canned/packaged ingredients. If you are traveling with this for a potluck, add the salsa, avocado and lime juice just before serving.
More Plant Based Salads
If you like this recipe, you’ll love these salad ideas too:
- Chopped Asian Salad
- Vegan Potato Salad
- Oil-Free Cowboy Caviar
- Quinoa-Lentil Salad
- BBQ Chickpea Salad
Plant Based Taco Salad
Savor a delicious plant-based taco salad packed with fresh veggies and quinoa. The vibrant meal tastes as good as it looks!.
Ingredients
- Lettuce ( prefer a mix of greens and romaine)
- Cooked Beans (I use pinto, black beans or Taco Lentils)
- Cooked Grains (I use leftover Mexican Rice, quinoa or Quinoa Tacos)
- Cooked Corn (I just buy organic frozen corn)
- Pico de Gallo or salsa
- Avocado, sliced
- Lime Juice
- Crispy Corn Tortillas* or Tortilla chips (Optional)
Instructions
- Layer all ingredients into a large bowl (I use a serving bowl for me) except the tortillas/chips.
- Toss the salad so everything is well mixed and add a few chips for crunch.
- *To make Crispy Corn Tortillas use soft corn tortillas, sprinkle with life and seasonings of your choice. Cut tortillas into thin strips and bake for about 10 minutes at 350° or until crisp.
- Serve.
Notes
If you are traveling with this for a potluck add the salsa, avocado and lime juice just before serving.