easy whole food plant based recipes

Spiralized Taco Salad


Jump to Recipe Plant-Based Recipes • Spiralized Taco SaladThis Vegetarian Taco Salad recipe comes from our brand-new Thrive Winter Reset. It’s full of seasonal recipes with fresh ingredients to help you break bad eating habits and fall in love with new ones. Find out more about it by clicking here. While we love creating zucchini noodles, […]

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This Vegetarian Taco Salad recipe comes from our brand-new Thrive Winter Reset. It’s full of seasonal recipes with fresh ingredients to help you break bad eating habits and fall in love with new ones. Find out more about it by clicking here.

Vegetarian Taco Salad

While we love creating zucchini noodles, a.k.a. “zoodles,” we have become quite smitten with sweet potato noodles, or “swoodles”. Isn’t that such a fun name?! They’re even more fun as the base for this uber healthy taco salad. It’s further proof that healthy food doesn’t equal boring! Have you bought a spiralizer yet?! It took me a while to get on board, but wow! I am so glad I did. The recipe below is a winner and takes the spiralizer to the pinnacle of perfection, if I do say so myself.

Vegetarian Taco Salad

As we kick off our new Thrive Winter Reset, we want to share one of our favorite new recipes with you. This Spiralized Taco Salad is quite honestly my favorite recipe this program. It starts with lightly seasoned spiralized sweet potato that is quickly baked in the oven, and is then topped with walnut “meat”, thinly sliced kale, yummy avocado pico de gallo (with a tropical twist!), and cashew cream. It ticks off all the boxes: flavor (check!), colors (check!), nutritious (check!), fun to eat (check!), and it’s 100% plant-based and good for your body. Be sure to check out the video below (above the recipe box) to see how simple and fast it is to make.

Vegetarian Taco Salad

Thrive is one of our most popular programs because it gives you a quick reset in just 7 days. That’s 7 days of delicious green smoothies twice a day (for breakfast and lunch) plus snacks, recipes for Thrive-approved beverages, and a healthy, filling and nutritious dinner each evening. We’ve focused on using seasonal and easy-to-find ingredients as well as accounting for your busy schedule. The meals and smoothies can be prepped in advance. But the most important part is really how good everything tastes!

This isn’t a diet, it’s a reset for times when maybe you’ve been a little too indulgent or you’re ready to give your body a little kickstart with a focus on plant-based goodness.

Thrive Winter Reset is:

  • 100% plant-based and vegetarian
  • Dairy-free
  • Gluten-free
  • Nutrient rich
  • Colorful
  • And 100% DELICIOUS!

Enrollment closes on February 18th to be part of our special Live Community 7-Day Reset so we can all go through the 7-day journey together.

What You’ll Get:

  • A full, detailed three-meal-a-day plan (including snacks!)
  • A shopping list
  • Recipe prep tips
  • Tasty recipes with gorgeous photos
  • A guide with detailed info explaining the ins and outs of resetting and detoxing
  • Physical book (optional)

If you’re ready to jump into 7 days of plant-based goodness, click here to sign up.

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Spiralized Taco Salad

  • Author: Jen Hansard
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 1 serving 1x
  • Category: dinner
  • Method: baked
  • Cuisine: American
  • Diet: Vegan


Sweet potatoes are one of the healthiest foods you can add to your diet. We’re always looking for ways to serve them in an exciting way and this taco salad is perfection. Each healthy bite is full of mouthwatering flavor. It definitely hits the spot when you’re craving Mexican flavors.



For “meat”:

  • 1/2 cup walnuts (soaked overnight)
  • 12 teaspoons fresh lime juice
  • 1 clove garlic (finely minced)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Big pinch sea salt

For sweet potato/swoodles:

  • 1 tablespoon olive oil
  • 1 medium sweet potato (peeled, spiralized)
  • ¼ teaspoon each: chili powder, cumin, paprika, garlic powder, sea salt, and black pepper
  • Pinch ground cayenne (optional)

For avo pico de gallo:

  • ½ medium avocado (diced)
  • ¼ cup mango (diced)
  • 1 tablespoon jalapeno (minced)
  • 1 tablespoon fresh cilantro
  • 1 garlic clove (minced)
  • 12 teaspoons fresh lime juice
  • Pinch sea salt

For toppings:

  • 1 cup kale (cut into thin ribbons)
  • 12 tablespoons Cashew Cream (scroll down to next recipe on this page)
  • 12 fresh lime wedges


  1. Preheat oven to 425°f. Line a baking sheet with parchment paper or lightly grease.
  2. Place presoaked walnuts, lime juice, chili powder, cumin, and sea salt in a food processor. Pulse until finely chopped. Alternatively, finely chop the walnuts with a chef’s knife, place in a bowl and add the lime juice and spices. Refrigerate until ready to serve.
  3. Toss the spiralized sweet potato with the olive oil and season with the spices, sea salt, black pepper, and cayenne. Arrange on the baking sheet. Bake for 15-20 minutes, or until tender.
  4. Meanwhile, prepare the avo pico. Stir together all of the ingredients and season with a pinch of sea salt.
  5. To serve, place the baked swoodles on a plate. Top with the walnut “meat,” kale ribbons, avo pico de gallo, and cilantro. Serve with lime wedge(s) on the side.

Keywords: swoodle recipe


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  1. Liz says:

    Somehow we missed this during this original reset so added it to the spring one now — hands down the best of the meals!! So incredibly delicious — and we love most of the meals in the resets.

    • SGS Rawkstar Jess says:

      I love this one, also! It was a big hit in my house, even with the meat-eating folks. 🙂

  2. Marina says:

    I am allergic to cashews!

  3. Genevieve says:

    This walnut meat has managed to creep into a ton of our mexi recipes! So flavorful with amazing texture and meatiness without being meat. Such a delicious recipe. I absolutely adore the depth of the walnuts with the creaminess of the cashews, the sweet of the potatoes and the bright fresh creaminess of the avo pico. Love this recipe so much!

  4. Jessica Dufresne says:

    This was amazing!! I just finished the 21-day cleanse and needed something new to keep me going. This was perfect.

  5. Sandy says:

    This looks so yummy! I’d have to leave out the walnuts because my husband has nut allergies but I think black and or pinto beans would be a great substitute. Cook them up with some cumin, cayenne, smoked paprika and some minced onion and garlic and it should all be good :).

    • SGS Rawkstar Amanda says:

      Hi Sandy,

      Yes beans or legumes would make a delicious swap in this recipe. Mushrooms too!

  6. Christie says:

    This recipe was delicious! My husband and I did the reset and this was one of our favorite recipes! We were both skeptical of eating walnuts as “meat” but don’t hesitate to try this recipe. You won’t miss the meat at all! I can’t wait to find more vegan recipes that taste this good. Thanks so much!

    • SGS Rawkstar Amanda says:

      Thanks for the love, Christie! And I’m so happy you joined us for our Thrive Winter Reset!!!

  7. traci says:

    Had this tonight. YUM!! Although I am working on the 21 day healthy eating challenge I wanted something different for dinner and found this recipe. I did add meat instead of the walnuts, not ready to go meatless but this was a winner for dinner!! The whole family ate it and getting them to eat kale is a challenge and the family wants to this recipe to be a keeper!

    • SGS Rawkstar Amanda says:

      Hi Traci,

      YAY! I love that you loved this recipe. And I especially love that you can swap recipes from Thrive into Fresh Start too!! How are you feeling throughout your 21-day cleanse?

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