Healthy Taco Salad Recipe

4.71 from 433 votes

Servings: servings

Prep Time45

Total Time45

Dive into this incredibly flavorful and healthy taco salad recipe, packed with plant-based protein and fresh ingredients. A base of crisp romaine lettuce, juicy cherry tomatoes, and creamy avocado is perfectly balanced by the satisfying black beans and tortilla strips.

Ingredients

1 cup tortilla chips
2 cups romaine lettuce shredded
¾ cup black beans drained and rinsed
½ avocado diced
½ cup cherry tomatoes halved
½ red bell pepper diced
¼ cup corn thawed if frozen
¼ cup black olives sliced
2 tbsp green onions thinly sliced
2 tbsp cilantro for serving
1 tbsp dairy-free sour cream

Walnut Taco Meat

1 cup raw walnuts soaked in hot water
¼ tsp tamari
¼ tsp ground cumin
¼ tsp smoked paprika
¼ tsp chili powder

Instructions

Soak walnuts in water for at least 20 minutes. Drain and rinse well. Place the walnuts, tamari, and spices into a food processor. Pulse until the walnuts are chopped and look like ground (minced) meat. Taste and add more spices if desired.
Arrange romaine lettuce on plate and top with ingredients.
Top with tortilla chips, followed by the taco meat, black beans, avocado, tomatoes, corn, olives, and green onions.
Garnish with cilantro and sour cream.

Notes

Vegan avocado crema would be really good on top instead of sour cream. It's like a saucy version of guacamole.
For a grain-free version, substitute corn tostadas with large cabbage or lettuce leaves, or simply omit.
To heat taco meat, place a nonstick skillet over medium-high heat and lightly coat the bottom with olive oil, about 1-2 teaspoons. Add taco meat mixture and lightly saute until warmed through and nuts are lightly toasted. Be careful not to let it burn. Use immediately.

Nutrition

Calories: 664kcal, Carbohydrates: 59g, Protein: 20g, Fat: 48g, Saturated Fat: 6g, Polyunsaturated Fat: 32g, Monounsaturated Fat: 13g, Sodium: 417mg, Potassium: 1215mg, Fiber: 19g, Sugar: 7g, Vitamin A: 5560IU, Vitamin C: 57mg, Calcium: 208mg, Iron: 5mg