Description
This easy healthy taco salad bowl recipe is a winner for vegans and meat-eaters. Whether you’re transitioning into vegan eating or dining with a mixed group, this is a simple dinner idea to love. Just sauté the “meat” mixture and assemble the rest. You could even turn this into a DIY taco bowl party with different toppings! Feel free to add your own favorite toppings too!
Ingredients
Scale
- 1 teaspoon extra virgin olive oil
- 1/2 medium onion, chopped
- 1/2 bell pepper, chopped
- 1 package Trader Joe’s beef-less “ground beef”
- 1 package McCormick’s organic taco seasoning
- 1/2 cup water
- 2–3 cups tortilla chips, broken into small pieces
- 4–6 cups of lettuce of choice, chopped
- 2 cups tomatoes, chopped
- 2 avocados, chopped
- 1/2 English cucumber, chopped
- 1/2 cup salsa
- 1/2 cup vegan shredded cheddar cheese
- 1/4 cup vegan sour cream
Instructions
- Heat a large sauté pan at medium temp. Add oil, onion, and bell pepper and sauté until the onions are translucent, about 4-6 minutes.
- Add the “ground beef” and sauté until golden brown, about 3-4 minutes.
- Add the taco seasoning and water and stir to combine. Cook, stirring frequently, until the water is gone, about 2-4 minutes.
- Assemble the taco salad using as much or as little as you prefer (the above amounts are a guideline based on what we normally eat):
- Grab a couple handfuls of tortilla chips and break them into smaller pieces on your plate.
- Top with lettuce, tomatoes, avocado, and cucumber.
- Top the veggies with some salsa, spreading it around the top of your plate (this is basically your “salad dressing”.
- Top the veggies with the prepared taco “meat”.
- Top the “meat” with a sprinkle of cheddar cheese (this goes on now so it can melt a little).
- Add a dollop of sour cream on top.
- Serve and enjoy!
Notes
- This is a really customizable bowl. I’ve added portions of all ingredients, but the taco “meat” part is the only part that really needs to be measured. Otherwise, I usually just eyeball how much to add of all the other ingredients. I also tailor this to how hungry I am so I can eat intuitively.
- Cut only the avocado you’re ready to eat at one time because it will brown. If you have half an avocado to store, keep the pit in and put it in an airtight container – the pit will help it keep from browning as much.
- This will yield 3-4 servings depending on what size you make the salads.
Keywords: Vegan, Vegetarian
