Most taco ‘salads’ are just giant tacos served in super-sized deep-fried tortilla bowls. But, you can enjoy the same deliciousness in a FUEL-filled meal with this vegetarian taco salad recipe! My homemade baked tortilla bowls are SO easy to make, for whole grain, gluten free, or even grain free taco bowls. Load it up with classic taco ingredients, like fajita veggies, beans, and corn!
And, even though this is a vegan and vegetarian taco salad, it’s still loaded with satiating protein. Between the beans and the swoop of hummus at the bottom of the bowl, you get X GRAMS of plant-based protein! Best of all, the base of this vegetarian taco salad is the super-est of all superfoods: KALE! Massage your kale leaves in my taco lime dressing and enjoy tender greens with no bitterness—just plenty of zesty taco flavor!
Kale Salad & Taco Dressing
pinch of cumin
1 Tbsp extra virgin olive oil
2 Tbsp hummus
10 oz kale
1 lime juiced
pinch of paprika
pinch of salt
Prepare homemade baked tortilla bowl / taco salad bowl. (Check out my easy recipe!)
In a large bowl, whisk together taco dressing ingredients.
In another bowl, add kale, drizzle with oil, and gently massage the leaves. Add taco lime dressing and continue to massage until coated.
Cook fajita veggies, as desired. (You can also check out my fajita veggies recipe!)
When ready to assemble your vegetarian taco salad, swoop hummus onto bottom of baked tortilla bowl, top with kale salad, beans, corn, fajita veggies, avocado, and additional dressing or any other toppings you like.
Serve and enjoy!
Kale Salad and Taco Dressing yields 4 servings. Vegetarian Taco Salad ingredients yield 1 salad.
23g fiber | 11g sugars
Serving: 1 salad (with tortilla bowl)