Vegetarian Taco Salad Recipe

A deliciously easy vegetarian taco salad recipe that’s also vegan-friendly—made with pulled jackfruit, greens, veggies, and a creamy salsa dressing! How to make a healthy taco salad without meat, served in homemade baked tortilla bowls.

Course Lunch, Lunch & Dinner, Salad

Cuisine American, Mexican

Keyword healthy taco salad, meatless taco salad, taco salad recipe, vegan taco salad, vegetarian taco salad

Prep Time 45

Cook Time 15

Total Time 1

Servings salads

Calories 522

Author Alyssia Sheikh

Ingredients

4 homemade baked tortilla bowls
2 cups pulled jackfruit (or seasoned black beans)
1 cups romaine lettuce chopped
2 cups spinach or kale chopped
2 bell peppers, sliced (or fajita veggies)
1 cup corn kernels (canned, fresh, or frozen and thawed)
1 cup cherry tomatoes chopped
⅓ cup red onion thinly sliced
½ cup shredded Mexican cheese blend or cheese of choice
¼ cup cilantro chopped
½-1 cup creamy salsa dressing or dressing of choice
1 large avocado sliced

Instructions

Cook pulled taco jackfruit. (This can be done on the same day or ahead of time.)
Prepare homemade baked tortilla bowls and allow to cool.
If desired, prepare creamy salsa dressing, or use taco salad dressing of choice.
In a large mixing bowl, combine all taco salad ingredients, except for avocado.
Drizzle on dressing, to taste, and toss entire salad to coat. (To prep only 1 serving of taco salad: distribute salad into bowl and only add dressing onto individual salad. Store the rest of undressed salad in an airtight container in the fridge for up to 5 days.)
Distribute dressed salad into baked tortilla bowls or bowls of choice.
Serve topped with avocado or any additional desired toppings and enjoy!
Yields 4 vegetarian taco salads.

Video

Notes

Nutrition provided for taco salad tossed with ½ cup creamy salsa dressing and served in homemade baked tortilla bowls.

Nutrition