Make the ultimate vegan taco bowl! With a protein-packed vegan taco meat, homemade tortilla strips, and your favorite fixings this vegan taco salad bowl will become your taco Tuesday staple recipe. Ready in 25 minutes!
This post is sponsored by CatholicTv, all opinions are my own.
These bowls are like taco Tuesday in salad form. They've got all the things you love about tacos: the meat, the tortilla, the toppings. Just in a bowl!
This recipe features my favorite taco meat recipe: tempeh and black bean tacos. I love it because it's so simple and packed with both protein and fiber. Tempeh makes such a great taco base - it's got that crumbly texture that ground beef has and it packs quite a punch of protein.
This vegan taco bowl also features my oil-free tortilla chip recipe. Tortilla chips are so easy to make at home, and you can avoid the extra nutrient-poor calories by baking them without oil instead of deep frying! Plus, you can cut your tortillas into small strips, so they are more salad friendly.
Once you've got those two components down, then just add your favorite taco toppings. A base of lettuce for the salad, plus corn, tomatoes, jalapeno, avocado, vegan sour cream - whatever you like!
Step 1. Prepare the Vegan Tempeh Taco Meat. Sauté the red onion in a non-stick pan until just starting to soften. Add the crumbled tempeh, the entire can of black beans (including the liquid), garlic, and taco seasoning to the pan. Cook for 3-5 minutes until the tempeh and beans are warmed through.
Step 2. If desired, prepare oil-free tortilla strips. Follow the instructions for these oil-free tortilla chips, slicing the tortillas into thin strips instead of triangles.
Step 3. Assemble the bowls. Start with a bed of lettuce and top with the taco meat, tortilla strips, corn, tomatoes, red onion, jalapeño, avocado, and sour cream. Enjoy!
I love tempeh taco meat and it is my go-to, but I have several other vegan taco meat recipes you could easily sub in these bowls:
Typically the greens and other toppings are served cold. The taco meat itself is usually warm on top of the salad.
Feel free to serve leftovers cold or warm!
This recipe is a complete meal all on it's own.
Feel free to add some extra veggies on the side like my go-to roasted broccoli and cauliflower.
Make taco night extra fun with my Strawberry Margarita Mocktails!
I recommend storing the components of these bowls separately. The fresh ingredients like lettuce tomatoes, and jalapeños will not last as long as the taco meat itself.
The salad CAN be stored altogether though, just remove the tortilla chips.
Store any leftover tortilla chips in a paper bag on the counter.
To reheat, warm the taco meat in the microwave until heated through.
The tortilla strips can be heated in the oven if desired. If they are stored properly in a paper bag, they will remain crisp.
Thank you God for these taco bowls. Thank you for food that nourishes our bodies and our souls. Amen.
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Make the ultimate vegan taco bowl! With a protein-packed vegan taco meat, homemade tortilla strips, and your favorite fixings this vegan taco salad bowl will become your taco Tuesday staple recipe. Ready in 25 minutes!
Taco Meat
Bowls
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