Vegan Taco Salad Bowl
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!
Ingredients
Taco Meat
- 1 Small Red Onion finely chopped
- 1 8- Ounce Block Tempeh crumbled
- 1 15- Ounce Can Black Beans
- 3 Cloves Garlic minced
- 3 Tablespoons Taco Seasoning
Bowls
- 4 Cups Shredded Romaine Lettuce
- 2 Cups Oil-Free Tortilla Strips optional - make this recipe, slicing the tortillas into strips instead of triangles
- 1 Cup Corn
- 1 Cup Cherry Tomatoes halved
- 1 Small Red Onion sliced
- Jalapeño Slices
- Avocado
- Vegan Sour Cream
Instructions
- 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.
- 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.
- 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!
Nutrition
Calories: 366kcal | Carbohydrates: 55g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 590mg | Potassium: 1017mg | Fiber: 13g | Sugar: 6g | Vitamin A: 4559IU | Vitamin C: 21mg | Calcium: 170mg | Iron: 5mg