Vegan Lentil Taco Salad

Name: Vegan Lentil Taco Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 batch lentil taco "meat" ((see notes)); 1 medium head romaine lettuce ((about 6-8 cups)); 1 cup cherry tomatoes, (quartered); 2 bell peppers, (thinly sliced (red, yellow or orange)); 1 cup cooked black beans; 1 avocado, (diced); 1/2 small red onion, (finely diced or sliced); 1/2 cup vegan cheese of choice, (or more to taste (see notes)); 2 cups tortilla chips, (crumbled, or more to taste); Fresh cilantro, (chopped, to taste (optional)); 1/2 cup vegan sour cream; 1/2 cup salsa, (plus more for serving); 1 tablespoon lime juice, (about half a lime); Hot sauce, (to taste (optional))

A vegan lentil taco salad loaded with vegetables, vegan cheese, lentil taco “meat”, black beans, tortilla chips and a simple dressing. It’s quick, easy and satisfying.

If you’re looking for a filling, flavorful and delicious salad, a taco salad is perfect. This vegan version is loaded with lentil taco “meat”, vegetables, vegan cheese, black beans, tortilla chips and a creamy dressing. All you need to do is chop some vegetables and prepare a quick 15-minute lentil taco “meat”.

Lentil Taco Salad Ingredients and Substitutions:

Lentil taco “meat”: I used this recipe.
Romaine lettuce: Green or red lettuce also work, as well as lettuce mixes.
Tomatoes: This recipe uses cherry tomatoes, but you could use diced Roma tomatoes if preferred.
Bell peppers: Use red, orange or yellow bell peppers for the best results. I love using a combination for more color.
Black beans: I use canned black beans for convenience.
Avocado: To add creaminess. This is optional, but recommended.
Red onion: If you’re not a fan of raw onions, you can omit it or use green onions to taste. Just make sure to chop the onions very small to avoid large bites of raw onions.
Vegan cheese: I use store-bought vegan “cheddar”. Daiya is a classic one, but there are many options out there that you might prefer. If you’re not a fan of vegan cheese, you could add a sprinkle of nutritional yeast instead.
Tortilla chips: Use your favorite corn chips.
Fresh cilantro: This is optional. Add to taste if desired.
Vegan sour cream: Store-bought and homemade both work. I love the homemade vegan sour cream from the Oh She Glows for Dinner cookbook.
Salsa: Choose your favorite. I tried this recipe with mild and medium salsa and both were great.
Lime juice: For a little extra acidity and sweetness in the dressing.
Hot sauce: Completely optional if you want more spice.

How to Make a Vegan Lentil Taco Salad:

Here are the steps to make a simple vegan lentil taco salad.

Make the Lentil Taco “Meat”
Prepare a batch of lentil taco “meat” following this recipe. Spread the lentil “meat” on a baking sheet. Cook for 15 minutes at 350℉.
Prepare the Vegetables
In a large mixing bowl or salad bowl, add the chopped lettuce, cherry tomatoes, bell peppers, avocado and red onion. Top with black beans and vegan cheese. Toss to combine.
Prepare the Dressing
Mix the sour cream, salsa and lime juice.
Assemble the Salad
Combine the lentil taco “meat”, vegetables, tortilla chips and dressing. Toss until combined. Serve with additional salsa if desired.

Vegan Lentil Taco Salad FAQ:

How Can I Make a Taco Salad Ahead of Time?

If you’re planning on serving the salad later, combine all the ingredients, except for the dressing, avocado and tortilla chips. Store the prepared salad in an air-tight container or covered in the serving bowl. Prepare the dressing and store it in a different air-tight container until ready to serve. Before serving, add the dressing, avocado and tortilla chips to the salad and toss to combine.

How to Store Leftover Taco Salad?

If you’re anticipating leftovers, I recommend not combining the tortilla chips, avocado and dressing with the salad. Instead, combine the vegetables and divide them into your desired portions. Serve each bowl with dressing, avocado and tortilla chips to taste. Store the leftover sauce, tortilla chips, avocado and mixed vegetables separately.

More Vegan Salad Recipes:

Vegan Lentil Taco Salad

A vegan lentil taco salad loaded with vegetables, vegan cheese, lentil taco "meat", black beans, tortilla chips and a simple dressing. It's quick, easy and satisfying.

Course Main Course, Salad

Cuisine vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings 4

Ingredients

1 batch lentil taco "meat" (see notes)
1 medium head romaine lettuce (about 6-8 cups)
1 cup cherry tomatoes, quartered
2 bell peppers, thinly sliced (red, yellow or orange)
1 cup cooked black beans
1 avocado, diced
1/2 small red onion, finely diced or sliced
1/2 cup vegan cheese of choice, or more to taste (see notes)
2 cups tortilla chips, crumbled, or more to taste
Fresh cilantro, chopped, to taste (optional)

Dressing

1/2 cup vegan sour cream
1/2 cup salsa, plus more for serving
1 tablespoon lime juice, about half a lime
Hot sauce, to taste (optional)

Instructions

Preheat the oven to 350℉. Line a large baking sheet with parchment paper.
Prepare a batch of lentil taco "meat" following this recipe. Spread the uncooked lentil taco "meat" on the prepared baking sheet. Cook for 15 minutes at 350℉.
Meanwhile, prepare the vegetables. In a large mixing bowl or salad bowl, add the chopped lettuce, cherry tomatoes, bell peppers, avocado and red onion. Top with black beans and vegan cheese. Toss to combine.
Prepare the dressing: In a small bowl or jar, stir together the sour cream, salsa and lime juice.
Assemble the salad: Add the warm cooked lentil taco "meat" to the vegetables, along with the tortilla chips and dressing. Toss until combined. Serve with additional salsa if desired. Serve immediately.

Notes

Make-Ahead Option: See the FAQ section of this post.

Lentil Taco “Meat”: This is the lentil taco “meat” that I recommend.

Vegan Cheese: Choose your favorite vegan cheese. I prefer using vegan “cheddar”. If you don’t enjoy store-bought vegan cheese, you could omit it and add a sprinkle of nutritional yeast.

Vegan Sour Cream: I love making homemade vegan sour cream when I have the time. The one in the Oh She Glows for Dinner cookbook is my go-to. Store-bought sour cream works well too.

Onion: If you don’t like raw onions, you can omit it or replace it with sliced green onions to taste. If you’re using the red onion, make sure to dice or slice it thinly. You don’t want large onion pieces!

If you make this lentil taco salad, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!