Healthy Taco Salad (Vegetarian, Meal prep)
The Best Healthy Taco Salad Recipe is loaded with all your favorite taco toppings and then topped with a creamy chipotle dressing.
Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Course: Dinner, Lunch, Main
Cuisine: Gluten Free, Mexican
Servings: 6 servings
Calories: 109kcal
Salad Ingredients:
- 6 ounces romaine lettuce chopped
- 1 cup canned black beans rinsed
- 1 cup lentil taco meat
- 1 cup frozen corn kernels rinsed and steamed
- ½ cup grape tomatoes sliced
- 2 green onions sliced
Toppings:
- 8 black olives sliced
- 1 avocado sliced
- ½ cup dairy free cheddar cheese shreds
- 1 Jalapeño seeds removed and sliced
- 2 tbsp. cilantro chopped
- Tortilla strips for topping
Salad Assembly:
Start with layer of chopped lettuce in each bowl.
Then top with black beans, lentil taco meat, steamed corn that has cooled, tomatoes, and green onions.
Top with shredded cheese, avocado, black olives and jalapeño.
Lentil taco meat:
Sauté chopped onion over medium heat in olive oil till soft and translucent.
Add chili powder, cumin, garlic powder, and cayenne pepper and cook another minute till fragrant.
Then add drained lentils, ketchup, coconut aminos and vegetable broth and simmer 10-12 minutes till starting to thicken.
Can serve warm on salad or allow to cool and store in airtight container in the fridge.
Salad Dressing directions:
Add mayo, chipotle sauce and lime juice to bowl or jar that can be sealed. Mix well.
Store in fridge until ready to serve salad.
And top dressing over salad when ready to serve.
All vegan option:use vegan mayo and dairy free cheese for all vegan salad option
Nutrition information does not include toppings or tortilla strips.
*Nutrition Disclaimer
Serving: 1serving | Calories: 109kcal | Carbohydrates: 18.9g | Protein: 5.3g | Fat: 3.1g | Saturated Fat: 0.4g | Sodium: 130mg | Potassium: 246mg | Fiber: 5.8g | Sugar: 3g | Calcium: 24mg | Iron: 3mg