Taco Salad Bowl

Taco salad with lime wedges and drizzled with Ranch dressing.

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These vegetarian taco salad bowls are healthy,plant-based, and packed with fresh veggies and all of your favorite flavors, making them the perfect weeknight dinner.

Cook Time20

Total Time35

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 628kcal

Author: Lynda - Southern Kissed

Ingredients

Taco Meat

1 tablespoon vegetable oil
1 onion chopped fine
¼ teaspoon table salt
12 ounces plant-based ground meat
4 teaspoons chili powder
2 garlic cloves minced
8 ounces tomato sauce
½ cup vegetable broth
2 teaspoons cider vinegar
1 teaspoon packed light brown sugar

Salad

2 romaine lettuce hearts 12-ounces, cut into 1-inch pieces
15 ounces black beans rinsed
8 ounces cherry or grape tomatoes quartered
2 scallions sliced thin
½ cup fresh cilantro leaves divided
2 tablespoons lime juice plus lime wedges for serving
2 cups tortilla chips broken into 1-inch pieces

Instructions

For the taco meat

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and salt and cook until softened and beginning to brown, 5 to 7 minutes. Stir in ground meat and cook, breaking up meat with a wooden spoon, until firm crumbles form, about 3 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds.
Stir in tomato sauce, broth, vinegar, and sugar and simmer until slightly thickened, about 5 minutes. Off heat, season with salt and pepper to taste.

For the salad

Combine lettuce, beans, tomatoes, scallions, and ¼ cup cilantro in a large bowl; toss with lime juice and season with salt and pepper to taste. Divide salad among serving bowls, then top bowls with taco meat, tortilla chips, and remaining ¼ cup cilantro. Serve with lime wedges.

Video

Notes

Nutrition information is an approximation and will vary.

Nutrition