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Vegan Taco Salad with Creamy Salsa Dressing recipe by Joyful Balance.

Vegan Taco Salad With Creamy Salsa Dressing

Delaney Marie
A filling & flavorful Vegan Taco Salad complete with fresh veggies, Lentil Taco Meat, and a Creamy Salsa Dressing. This salad hits the spot every time and actually keeps you full! Serve it in the optional Homemade Tortilla Bowls if desired, and dig in!
*Note that From Start to Finish is an estimate that includes 70 minutes to prep all of your ingredients (including making your Vegan Mayo and Lentil Taco Meat, soaking your cashews, and chopping your veggies. A lot of this will be passive time while the cashews soak and the lentils cook). The final 30 minutes is the time it takes to follow the recipe directions. If you use store-bought vegan mayo or decide to skip the optional tortilla bowls, the overall time will be less.
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From Start to Finish1 hour 40 minutes
Servings4 servings (as a main)

Ingredients

Creamy Salsa Dressing

Optional: Homemade Tortilla Bowls

  • 4 large tortillas - (burrito-size is best)
  • optional: olive oil or cooking spray

Taco Salad

  • 4 cups chopped romaine lettuce - (usually 1 head of lettuce)
  • 4 roma tomatoes - diced
  • 1 cup frozen corn - thawed
  • 1 avocado - diced
  • 1 recipe Joyful Balance Vegan Lentil Taco Meat
  • optional: small handful tortilla chips/strips
  • optional: ½ cup shredded vegan cheddar

Instructions

  • To make optional Homemade Tortilla Bowls:
    -Preheat oven to 375F.
    -(Optional) lightly brush or spray both sides of the tortilla with oil for extra crispiness - you can skip this if you prefer!
    -Place each tortilla in between two oven-safe bowls to form a bowl shape. (If baking multiple tortillas at once, use 2 bowls per tortilla - do not stack multiple tortillas in the same set of bowls.)
    -Bake for 5 minutes in between both bowls.
    -Carefully remove the inner bowl and bake for another 5 minutes.
    -Remove the remaining bowl. The tortilla should be able to hold its shape now. Bake for 5 more minutes.
    -Flip the tortilla bowl upside down and bake for another 3-5 more minutes, or until golden and crisp.
  • Make your Creamy Salsa Dressing: Drain the soaked cashews and discard the water. Add the cashews, along with all other ingredients for the Creamy Salsa Dressing, to a high powered blender. Blend until very smooth. Add more water as necessary to thin the dressing, if needed.
  • Assemble your salads: evenly divide the lettuce, tomatoes, corn, avocado, and Vegan Lentil Taco Meat among the 4 tortilla bowls (or regular bowls). Top with optional tortilla strips and/or vegan cheddar, and drizzle generously with the Creamy Salsa Dressing. Enjoy!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!