Vegetarian Taco Salad Recipe

---

Here’s a delicious, easy, and colorful Vegetarian Taco Salad recipe that’s packed with flavor, crunch, and wholesome ingredients! This salad is perfect as a meal on its own or as a side dish.

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients:

• For the Salad:
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 bell pepper (any color), diced
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 4 cups romaine lettuce, chopped
• 1 cup shredded cheese (optional, use vegan cheese for a vegan option)
• 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped
• Tortilla chips, crumbled (for topping)
• For the Taco-Spiced Tempeh (or use veggie crumbles):
• 1 block (8 oz) tempeh, crumbled (or 1 cup of vegetarian ground “meat”)
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• Salt and pepper to taste
• For the Dressing:
• 1/4 cup salsa
• 1/4 cup Greek yogurt or dairy-free yogurt (for a creamier option)
• Juice of 1 lime
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

Prepare the Taco-Spiced Tempeh:

• In a skillet over medium heat, warm the olive oil.
• Add the crumbled tempeh (or veggie ground) and taco seasoning.
• Cook for about 5–7 minutes, stirring frequently, until heated through and lightly browned. Season with salt and pepper as needed. Set aside.

Prepare the Dressing:

• In a small bowl, whisk together the salsa, yogurt, lime juice, olive oil, chili powder, salt, and pepper until smooth.

Assemble the Salad:

• In a large salad bowl, add the chopped romaine lettuce, black beans, corn, bell pepper, cherry tomatoes, avocado, green onions, and cilantro. Toss to combine.
• Add the taco-spiced tempeh and gently mix.

Serve:

• Drizzle the dressing over the salad, toss to coat, and top with shredded cheese (if using) and crumbled tortilla chips for extra crunch.
• Serve immediately and enjoy!

---

Tips:

• For extra heat, add sliced jalapeños or a sprinkle of cayenne pepper.
• Swap out the tempeh for cooked lentils, roasted sweet potatoes, or chickpeas for more variety!

This Vegetarian Taco Salad is crunchy, fresh, and full of classic taco flavors in every bite – perfect for a satisfying lunch or dinner!