Name: 5-Minute Vegan Taco Salad (with video)
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 tbsp tahini (sesame seed paste or butter); 2 tbsp water; 1/2 tsp cumin powder; (you could also add: garlic, lemon/lime juice, salt and pepper OR use this Creamy Avocado Dressing); A couple handfuls of greens (dark leaves are best, so a good Mixed Lettuce, baby spinach, shredded or baby kale); Handful of tomatoes (either a chopped up regular tomato, or handful of baby or grape); ½ cup canned/cooked beans (Black, Kidney, Chickpeas, Lentils); A couple handfuls of crushed corn chips; ½ avocado, diced; A bunch of cilantro (fresh coriander), chopped; A drizzle of hot sauce (I like Sriracha, but any hot sauce or even dried chili flakes works)

Today I’m excited to be sharing something I’ve been wanting to do for a long time: recipe videos! First-up: my 5-Minute Vegan Taco Salad recipe!

I created my VegangelaTV YouTube channel a few months ago with the goal of sharing quick and easy recipe ideas. For the first video, I decided to share my 5-Minute Vegan Taco Salad. It’s not really a recipe, but just something I throw together whenever I don’t feel like cooking, but still want something super tasty and healthy to eat.

The basic “recipe” is below, but I never really make the same salad twice, because I just use whatever I have on hand. Here are some other delicious options:

GRAINS

Brown Rice
Quinoa (plain or Tex-Mex Tomato Quinoa)

PROTEIN

Lightly fried tofu or tempeh
Refried beans

VEGGIES

Bell Peppers, Diced or Sliced
Cucumber, Diced
Carrot, Shredded
Cabbage, Shredded
Sprouts
Red Onions / Green Onions, Diced
Corn (canned, frozen, grilled)
Mushrooms, Sliced & Fried
Sweet Potato, Roasted
Butternut Squash, Roasted
Fresh Mango, Diced

TOPPINGS

Pepitas (Pumpkin Seeds)
Guacamole
Salsa
Vegan Cheese
Vegan Sour Cream
Nutritional yeast

BOWL
Instead of adding corn chips, you could serve the salad in a baked tortilla bowl. Kids would especially love that!

5-Minute Vegan Taco Salad (with video)

Print Recipe

★★★★★

4.9 from 18 reviews

Make a super easy vegan taco salad in just 5 minutes. Vegan and naturally gluten-free!

Author: Angela @ Vegangela.com
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins
Yield: 1 1x
Category: Salad
Cuisine: Mexican, Tex-Mex, Vegan

Ingredients

Scale

Dressing

1 tbsp tahini (sesame seed paste or butter)
2 tbsp water
1/2 tsp cumin powder
(you could also add: garlic, lemon/lime juice, salt and pepper OR use this Creamy Avocado Dressing)

Salad ingredients

A couple handfuls of greens (dark leaves are best, so a good Mixed Lettuce, baby spinach, shredded or baby kale)
Handful of tomatoes (either a chopped up regular tomato, or handful of baby or grape)
½ cup canned/cooked beans (Black, Kidney, Chickpeas, Lentils)
A couple handfuls of crushed corn chips
½ avocado, diced
A bunch of cilantro (fresh coriander), chopped
A drizzle of hot sauce (I like Sriracha, but any hot sauce or even dried chili flakes works)

Instructions

In a large bowl, whisk or stir it all dressing ingredients until you have a nice creamy consistency.
Add the greens, tomatoes and beans and toss until well-coated.
Add the corn chips, avocado, cilantro and hot sauce. Toss and serve.

Keywords: avocado, bean, cilantro, cumin, easy, favorite, gluten-free, kale, mexican, one-pot, original, soy-free, spinach, swiss chard, tahini, tomato, under 30 minutes, video, taco salad, vegan

The video is a bit rough, but I should get a better handle on things as I make more of them. If you watched the video, I’d love to hear your feedback!