Taco Salad Bowl (vegetarian, vegan)

a bowl filled with guacamole, lettuce, cheese and kidney beans and some corn tortilla chips on the side

Print Recipe

5 from 24 votes

Taco Salad Bowl (vegetarian, vegan)

A delicious and easy to make taco salad bowl

Prep Time10

Cook Time5

Total Time15

Course: Main Course, Salad

Cuisine: Mexican

Suitable for Diet: Gluten Free, Vegan, Vegetarian

Diet: Coconut free, Dairy free, Egg free, Gluten free, Vegan

Servings: serving

Calories: 769kcal

Author: Bea C.

Equipment

Ingredients

200 grams canned kidney beans or canned black beans
80 grams lettuce of your choice
1 tomato if in season or ½ cup tomato sauce if out of the season
1 shallot or ¼ onion
3 Tablespoons guacamole (check out my 4 ingredient guacamole recipe )
1 Tablespoon lemon juice or lime juice
1 Tablespoon extra virgin olive oil + 1 teaspoon for the pan
Pinch of cumin powder
Pinch of sea salt

Optional :

25 grams corn tortilla chips make sure they are gluten free
50 grams cheese of your choice If you're vegan or dairy free choose a vegan cheese. If you're not, you can use dairy cheese of your choice.

Weights - Cups

Instructions

Peel and dice the shallot (or onion) and make it sweat with a little bit of olive oil in a skillet.
Cut the fresh tomato in pieces and add it to the skillet. (Use tomato sauce if tomatoes are not in season). Add the kidney beans to the skillet and a pinch of cumin. Let it cook for 5 minutes.
In the meantime, in a salad bowl, put the guacamole on one side and add the lettuce next to it.
Once cooked, transfer the tomato and beans to the salad bowl, next to the lettuce (not on top of it, otherwise it will cook it).
If you want to add cheese, cut it into small pieces and add them to the bowl. Finally, drizzle with lemon juice and olive oil. Serve immediately with some corn tortilla chips and voila!
Bon appétit!

Notes

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

You can prepare this Taco Salad Bowl ahead of time. to do so, cook the beans with tomato and shallot and keep them refrigerated, then just slightly reheat them before serving. You can also prepare the guacamole and toppings. Keep everything stored in separate airtight containers in the fridge.

Nutrition