Cooked - 20 Minute Vegan Taco Salad With Creamy Dressing

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20 Minute Vegan Taco Salad With Creamy Dressing

4.0

1 tablespoon avocado oil (or any neutral flavoured oil)

2 cups cooked lentils

1 cup walnuts (finely chopped)

1 cup corn (fresh or frozen)

½ cup water

3 tablespoons taco seasoning (store-bought or homemade)

1 tablespoon tomato paste

¼ cup tahini

¼ cup water

3 tablespoons freshly squeezed lime juice (use 2 tbsp for less tang)

2 teaspoons maple syrup (or sugar)

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon salt

8 cups your favourite salad greens (I like shredded red cabbage and romaine)

1 cup cherry tomatoes (halved)

1 avocado (diced)

1 cup vegan cheese shreds

¼ cup pickled jalapeno slices

1 cup crushed tortilla chips

In a small bowl, whisk up the tahini, water, lime juice, maple syrup, chili powder, garlic powder and salt. Or, you can blend it with an immersion blender in a wide mouthed blending cup. Set aside.
Prep any salad ingredients: shred cabbage, slice veggies, crush chips. Set aside.
In a large skillet over medium heat, warm the lentils, walnuts and corn with oil until heated through, about 2-3 minutes. Add the water, taco seasoning and tomato paste and cook, stirring occasionally until the water is absorbed, about 2-3 minutes more.
Assemble your salads: place greens in bowls, add lentil-walnut taco meat and toppings and drizzle with dressing.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 63 weeks ago

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