A couple of weekends ago we went to the local water park for some fun in the sun. And while there we all got hungry and one of the options that I saw floating around the park was a taco salad. I'm not about to lie. It looked like heaven in a tortilla shell, but I know all too well that most salads out there pack just as much (if not more) calories and junk in them than the other options on the menu.
That being said, it really put me in the mood for a good taco salad. But, I wanted to do it my way.
I decided to take my taco salad in a vegan direction. It's a step above and beyond vegetarian to cut out any and all animal products, which you've got to understand is a huge undertaking for me. I love me some cheese!
And in all honestly, I can say that I didn't miss it at all here.
To top this taco salad off, I used a drizzle of Catalina/French style dressing. But, I've left any sort of dressing here out of the mix so that you could decide for yourself and use your own favorite tex-mex or southwest dressing if desired.
Vegan Lentil Taco Salad Bowls
Servings: 4 • Size: 1 Prepared Salad • Calories: 337 • Fat: 6 g • Saturated Fat: 1 g • Carb: 58 g • Fiber: 11 g • Protein: 17 g • Sugar: 6 g • Sodium: 291 mg
4 Corn Tortillas, Sliced Thin
1 C. Lentil, Rice & Quinoa Blend, Dry & Uncooked
1 Tbsp. + Pinch Taco Seasoning
4 C. Lettuce (I used some big nice butter lettuce leaves.)
16 Cherry/Grape Tomatoes, Halved
1/2 Avocado, Sliced
1 C. Cooked Corn Kernels
1/4 C. Salsa
Salt & Pepper to Taste
Preheat the oven to 375 degrees F. and cover a baking sheet with foil or a baking mat; lightly coat it with non-stick cooking spray.
Set the tortilla strips out on the prepared baking sheet in a single layer and give them a light coat of non-stick cooking spray; followed by a sprinkle of taco seasoning.
Place the pan into the oven to bake for about 10 minutes or until they are browning and becoming crispy.
While the Tortilla strips are baking, cook the 1 C. Lentil, Rice & Quinoa Blend, according to package directions with 1 Tbsp. Taco Seasoning added in while cooking.
Once the tortilla strips are done baking, remove them from the oven and set aside to cool slightly.
When the lentils have cooked down, allow them to cool slightly before you start to build your bowls!
Divide the 4 C. Lettuce evenly among the bowls, along with the cooked lentils. Place 4 of the halved tomatoes on each salad, followed by a few slices of avocado, 1/4 C. Corn and 1 Tbsp. of salsa per bowl.
Nutrition Claims: High Fiber, Vegan, Vegetarian, Pescatarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher