Vegan Lentil Taco Salad

Posted by in Cinco De Mayo, Cooking, Lunch/Dinner, Salads, Super Bowl Sunday | 0 comments











Hello & Happy Monday!







If there is one type of cuisine I constantly crave, it’s Mexican inspired eats!


I feel it stems from the fact that recipes typically incorporate a variety of pant based foods making the recipes nutrient dense, colorful, and incorporate heat, which is what I’m all about!


I’m not sure who invented the fried taco shell salad bowl concept, but I always found it to be an interesting concept. Granted I haven’t had one in years, due to a myriad of reasons, I got the urge to recreate this classic dish sans animal products and a fried taco shell…


and boom, the vegan Lentil Taco Salad was born!






What I love about this dish is, everything! It’s fun, easy, affordable, includes accessible ingredients, perf for any season, nutrient dense, colorful, the lentils are spicy and have a “meat like” flavor, the bowls are fun to make, the dressing is perfect for a variety of salads, and it’s perf for entertaining! (saves your dishes from mess)


If you’re love Mexican inspired eats or simply fun modern vegan concepts, you have to try my recipe for a Lentil Taco Salad with Avocado Lime Dressing!







Why this recipe rocks: 





Affordable ingredients 

Nutrient dense 

Perf for any season 

Great for entertaining 

Dressing is perf for a variety of salads 




















Recipe Tutorial 





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Vegan Lentil Taco Salad

  • Author: Eat Drink Shrink
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x




  • 1 small red onion, finely chopped
  • 1 tomato, cored and finely chopped
  • 1 cup corn
  • 1 cup black beans
  • 1/2 cup olives
  • 1 avocado
  • 4 cups greens (your choice)
  • fresh cilantro and lime juice for serving
  • 2 large tortilla


  • 1 1/2 cups dry lentils
  • 2 garlic cloves, minced
  • 2 cups vegetable broth 
  • 1 adobo peppe w/saucer (chopped)
  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 1/2 teaspoon salt*


  • 1 cup raw cashews, soaked in hot water for 30 minutes 
  • 1/4 cup lime juice (about 2 limes)
  • 1 1/2cups almond milk
  • 5 sprigs cilantro
  • salt to taste
  • 2/3 cup red onion 


  1. Add the lentils and stock to a large pan, bring to a boil, reduce to a simmer. Cook for 10-15 mins and as the stock begins to reduce, add the spices and chipotle pepper.Continue to cook until soft, set aside.
  2. To make the dressing, combine all of the ingredients in a food processor or blender and blend until smooth. Add more almond milk to achieve desired consistency and salt to taste. Store in fridge until ready to use. For more of a green color and nutrient boost, add spinach!
  3. To make the tortilla bowls set the oven to 350 and place the shells in a large greased oven safe bowl. Bake for 10 minutes or until golden brown. Set aside to cool.
  4. Arrange the green in the tortilla salad bowls and top with the lentils, tomatoes, black beans, olives, corn, and avocado. Garnish with chopped fresh cilantro. Finish with lime juice and cashew dressing and enjoy!
  • Category: Salad
  • Cuisine: Lunch/Dinner


  • Serving Size: 1










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