Vegan Black Bean & Quinoa Taco Salad with Cilantro Jalapeño Dressing

This Vegan Black Bean & Quinoa Taco Salad with Cilantro Jalapeño Dressing recipe is a plant based meal that is piled high with nutrition, spice, & flavor. Massaged greens, nutty quinoa, protein-rich black beans, fresh pico de gallo, and creamy avocado, all get coated in a cilantro jalapeño dressing, made with coconut yogurt. It’s a hearty, yet healthy vegan taco salad recipe that will be a weeknight hit.

From top to bottom, this Vegan Black Bean & Quinoa Taco Salad with Cilantro Jalapeño Dressing recipe is piled high with fresh and flavorful ingredients that are good-for-you.

Even though the base of this taco salad recipe is Tex-Mex tasty, what takes it to the next level is the spicy yogurt cilantro dressing. As the name suggests, it has the perfect amount of kick to it, thanks to the jalapeños. However, if you can’t handle the heat, either de-seed or omit the jalapeños altogether to enjoy without the spice, but just the tanginess of the coconut yogurt.

Regardless if you’re sensitive to spice or not, just don’t forget the Siete tortilla chips to take a dip into taco salad heaven!

Why You’ll Love This Vegan Taco Salad Recipe

• Loaded with Mexican Flavor: Although this taco salad is on the healthier side, it still embodies that authentic Mexican flavor that we all love.
• Completely Customizable: With this vegan recipe, you have the flexibility to incorporate your Mexican favorites!
• Perfect for Meal Prep: This Vegan Black Bean & Quinoa Taco Salad with Cilantro Jalapeño Dressing stores well in the fridge, making it a great recipe to meal prep for easy dinners throughout the week.

Ingredients

• Organic Quinoa: To provide this salad with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or tri-color quinoa all work for this recipe.
• Organic Beans: The beans are the staple for this taco salad & they’re full of healthy fats and plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
• Organic Pico de Gayo: Fresh pico, not store bought, really takes this salad to the next level. 
• Organic Avocado: Slice it, dice it, or mash it up into guacamole!
• Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
• Organic Cilantro Jalapeño Dressing: No salad is complete without a dressing and this one is the perfect blend of tangy & spicy, thanks to the coconut yogurt. 

How To Make

1. Quinoa. Heat a large skillet over medium heat. Once hot, add the onion and garlic. Cook for 5 minutes. Add the spices and cook for 2 minutes, until fragrant. Stir in the dry quinoa and broth or filtered water. Cook according to quinoa package instructions. Remove from heat & set aside.
2. Pico de Gallo. Add the diced tomato, chopped onion, cilantro, lime juice, and sea salt, in a medium bowl and mix to combine.
3. Greens. Add the greens to a large mixing bowl along with the sea salt and massage with clean hands for 1 – 2 minutes to soften the greens. Set aside.
4. Cilantro Jalapeño Dressing. In a high speed blender, add the ingredients and blend until smooth and creamy. Add a tad more water as needed to create desired consistency.
5. Assemble. Divide the greens, quinoa, beans, and pico. Top with a drizzle of the dressing, fresh cilantro, and serve with tortilla chips, if desired. Enjoy!

Tips for Making this Vegan Taco Salad Recipe Perfectly

• Organic Beans: Black or pinto beans both pair deliciously with this taco salad.
• Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
• Organic Quinoa: Use your favorite type. If you’re looking for an alternative to quinoa, I would recommend cooked cauliflower rice. 
• Organic Greens: I used arugula, spinach, & kale, but any greens that you have on hand work great for this dip.
• Organic Additions: While I love Siete tortilla chips for dipping, you can certainly use fresh cut carrots, cucumbers, celery, or even homemade sweet potato chips!
• Organic Coconut Yogurt: Be sure to use a plain flavor, as well as a clean brand. My favorite coconut brands are The Coconut Cult & Culina. They are truly about quality, while making the most delicious coconut yogurt ever.

Storing & Reheating

As mentioned above, this Vegan Black Bean & Quinoa Taco Salad with Cilantro Jalapeño Dressing recipe is perfect for leftovers. Just be sure to let the ingredients cool completely before transferring to separate air-tight glass containers. 

Fridge Storage. Transfer the burrito bowl ingredients between separate air-tight glass containers. Refrigerate for up to 4 days. 

Reheating. To reheat, preheat the oven to 350 degrees F. In an oven-safe bowl, add the quinoa and beans. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the greens and remaining toppings.

More Vegan Mexican Recipes You’ll Love

• Vegan Quinoa Fajita Bowl 
• Cauliflower Rice Burrito Bowls
• Mexican Quinoa Stuffed Sweet Potatoes
• Roasted Cauliflower & Sweet Potato Burrito Bowl with Avocado Jalapeño Sauce

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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