Name: Vegan Pinto & Lentil Taco Meat Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: ½ cup dry green or brown lentils; 1 (14.5) can pinto beans; 2 tsp taco seasoning; Sea salt & black beans; 3 cups greens of choice, chopped; Sea salt, pinch; ½ cup plain coconut yogurt; ½ ripe avocado; 2 tbsp fresh lime juice; 2 garlic cloves, minced; ½ cup fresh cilantro, finely chopped; 1 jalapeño, finely chopped optional; Sea salt & black pepper, to taste; Filtered water, as needed; Cherry tomatoes, halved; Red onions, sliced; Fresh cilantro; Avocado(s), diced; Siete tortilla chips

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This Vegan Pinto & Lentil Taco Meat Salad recipe includes everything that you love about tacos, but with a deconstructed & plant-based twist. Massaged greens, a pinto & lentil taco meat mix, fresh veggies, and diced avocado, all get drizzled with a creamy cilantro avocado dressing. It’s a filling, yet healthy vegan taco salad recipe that is super flavorful!

Vegan Pinto & Lentil Taco Meat Salad recipe in a bowl, with a fork in it. Sitting on a cutting board.

Tacos are great and all, but this Vegan Pinto & Lentil Taco Meat Salad recipe is even better. Not only is this recipe made with wholesome ingredients, it’s equally packed with big flavor.

While some taco salads on the web are boring, in my opinion, this one is far from it. What makes this deconstructed + plant based creation stand out from the rest is the pinto & lentil taco meat, as well as the creamy cilantro avocado dressing. A lot of vegan taco recipes out there – the web & the streets – are loaded with not so(y) good for you ingredients. The mock meat is just a no from me.

I’ll save you from the details & let you enjoy this taco salad, as it will leave you satisfied, but without the discomfort. Also, be sure to grab some Siete tortilla chips to take a dip into taco salad delight!

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 taco flavors that we all love.
Completely Customizable: With this vegan recipe, you have the flexibility to incorporate your favorites!
Perfect for Meal Prep: This salad stores well in the fridge, making it a great recipe to meal prep for easy dinners throughout the week.

Healthy Vegan Taco Salad recipe in a bowl, with a fork in it. Sitting on a cutting board.

Ingredients

Organic Pinto & Lentil Taco Meat: This duo is seasoned to perfection to transpire the perfect taco “meat” topping.
Organic Veggies: Red onion & cherry tomatoes, along with a handful of your favorite greens!
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 Avocado Dressing: No salad is complete without a dressing and this one is the perfect blend of tangy & creaminess, thanks to the coconut yogurt + avocado.

How To Make

Pinto & Lentil Taco Meat. Cook lentil according to package instructions, then stir in the beans & spices.
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.
Cilantro Avocado Dressing. In a high speed blender, add the ingredients and blend until smooth and creamy. If needed, add a tad more water to create desired consistency.
Assemble. Divide the greens, veggies, and pinto & lentil taco meat, between bowls. 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 Lentils: I used green lentils, but black or brown will also work.
Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
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 healthy vegan taco salad 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 3 days.

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

Vegan Taco Salad recipe lentil meat and cilantro avocado dressing in a bowl, with a fork in it. Sitting on a cutting board.

More Vegan Mexican Recipes You’ll Love

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.

Vegan Pinto & Lentil Taco Meat Salad

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 20
Total Time: 30
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mexican
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

PINTO & LENTIL TACO MEAT

½ cup dry green or brown lentils
1 (14.5) can pinto beans
2 tsp taco seasoning
Sea salt & black beans

GREENS

3 cups greens of choice, chopped
Sea salt, pinch

CILANTRO AVOCADO DRESSING

½ cup plain coconut yogurt
½ ripe avocado
2 tbsp fresh lime juice
2 garlic cloves, minced
½ cup fresh cilantro, finely chopped
1 jalapeño, finely chopped optional
Sea salt & black pepper, to taste
Filtered water, as needed

SERVINGS

Cherry tomatoes, halved
Red onions, sliced
Fresh cilantro
Avocado(s), diced
Siete tortilla chips

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Instructions

Pinto & Lentil Taco Meat. Cook lentil according to package instructions, then stir in the beans & spices.
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.
Cilantro Avocado Dressing. In a high speed blender, add the ingredients and blend until smooth and creamy. If needed, add a tad more water to create desired consistency.
Assemble. Divide the greens, veggies, and pinto & lentil taco meat, between bowls. Top with a drizzle of the dressing, fresh cilantro, and serve with tortilla chips, if desired. Enjoy!

Notes

Organic Beans: Black or pinto beans both pair deliciously with this taco salad.

Organic Lentils: I used green lentils, but black or brown will also work.

Organic Herbs: Be sure to use fresh cilantro for optimal flavor.

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: Transfer the burrito bowl ingredients between separate air-tight glass containers. Refrigerate for up to 3 days. To reheat, preheat the oven to 350 degrees F. In an oven-safe bowl, add the pinto & lentil taco meat. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the greens and remaining toppings.