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We’re half-way through Veganuary, and I’m so excited to bring you this delicious meal that serves as a lunch and dinner option. Taco Salad was my go-to work lunch in the pre-COVID days. It’s so easy to make as dinner one night, and then use the leftovers for the rest of the work week!

Endlessly customizable, it’s hard to go wrong with the a tangy & creamy dressing, flavor-packed tomato topping, and crunchy romaine. The bulk of the salad is made from Vitamin C-rich cauliflower rice, protein-packed beans, corn, peppers and onions. If you want to add more of a meaty feel and texture, I recommend topping the salad with a scoop of this Lentil and Walnut Taco Meat from Sweet Simple Vegan. I serve it with quinoa & chia seed chips on the side or crumbled on top of the salad!

Taco Salad

Total time 45 mins, active prep time: 30 mins; yields: 5 servings


  • Pico de Gallo (recipe below)

  • Cashew Cream (recipe below)

  • 1 cup onion, sliced

  • 1 cup pepper, sliced or diced

  • 2 garlic cloves

  • 3 cups cauliflower rice

  • 1/2 tsp cumin

  • 1/2 tsp chili powder

  • 1/4 tsp oregano

  • 1/4 tsp garlic salt

  • 3 cups corn (I use frozen corn)

  • 2 cans beans (I use black beans and a bean trio of black, kidney, and pinto beans)

  • 5 cups romaine lettuce (chopped)• Lime & tortilla chips for garnish


  1. Prepare Pico de Gallo, set aside to marinate while cooking the rest of the meal

  2. Chop onion, pepper, garlic and sauté over medium-high heat

  3. Once onions become translucent, add cauliflower rice

  4. Cover pan to cook the cauliflower (5 – 10 minutes)

  5. Once cauliflower is tender, add spices, stir

  6. Add corn and beans to mixture, cover (10 minutes)

  7. Prepare Cashew Cream

  8. Serve on a bed of romaine, garnish with Pico de Gallo, Cashew Cream, tortilla chips and lime


Store in refrigerator up to five days




  • 2 cups tomatoes, diced (I used plum tomatoes)

  • 1/2 cup red onion, minced

  • 2 garlic cloves, minced• 1/2 cup cilantro, chopped

  • 2 TBSP lime juice (about 1/2 lime) 

  • 1 TBSP extra virgin olive oil

  • 1/2 jalapeño pepper, minced (optional)


  1. Combine tomatoes, onion, garlic and cilantro in a bowl

  2. Stir in lime juice and olive oil

  3. Cut pepper in half, remove seeds, and mince

  4. Add pepper to the mixture slowly to monitor the spice level, and increase if you wish

  5. Set aside in the refrigerator to marinate



  • 1 1/2 cups raw unsalted cashews

  • 1 1/2 cups cool, filtered water

  • 1/4 cup lemon juice

  • 1/2 tsp garlic salt


  1. Place cashews in a heat-proof bowl, pour boiling water over nuts, soak for 15 minutes

  2. Drain nuts add water, lemon juice, and garlic salt to blender

  3. Blend until smooth, refrigerate until serving

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