A vegetarian taco salad packed with smoky roasted veggies! Crispy, creamy, smoky and filling, this meatless taco salad will soon become your favorite low carb Mexican-inspired dinner.
👩🍳 Christine’s Notes
I can think of few meals more satisfying than a taco salad, with it’s myriad of different textures and flavors. There is just soooo much going on. Love it.
Vegetarian taco salads usually replace the traditional taco meat with spicy grains or faux meat, or sometimes just skip it and add more of the other stuff. Today I am going for a salad with some extra veggie power, so we’re going to roast up some finely chopped veggies which have been sprinkled with taco seasoning to serve as our warm “meaty” component.
I chose cauliflower, peppers, onions and mushrooms for my line up. The mushrooms add some juiciness, the peppers and onions are smoky and sweet, and the cauli adds crunch. They are the dream team.
How to make this roasted veggie taco salad
There is a full printable recipe coming your way, but first I will give you a visual run through so you know what you’re getting yourself into!
Top Tips
- You want to chop your veggies on the small side, so that they get extra roasty and crispy. The cauliflower should be chopped just a little smaller than everything else. In an ideal world the cauliflower might have longer to cook than the other ingredients, but we want everything to go in and out at the same time. So we can mitigate that imbalance by making those pieces smaller.
- Make sure to eat it while the veggies are still warm! While normal taco salad works well with purely cold ingredients, this one goes a little meh if you don’t love cold ‘shrooms and cauliflower.
- This makes two pretty huge bowls, enough for a dinner size, or you could put it all together and make 4-6 smaller servings from it.
Roasted Vegetable Taco Salad
Ingredients
- 1 head romaine lettuce
- 3 Tbsp canned corn, drained and rinsed
- ½ can black beans, drained and rinsed
- Handful cherry tomatoes, quartered
- 1 avocado, sliced
- 2 handfuls grated cheddar cheese
- 1 handful crumbled tortilla chips
- 1 Tbsp chopped chives
- 1 lime, optional – if you want to squeeze a little on top
- ¼ cup (60 ml) salsa
- ½ cup (120 ml) plain yogurt
- ½ small cauliflower, chopped into tiny pieces
- 3-4 oz (100 g) mushrooms, chopped into small chunks
- ½ red pepper, finely chopped
- ½ small red onion, finely chopped
- ½ packet taco seasoning
Instructions
- Pre-heat the oven to 180 C / 360F. Chop your veggies into small pieces and lay them on a lightly oiled baking tray. Sprinkle with taco seasoning and spray with oil.
- Roast veggies for 20mins until they are browning at the edges.
- Meanwhile, prepare your dressing by mixing the greek yogurt and salsa together in a small bowl. Set aside.
- Assemble your salad bowls. Lay a bed of romaine lettuce down and top with tomatoes, beans, avocado and corn.
- When the veggies come out of the oven, sprinkle them on top of the salad.
- Add the grated cheese and tortilla chips.
- Top with a few dollops of dressing, to taste, and finally scatter the chives on top.
- Serve!
Loved it. And your haloumi roasted with veggies. Thanks.