Vegan Taco Salad
Serves 3
15 mins prep
15 mins cook
30 mins total
This vegan taco salad recipe is seriously the best for a summer meal, or for an easy meal prep recipe. It's easy, delicious, and loaded with protein.
For the Lentils:
For the Cilantro Lime Dressing:
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Preheat oven to 425F and line a baking sheet with parchment paper.
Prep the ingredients for the salad and set them aside.
Grab a large bowl or tray that you will be serving the salad on and set aside.
To the large bowl, combine all the lentil ingredients together and stir till well combined. Transfer to the parchment-lined baking sheet and cook for 20 minutes or until crispy. Check and stir them often to avoid burning.
While that bake, make the dressing by adding all the ingredients to a deep jar or blender and blend till smooth using a blender or hand blender.
Once the lentils are cooked, let them cool slightly.
Assemble the salad by creating a platter-style salad or simply tossing everything together in a boll with your desired amount of dressing.
