Vegan Taco Salad Bowl

Vegan Taco Salad Bowl

Create a storytelling style description of at least 200 to 300 words about the recipe Vegan Taco Salad Bowl.


  • 1 cup of cooked quinoa
  • 1 cup of black beans, drained and rinsed
  • 1 cup of corn kernels
  • 1 cup of cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1 avocado, diced
  • 1/4 cup of fresh cilantro, chopped
  • 1/4 cup of vegan sour cream
  • 1/4 cup of salsa
  • Juice of 1 lime
  • Salt and pepper to taste


  1. In a large mixing bowl, combine the cooked quinoa, black beans, corn kernels, cherry tomatoes, red onion, avocado, and cilantro.
  2. In a separate small bowl, whisk together the vegan sour cream, salsa, lime juice, salt, and pepper to make the dressing.
  3. Pour the dressing over the salad and toss everything together until well coated.
  4. Chill the salad in the refrigerator for about 30 minutes to let the flavors meld.
  5. Serve your delicious Vegan Taco Salad Bowl in individual bowls and enjoy!

Prep Time: 15 minutes

Yield: 4 servings

A refreshing and satisfying Vegan Taco Salad Bowl that’s packed with flavor and nutrients. This salad is perfect for a quick lunch or dinner, and it’s sure to become a favorite in your vegan recipe collection.

Nutrition: Calories – 320, Fat – 8g, Carbohydrates – 54g, Protein – 10g

Make a story conclusion of at least 200 to 300 words about the recipe Vegan Taco Salad Bowl.

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Hi! I’m Margaret!

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