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Weight LossUltra-Easy Vegan Taco Salad
July 23, 2013 By
Leanne Vogel
November 25, 2018
I went through this crazy taco salad phase a couple of months ago, right around my 27th birthday.
No matter what I prepared for dinner, what marvelous things I baked for the blog, or the fabulous meals we enjoyed at restaurants, all I felt like eating was taco salad.
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I'm ready!Instead of shutting out my cravings with a handful of hemp seeds and a protein shake (nothing against these things but averting craving by distracting myself with other foods rarely works) I embraced my love of all things taco salad and tried to come up with healthy taco salad recipes.
Then, just as fast as it had come on, the craving was gone.
The silver lining of it all? I’m crazy skilled in making a bunch of different types of taco salads.
Here’s my favorite…
- ½ white onion, sliced
- 3 tablespoons water
- 1 cup cooked chickpeas
- 1 teaspoon taco seasoning mix
- ½ avocado flesh, mashed
- 1 tablespoon finely diced white onion
- 1 clove garlic, minced
- 1 tablespoon finely chopped fresh cilantro
- Juice from ½ lime
- Sea salt and freshly ground pepper, to taste
- 2 cups chopped romaine lettuce
- 1 tomato, chopped
- 2 tablespoons salsa
- 3 (15 grams) corn chips, crumbled
- Add sliced onion and water to a medium-sized saucepan. Heat on medium-high heat for 2-3 minutes, until onions are softened.
- Add chickpeas and taco seasoning and reduce heat to medium. Cook uncovered for another 2-3 minutes, until heated through.
- Meanwhile, add guacamole ingredients to a small bowl and mash with a fork to combine. Set aside.
- Pile all of the salad ingredients in a bowl. Top with guacamole and taco "meat".
I used chickpeas because they hold well together when pan-frying. Feel free to use whatever you have on hand. Edamame may be really good, too!
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Add sliced onion and water to a medium-sized saucepan. Heat on medium-high heat for 2-3 minutes, until onions are softened.
Add chickpeas and taco seasoning and reduce heat to medium. Cook uncovered for another 2-3 minutes, until heated through.
Meanwhile, add guacamole ingredients to a small bowl and mash with a fork to combine. Set aside.
Pile all of the salad ingredients in a bowl. Top with guacamole and taco “meat”.
I deal with cravings, you deal with cravings.
What are some of the strangest cravings you’ve ever had?
Have you tried to silence your cravings with other things in hopes of shutting them up only for them to get stronger?
This entry was tagged: bean salad, healthy salad, mexican, salad challenge, vegan salad
Hi! I'm Leanne (RHN FBCS)
a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
