Vegan Ground Beef Taco Salad Bowl with Avocado Lime Dressing

Total time35 min

Prep time20 min

Cook time15 min

Vegan Ground Beef Taco Salad Bowl with Avocado Lime Dressing

This vibrant taco salad bowl builds its flavor with a smoky, spiced crumble seasoned with cumin, smoked paprika, chili powder, and garlic powder until deeply fragrant and toasted. Crisp romaine, juicy cherry tomatoes, crunchy cucumber, red bell pepper, and thinly sliced red onion pile up underneath, giving every bite a fresh, colorful crunch. The real star is the dressing: ripe avocado blended with fresh lime juice, jalapeño, and cilantro until silky and pourable, then drizzled generously over the top for a cool, tangy contrast to all that toasted spice. It's the kind of bowl that eats hearty without feeling heavy, finished with a squeeze of lime and extra cilantro for brightness. Fully loaded with produce and bold seasoning, this one comes together fast and holds its own as a satisfying, plant-based main. It's a great pick to add to a vegan dinner rotation whenever you're craving taco night flavor in a lighter, fresher format.

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Ingredients

4 servings

For the beef

1 lb ground beef (85/15)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper

For the dressing

2 ripe avocados, pitted and peeled
3 tbsp fresh lime juice (from about 2 limes)
¼ cup water
2 tbsp olive oil
1 small jalapeño, seeded and roughly chopped
¼ cup fresh cilantro leaves
½ tsp salt

For the salad

1 large head romaine lettuce, chopped (about 8 cups)
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1 red bell pepper, diced
¼ red onion, thinly sliced

For serving

¼ cup fresh cilantro, roughly chopped (optional)
lime wedges (optional)

Instructions

1
Make the dressing: combine the avocado, lime juice, water, olive oil, jalapeño, cilantro, and salt in a blender or food processor. Blend until completely smooth and pourable, about 30–45 seconds. If the dressing is too thick to pour, add water 1 tbsp at a time until it reaches a thin, drizzleable consistency. Taste and adjust salt. Set aside.
2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, until no pink remains and the beef registers 160°F (71°C) on an instant-read thermometer, about 7–9 minutes.

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