Vegetarian Ground Beef Taco Salad Bowl with Avocado Lime Dressing

Total time35 min

Prep time20 min

Cook time15 min

Vegetarian Ground Beef Taco Salad Bowl with Avocado Lime Dressing

This crunchy taco bowl builds a big, colorful base of chopped romaine, juicy cherry tomatoes, crisp cucumber, red bell pepper, and thin-sliced red onion, all tossed together for maximum crunch in every bite. The real star is that avocado-lime dressing — creamy ripe avocado blended with fresh lime juice, jalapeño, and cilantro until silky and pourable, giving the whole bowl a bright, herby richness. A warm blend of cumin, smoked paprika, chili powder, garlic powder, and onion powder brings all the smoky, toasty flavor you want from a classic taco night, seasoning the bowl right where it counts. Finish with extra cilantro and a squeeze of lime for a fresh, zippy pop that ties everything together. It's a vibrant, fast weeknight dinner that comes together in one skillet and a blender, and it fits easily into a vegetarian spread.

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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 Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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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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