Vegan Paleo Taco Salad

Total time35 min

Prep time20 min

Cook time15 min

This vibrant taco salad layers crisp romaine, juicy cherry tomatoes, sliced red onion, and creamy diced avocado into one big, colorful bowl. A warm, smoky spice blend of chili powder, cumin, and smoked paprika brings serious taco flavor to the savory crumbles on top, while a bright lime-and-olive-oil dressing ties every bite together with a citrusy kick. Sliced jalapeño adds optional heat, and fresh cilantro keeps things tasting fresh and herby rather than heavy. It's the kind of hearty, satisfying salad that eats like a full meal, not a side dish. This one is a great fit for a vegan table, no shortage of flavor or texture required. Serve it with extra lime wedges for squeezing right at the table.

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Ingredients

4 servings

For the taco meat

1 lb ground beef (80/20)
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 avocado oil
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
¼ tsp black pepper
2 tbsp water

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
3 tbsp extra-virgin olive oil
½ tsp ground cumin
¼ tsp chili powder
¼ tsp salt

For the salad

1 large head romaine lettuce, chopped into bite-sized pieces
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
1 medium jalapeño, seeded and thinly sliced (optional)
2 ripe avocados, diced
¼ cup fresh cilantro leaves

For serving

lime wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, and salt until combined. Set aside.
2
Heat the avocado oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until browned throughout with no pink remaining, about 7–8 minutes, reaching an internal temperature of 160°F (71°C).

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