Vegan Taco Salad from Sweetgreen features seasoned plant-based protein, fresh romaine lettuce, black beans, corn, cherry tomatoes, and avocado, all topped with a zesty lime-cilantro dressing, offering a vibrant and refreshing combination of flavors and textures.
Equipments
- Large mixing bowl
- Chef’s knife
- Cutting board
- Salad spinner
- Can opener
- Colander
- Measuring spoons
- Measuring cups
- Small bowl (for dressing)
- Whisk
- Serving bowls or plates
Ingredients
- 1 head romaine lettuce
- 1 cup canned black beans
- 1 cup canned corn
- 1 cup cherry tomatoes
- 1 ripe avocado
- 1 cup seasoned plant-based protein (such as crumbled tempeh or tofu)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt
- Black pepper
- 1/4 cup fresh cilantro
- 1 lime
- 2 tablespoons vegan mayonnaise
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
When preparing the Vegan Taco Salad, use fresh romaine lettuce for the best crunch and vibrant color. Canned black beans and corn should be well-drained and rinsed to prevent excess moisture from soggying your salad. Use a ripe avocado to ensure creamy texture that complements the zesty lime-cilantro dressing made with fresh lime juice, cilantro, and apple cider vinegar. Season your plant-based protein with smoked paprika, cumin, chili powder, garlic powder, and onion powder to recreate the bold, smoky flavors featured in this dish. Your homemade Vegan Taco Salad from Sweetgreen copycat menu will deliver a fresh, flavorful experience similar to the original.
Instructions
- Wash, dry, and chop romaine lettuce.
- Rinse and drain black beans and corn using a colander.
- Halve cherry tomatoes.
- Dice avocado.
- Chop fresh cilantro.
- Crumble and measure plant-based protein.
- In a small bowl, mix olive oil, smoked paprika, ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
- Toss plant-based protein with the spice mixture to coat evenly.
- Heat a skillet over medium heat, cook seasoned plant-based protein until browned (optional for extra flavor).
- In a large mixing bowl, combine lettuce, black beans, corn, cherry tomatoes, avocado, and cooked plant-based protein.
- In a separate small bowl, whisk together vegan mayonnaise, maple syrup, apple cider vinegar, juice of 1 lime, chopped cilantro, salt, and black pepper to taste.
- Drizzle lime-cilantro dressing over salad.
- Gently toss salad until well mixed.
- Serve immediately in bowls or plates.
Substitution
The Vegan Taco Salad from Sweetgreen copycat menu combines seasoned plant-based protein, fresh romaine, black beans, corn, cherry tomatoes, and avocado with a tangy lime-cilantro dressing. You can substitute plant-based protein with cooked lentils or chickpeas if tempeh or tofu is unavailable. Fresh lime juice in the dressing can be replaced with lemon juice for a slightly different citrus note. If you don't have vegan mayonnaise, blending silken tofu with a bit of mustard and vinegar serves as a creamy alternative. Keep your ingredients well-drained to prevent sogginess and maintain the salad's crisp texture.
Tips
Make sure to dry the romaine lettuce thoroughly using a salad spinner to prevent the dressing from becoming watery. Rinsing and draining canned black beans and corn well eliminates excess sodium and improves texture. When cooking the plant-based protein, crisp it in a hot skillet to enhance flavor and avoid a soggy salad. You should taste and adjust the dressing seasoning before tossing to balance the lime's acidity with sweetness from maple syrup perfectly.
Nutritions
This Vegan Taco Salad from Sweetgreen is rich in plant-based protein, primarily from the seasoned tempeh or tofu, supporting muscle health and satiety. Black beans contribute dietary fiber and essential minerals like iron and magnesium, which are crucial for energy production and immune function. Fresh romaine lettuce, cherry tomatoes, and avocado provide vitamins A, C, and healthy monounsaturated fats, promoting skin health and cardiovascular benefits. Your meal offers a balanced combination of macronutrients and micronutrients essential for a nutritious, vibrant diet.
Storage
Store leftover Vegan Taco Salad in an airtight container in the refrigerator for up to 2 days to maintain freshness. Keep the avocado separate or add it just before serving to prevent browning and preserve its creamy texture. Your lime-cilantro dressing can be stored in a sealed jar for up to 1 week, shaken well before use.
Variation or Alternatives
You can substitute the seasoned plant-based protein with cooked quinoa or lentils for a protein-rich, gluten-free option. Swap out vegan mayonnaise in the dressing with silken tofu blended with lime juice to create a lighter, creamy texture. For added crunch and flavor, sprinkle roasted pepitas or toasted sunflower seeds on top before serving. Consider using kale or spinach instead of romaine for a different leafy green base with enhanced nutrient content.
Allergies
Your Vegan Taco Salad may pose allergy risks due to ingredients like soy-based tempeh or tofu, which can trigger soy allergies. Fresh avocado could also cause reactions for those sensitive to latex-fruit syndrome. Be sure to check the vegan mayonnaise, as it may contain allergens such as soy or mustard, and always verify ingredient labels to avoid potential allergens.
Why this recipe?
The Vegan Taco Salad from Sweetgreen is loved for its fresh, vibrant ingredients like black beans, avocado, romaine, and corn that deliver a perfect balance of textures and flavors. Its nutrient-dense composition offers a satisfying and wholesome meal, appealing to those seeking both taste and health benefits. Making a copycat version allows you to customize the seasoning and ingredient freshness while enjoying the restaurant-quality experience at a lower cost. Your ability to replicate this beloved dish ensures you can enjoy Sweetgreen's signature flavors anytime with full control over dietary preferences.