Taco Salad!

With a surprise ingredient.


Ultimate Vegan Taco Salad Bowls 

Can you guess the secret ingredient in these taco salad bowls? It’s not soyrizo, and it’s not vegan ground meat. It’s pecans! Yep, pecans make a super-tasty nut meat for tacos, and I season mine with chipotle peppers, garlic, chili powder, cumin, and paprika. And then, it’s all about the toppings. I load up these Mexican-inspired bowls with avocado, black beans, and fresh corn—and lots of fresh cilantro. One bite of this homemade pecan meat, and you, too, will become a believer. You gotta try it!

Makes 2 bowls

What you need:

  • 2 jarred chipotle peppers in adobo sauce
  • 1 Medjool date
  • 2 tablespoons water 
  • 2 cloves garlic, minced 
  • ½ teaspoon sea salt 
  • ½ teaspoon ground paprika 
  • ½ teaspoon ground chili powder 
  • ½ teaspoon ground cumin
  • 1 cup raw pecans 
  • 1 cup chopped Romaine lettuce
  • ½ cup black beans
  • 1 avocado, cubed  
  • ½ cup diced red or yellow bell pepper 
  • ½ cup fresh corn 
  • 1 tablespoon chopped fresh cilantro 
  • 2 lime wedges

What you do:

  1. Into a high-speed blender, add chipotle peppers, date, water, garlic, salt, paprika, chili powder, and cumin. Process until a paste forms. Add pecans, and pulse a few times until mixture resembles taco meat. 
  2. Into two bowls, build taco salads. Add Romaine lettuce, a scoop of pecan meat, and top with black beans, avocado, bell pepper, corn, and cilantro. Finish with a squeeze of lime.  

Healthy hints:

  • >> For an even heartier meal, add a scoop of brown rice when building the salads. 

>> Serve with homemade chips! I like to cut corn tortillas into even triangles and bake. 

>> For more pecan recipes, try my Mexican Collard Wraps with Creamy Chipotle Sauce (the Creamy Chipotle Sauce would be a great addition to these bowls), Vegan Thanksgiving Bowl (with pecan-crusted kabocha squash), and this to-die-for Ooey Gooey Pecan Pie.