Go Back
+ servings

Taco Bowl Salad

Course Side Dish, Starter
Cuisine Mexican, TexMex
Keyword salad, vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 bowls
Author Velvet & Vinegar



  • 6 corn or wheat tortillas
  • 1/2 romain lettuce or iceberg salad organic
  • 100 g red kidney beans canned
  • 100 g yellow cherry tomatoes organic
  • 1 avocado organic
  • 1 bunch of cilantro organic


  • 100 g soy yoghurt sugar-free
  • 2 tbsp lemon or lime juice organic
  • 2 tbsp tex-mex spice mixture



  1.  Preheat oven at 200° Celsius. Form 3 tortillas into a bowl shape. I did that by placing them very carefully into a bowl. Make sure they don`t get torn apart while you place them in the bowls. Use something to weight them down (for example baking beans). Bake them for 10 up to 15 minutes in the oven. The should turn golden brown and hard but not get burned. Take them out of the oven and let cool down

  2.  Heat a pan over medium heat (no oil!). Cut the remaining tortillas into stripes and roast them in the pan until they change color and turn hard. Switch off the heat and let them cool down.

  3.  Rinse off tomatoes and salad. Drain off the excess water and cut salad into stripes. Arrange salad in the taco bowls.

  4.  Rinse off kidney beans until the water doesn`t foam anymore. Add kidney beans and cherry tomatoes to the salad.

  5.  Halve avocado, remove the seed and avocado flesh and cut into small pieces. Place them in the taco bowl as well. Sprinkle over some fresh cilantro and the tortilla stripes.


  1.  Mix soy yogurt, lemon or lime juice and tex-mex spice mixture together and drizzle the dressing over your salad. Serve right away and fresh!