Food, Gluten Free, Vegan
Comments 2

Vegan Taco Salad with Caramelized Veggies

Prep Time: 10-20 mins

Cook Time: 30-40 mins

Total time: 40 mins

Serving Size: 2-4

Items You’ll Need:

  • Cutting board
  • Sharp chefs knife
  • Large nonstick pan
  • 2 Medium pots, 1 lid
  • Avocado oil
  • 1 medium Onion
  • 2 medium Bell peppers
  • 2 cloves of Garlic
  • Taco seasoning
  • Himalayan Pink Salt (this is always my go to)
  • 2 cups Brown rice, 4 cups of Water
  • 2 cans of Black beans (or pinto)
  • 1 head of Green leafy lettuce
  • 1 small can of Black olives (sliced)
  • 1 bundle of Cilantro
  • 1/4 cup of Mini heirloom tomatoes (or tomatoes of your choice)
  • 1 container of Pico de gallo (or salsa of your choice)
  • 1 Lime
  • 1 Avocado


  1. Start by making your rice as this will take the longest to cook.
    1. Add your rice and water to a medium sauce pan (be sure to use a 1:2 ratio of rice to water).
    2. Bring water to a rolling boil, put lid on, and bring temperature to low.
  2. While your rice is cooking cut up your onions and bell peppers into thin ribbon like pieces and place in a large pan with a touch of avocado oil.
  3. Dice garlic and set aside.
  4. Cook onions and bell peppers until tender then add in your garlic, a generous layer of taco seasoning (until desired amount), and a pinch of salt.
  5. Continue to cook your veggies until they become carmely- be sure to occasionally stir and flip so they don’t burn.
  6. While your veggies and rice are cooking prep your toppings and put them into containers (personally I put them in tupperware because I save a lot of them)
    1. Cut tomatoes in fourths
    2. Slice up your avocado
    3. Mince the cilantro
    4. Rinse olives
    5. Cut and wash the lettuce
    6. Open pico de gallo
    7. Slice lime into triangles
  7. Rinse your beans and put them in a medium pot with a cup of water.
    1. Bring beans to a boil.
  8. Build your salad!
  9. You can build your salad however you’d like. Time to get creative!
  10. ENJOY!:)


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