This taco salad has 4 easy components; brown rice, raw vegan taco meat, salsa fresca, and a sorrel garlic ramp guacamole. This is not your average taco salad, the taco “meat” is made from seeds, veggies and nuts. It’s the perfect summer salad with light ingredients, so you feel full without feeling weighted.
When I am detoxing in the spring time I try to stay away from gluten as much as possible, which is why I love this taco salad. It is so flavorful from all of the herbs and spices, and stores really well too. I especially love it when I’m working late and I don’t have time to cook a big meal, and I already have taco meat made from the previous days. I just throw some rice in the rice cooker and make a quick salsa and guac.
The beauty of this time of year, besides the gorgeous weather, is the tomatoes coming into season, which means lots of salsa fresca. Lots of salsa fresca means lots of taco salads and burritos!
This taco salad is in my top 3 favorite recipes, why? Because 1. it makes me feel good. 2. it tastes incredible 3. it’s easy to make! Those are my standards for regular weekly menu items, and this recipe hits all of them. It is also cheap to make a large batch, all of my friends and family, meat eaters or not, love it!
Taco Bowl Layers
Layer 1: Rice
I love experimenting with different types of rice, one of my favorites being forbidden black rice. A close second is short grain brown rice.
I make about 1 cup of rice for 2, to go with 2 meals, usually dinner and lunch the next day.
Layer 2: Raw Vegan Taco Meat
The raw vegan taco meat should be the biggest portion in the salad, since it is the most flavorful and a great meaty texture. A few ingredients go a long way, so you’ll have extra to make more taco salads and/or burritos for the week.
You’ll get about 8 taco salads with one batch! Better start inviting friends over. 😉
Layer 3: Salsa Fresca
Fresh salsa made from a few simple ingredients and blended together in 5 minutes. I usually make this every 2 days, because I eat so much of it, plus you won’t want to keep it for much longer than that.
Salsa and chips is my jam, 1 batch rarely makes it through all the taco meat. I have to make it twice a week, which is fine because it’s so easy to make!
I add a big dollop on top of the taco meat. So freshhhh!
Layer 4: Sorrel & Garlic Ramp Guacamole
I love experimenting with the different ingredients I find at the farmers market, such as sorrel and garlic ramps. Eating different varieties of your favorite food can be beneficial to your health and so I try and switch up simple recipes like this guacamole.
Sorrel is like a sour leaf, it reminds me of lemon, and it brings a subtle acidity to the recipe. I also love the subtleness of the garlic ramps. These 2 ingredients really create an exquisite taste, perfect also for dipping chips or smothering onto greens as if it were a salad dressing. Or even over a bed of rice, so many possibilities!
This recipe can be made two ways, by dicing the ingredients and mashing the avocados, or it can all be blended up in a blender or food processor. I used the same food processor I used to make the meat and the salsa, so I didn’t have to clean 3x as more dishes.
I add another big dollop of guacamole on top of the taco meat…and that’s it, too easy.
- 1 avocado
- 1/2 cup cilantro
- 1/4 cup sorrel
- 1 garlic ramp
- 1 tsp coconut sugar
- 3/4 cup water
- 1. Blend all of the ingredients together -or- cut everything real fine and mash the avocados.
- Store in an airtight container like a mason jar for up to 3 days.