The Rainbow Power Bowl Taco Salad
I'm obsessed with this taco salad, and I know you're going to love it too! It's one of those perfect lunches that actually fills you up and makes you feel amazing afterward. I make this constantly - whether I'm prepping for crazy work weeks or just want something fresh and delicious that reminds me why I love Mexican food so much.
Here's the thing - I'm all about using really good ingredients when I can. Not because I'm trying to be fancy, but because fresh, organic produce just tastes better and makes me feel better. Life's too short for wilted lettuce and sad vegetables, you know?
The secret to this salad is the "taco meat" made from mushrooms and walnuts. I know it sounds weird, but trust me on this one! It's got this amazing savory, meaty texture that's so satisfying. Plus, between that and the black beans, you're getting tons of protein and fiber that'll keep you full for hours.
LEAN INGREDIENTS (I always aim for the most vibrant, wholesome options available)
For the Base:
1 medium head romaine lettuce, chopped (choose organic for maximum nutrients)
1 cup shredded red cabbage (gorgeous color and crunch)
1/2 cup cooked black beans, rinsed (plant protein powerhouse)
For the Shiitake Walnut "Taco Meat":
1 tbsp extra-virgin olive oil (cold-pressed)
8 oz shiitake mushrooms, stemmed and diced (fresh, never canned)
1 cup crushed walnuts (healthy brain-boosting fats)
1 tbsp tamari or low-sodium soy sauce
1 tsp chili powder (organic for best flavor)
1/2 tsp balsamic vinegar
Sea salt and black pepper to taste
For the Rainbow Toppings:
2 red radishes, thinly sliced (beautiful color and crunch)
1/2 cup cherry tomatoes, halved (bursting with antioxidants)
1 ripe avocado, sliced (creamy, glowing-skin fats)
Jalapeño slices (optional, for those who love heat)
2 corn tortillas, sliced into strips (for homemade crunch)
For the Creamy Cilantro Lime Dressing:
1 avocado
1/4 cup fresh cilantro
Juice of 2 limes
1 tbsp olive oil
1 garlic clove
Salt to taste
TIP: This is your canvas - add any colorful vegetables that make you happy! Bell peppers, corn, cucumber - whatever speaks to you!
METHOD
Create your crunchy tortilla strips: Preheat your oven to 200°C. Slice your corn tortillas into strips, toss with a tiny drizzle of olive oil and sea salt, then bake for 10-14 minutes until perfectly crispy. Your kitchen will smell amazing!
Make the magical "taco meat": Heat olive oil in a skillet over medium heat. Add your diced shiitake mushrooms and let them cook undisturbed for 3-4 minutes until they start to brown and become fragrant. Stir in the crushed walnuts and toast for 1-2 minutes. Add tamari, chili powder, and balsamic vinegar, stirring until everything is beautifully combined. Season with salt and pepper. This mixture is pure magic!
Prepare your gorgeous dressing: In a blender or food processor, combine avocado, cilantro, lime juice, olive oil, garlic, and salt. Blend until smooth and creamy. This bright green goddess dressing is what dreams are made of!
Assemble your masterpiece: In a large bowl (or individual bowls if meal prepping), layer your chopped romaine and red cabbage. Top with the warm shiitake-walnut mixture, black beans, sliced radishes, cherry tomatoes, and avocado. Add those crispy tortilla strips and jalapeños if you're feeling spicy!
Finish with love: Drizzle generously with your cilantro lime dressing, add a final sprinkle of sea salt, and serve with lime wedges. Take a moment to admire the beautiful, colorful creation you've made for yourself!
MEAL PREP MAGIC: Make all components separately and store them in the fridge. Assemble your salad in the morning and add the dressing and avocado right before eating. You'll have the most gorgeous, nourishing lunch waiting for you!
NUTRITIONAL LOVE (Approximate values)
Energy: 420-480 kcal
Protein: 18-22 g
Healthy fats from walnuts and avocado
Fiber: 15+ g
Antioxidants from colorful vegetables
Plant-based omega-3s for brain health
