Name: Taco Salad Bowl with Plant-Based Meat
Total time: 35 min
Yield: Serves 4 to 6
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped fine; ¼ teaspoon table salt; 12 ounces plant-based ground meat; 4 teaspoons chili powder; 2 garlic cloves, minced; 1 (8-ounce) can tomato sauce; ½ cup vegetable broth; 2 teaspoons cider vinegar; 1 teaspoon packed light brown sugar; 2 romaine lettuce hearts (12 ounces), cut into 1-inch pieces; 1 (15-ounce) can black beans, rinsed; 8 ounces cherry or grape tomatoes, quartered; 2 scallions, sliced thin; ½ cup fresh cilantro leaves, divided; 2 tablespoons lime juice, plus lime wedges for serving; 2 cups tortilla chips, broken into 1-inch pieces

Why This Recipe Works

While we love a good old-fashioned taco, there's something to be said for shaking up the formula once in a while. A taco salad bowl is basically just a deconstructed taco—all the usual suspects are present, plus a bonus helping of crisp, refreshing lettuce. And because you're loading up a bowl rather than a tortilla, you can really pile on the toppings if that's your jam. Here we season the plant-based taco meat with chili powder and garlic and simmer it with onion, tomato sauce, and a splash of vegetable broth until the mixture thickens but is still nice and saucy. Brown sugar and cider vinegar add sweet-tangy depth to the mixture. Romaine lettuce hearts, black beans, and juicy cherry tomatoes make up the salad portion of the dish. There's no need for a separate dressing; in combination with fresh lime juice, the sauce from the meat mixture provides plenty of flavor and ties all the components together. A garnish of crumbled tortilla chips adds welcome crunch.

Before You Begin

Serve with your favorite taco toppings.

Instructions

for the taco meat

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and salt and cook until softened and beginning to brown, 5 to 7 minutes. Stir in ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds.

Stir in tomato sauce, broth, vinegar, and sugar and simmer until slightly thickened, about 5 minutes. Off heat, season with salt and pepper to taste.

for the salad

Combine lettuce, beans, tomatoes, scallions, and ¼ cup cilantro in large bowl; toss with lime juice and season with salt and pepper to taste. Divide salad among serving bowls, then top bowls with taco meat, tortilla chips, and remaining ¼ cup cilantro. Serve with lime wedges.