Food, Recipes

Vegan Taco Salad With Blood Orange & Black Beans


Vegan Taco Salad With Blood Orange & Black Beans

Lately I’ve been loving adding fresh fresh citrus to my meals while it’s in season! Last week I added a gorgeous blood orange to my basic vegan taco salad mix with fresh herbs and pumpkin seeds for a twist on Taco Tuesday. I found with all the toppings, this bowl didn’t really need dressing. A little almond milk yogurt would be great here, too, or a drizzle of tahini! Try adding cooked quinoa for extra protein if you like. I love mine with extra salad and avocado! This vegan taco salad is perfect to throw together for easy workweek lunches.

Blood Orange & Black Bean Vegan Taco Salad


Prep Time: 15 minutes
Cook time:
Total time: 15 minutes
Yield: 2 servings
  • 1 15 oz can black beans, drained and rinsed
  • 1 blood orange, segmented
  • 2 cups romaine lettuce
  • 2 cups shredded kale
  • 1 squeezed lime
  • 1 cup cilantro, roughly chopped
  • 1/2 avocado, diced
  • salsa (for serving)
  • 2 tablespoons pumpkin seeds


1. Toss all ingredients in a bowl and serve immediately. Add more salsa and lime for flavor.

Also by Lauren: Pomegranate and Avocado Winter Salad

Related: Vegan Asian BBQ Jackfruit Tacos

Slow Cooker Taco Casserole

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Photos: Lauren Kirchmaier

Blood Orange & Black Bean Taco Salad
Lauren Kirchmaier

Lauren Kirchmaier

Blogger at Flora & Vino
Lauren is a vegan recipe creator, food photographer, and writer. You can find her in the kitchen making healthy plant-based eats, at the gym working up an appetite for her next meal, or curled up with a good book and a glass of red. She actively seeks wellness and balanced living in an unbalanced world. Follow her on Instagram @flora_and_vino and her blog
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