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Vegetarian Kale Taco Salad

Vegetarian Kale Taco Salad

Vegetarian Kale Taco Salad is the ultimate Meatless Monday recipe, but is great for Taco Tuesday as well!

Course Main Course, Main Dish, Salad
Cuisine American, vegetarian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings
Calories 307 kcal
Author Betsy Life


  • 3 tablespoons taco seasoning
  • 1 medium sweet potato peeled and diced
  • 3 tablespoons olive oil divided
  • 1/2 of a 14oz can of black beans drained and rinsed
  • 1 head of kale stems removed and torn into small pieces
  • 1 cup cherry tomatoes halved
  • 2 tablespoons green onions finely chopped
  • 1/2 avocado diced
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup crumbled queso fresco
  • 1/4 cup crushed tortilla chips
  • fresh salsa *optional


  1. Preheat oven to 375 degrees.
  2. Toss sweet potato with 1 tablespoon of taco seasoning and 1 tablespoon olive oil. Spread on a baking sheet in an even layer and bake for 25-35 minutes, stirring occasionally until softened.
  3. Meanwhile, in a large bowl, toss kale with remaining olive oil and taco seasoning. Massage for 3-5 minutes until kale begins to soften.
  4. Toss black beans, tomatoes, onions, avocado and cilantro with seasoned massaged kale. Top with warm sweet potato, crumbled queso fresco and crushed tortilla chips.
  5. Serve with fresh salsa *optional
Nutrition Facts
Vegetarian Kale Taco Salad
Amount Per Serving (1 g)
Calories 307 Calories from Fat 162
% Daily Value*
Fat 18g28%
Sodium 465mg19%
Carbohydrates 31g10%
Sugar 3g3%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.