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Vegan Meal Prep - Tex-Mex Salad Bowl

So, I've been a little busy lately and my UberEats habit is getting outta control! Last week was a busy one and I knew that ahead of time so I decided to help myself out by meal prepping for the days I knew that I wasn't about to make dinner!

It's HOT here in Texas so I've been juicing like crazy and craving salads, especially tangy, sweet and savory ones like this Tex-Mex Salad Bowl that I made. I was able to get four servings from this recipe and it tasted fresh and delicious every single day.

Check out the video below for how I make it!

Tex-Mex Salad Bowl

For the Corn

3 ears yellow corn

vegetable oil

salt and pepper

2 tbsp vegan butter

For the Grilled Veg

1/2 (each) red, yellow, green bell pepper, julienned

1 1/2 cups brussels sprouts

vegetable oil

salt and pepper

For the Salsa

1 mango, peeled and diced

1 avocado

1 small tomato, diced

1/2 small jalapeno, minced

1 clove garlic, minced

1/2 lime, juiced

2 tbsp cilantro, finely chopped

1 tsp extra virgin olive oil

For the Beans

2 cups black beans, cooked

1 tsp sea salt

1/2 tsp black pepper

1 tsp paprika

1 tsp umami

1 tsp cumin

1 tsp leaf oregano

1 tsp chili powder

For the Dressing

1/4 cup extra virgin olive oil

1 lime, juiced

1/2 cup vegetable oil

1/4 cup apple cider vinegar

1 jalapeno, roasted

1 clove garlic, roasted

salt and pepper

1 tbsp local honey

1/4 cup cilantro

For the Chips

8-10 corn tortillas

oil for frying

For the Salad Greens

8-10 romaine leaves

2 large kale leaves

1 cup spinach

1 leaf red cabbage

1/2 carrot, shredded


  1. Roast the corn at 375F for 20 minutes, turn a few times

  2. Toss the bell peppers and brussels sprouts with olive oil, salt, and pepper then place in a grill pan over medium-high heat until al dente.

  3. Combine the salsa ingredients into a small bowl.

  4. Add the beans and the seasonings to a pot then cover with water. simmer until the liquid has mostly evaporated.

  5. Blend together all of the dressing ingredients except the cilantro. Blend until smooth. Add the cilantro then pulse a few times to combine.

  6. Fry the chips in oil until crispy.

  7. Prepare the salad greens then build the salad as desired.

  8. Option to add Violife Feta cheese on top! Enjoy!

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