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  • Writer's pictureMeagan Currell

taco salad with homemade tortilla bowls

These were supposed to be larger taco bowls in theory but they came out a little more bite-sized than meal sized! I ate two and it was the perfect light lunch.

This recipe is vegan, dairy-free, and gluten-free. It's made with almond flour tortillas stuffed into a bowl to mold and baked in the oven until crispy. Then you build your bowl with whatever veggies, herbs, and spices you have. I truly believe that vegan meals require that you season them well, because you aren't relying on cheese or meat for flavor. That's why this pico de gallo slash marinated tomatoes are essential, made with diced jalapeño, diced red onion, and lots of cilantro! I also drizzled some Dragon hot sauce from Trader Joe's on top.

They're full of flavor, nutrient-dense, free of the top 8 allergens, ans easy to make in under 30 mins! Hope you enjoy xo


2 almond flour tortillas

8-10 diced cherry tomatoes

2 tbsp diced red onion

1/2 diced jalapeño pepper

2 tbsp finely chopped cilantro

1 tsp olive oil

1/2 tsp sea salt

1/4 cup corn

1/4 cup black beans

1/4 avocado

juice of 2 limes

salt and pepper to taste


  1. Preheat oven to 350F

  2. Place each tortilla inside a small bowl to form the tortilla into a bowl shape

  3. Place into the oven (both the bowl and the tortilla) for 20 mins until firm and golden brown

  4. Set aside and let cool

  5. In a medium mixing bowl add tomato, red onion, jalapeño, cilantro, olive oil, juice of 1 lime, and sea salt

  6. Build your taco salad in each bowl by adding a few tbsps of each to the bottom of the taco shell

  7. Next add your marinated tomatoes/pico de gallo and top with cubed avocado

  8. Drizzle juice of 1 lime over both taco bowls, sprinkle with cilantro, and enjoy!

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