Fun Plant Based Salad Recipes


Fun Plant Based Salad Recipes

By: Fabiola Michel

Roasted Beet Salad


People often have the misconception that salads are boring and some of them are right; But they don’t have to be! I love eating salads so I always try to find ways to spice them up.


I know I know! You see or hear see the word “beet” and automatically think “ewww beets”, but when done right beets are delicious and they are highly nutritious. I grew up in a Haitian household so I was exposed to just about every vegetable growing up; beets, white yams, malanga, militon plantains, you name it. Beets were always one of my favorites!



•    2 cups beet greens (the greens attached to the beets)
•    2 red beets
•    2 gold beets
•    4-5 radishes
•    half of medium sized sweet potato
•    1 tsp salt
•    1 tsp garlic powder
•    ½ tsp of smoked paprika
•    ½ tsp dried parsley
•    1 tbsp of avocado oil


1. Pre-heat oven to 400 degrees and prepare the vegetables by rinsing them and patting dry with paper towels. Cut the leaves off of the beets and set them aside (they will be used as the greens for the salad).
2. Slice or dice the beets, potatoes, and radishes. Add olive oil, salt, garlic powder, and smoked paprika then toss to coat.
3. Add vegetables to baking sheet and bake for 15-20 minutes or until roasted (edges will be a bit crisp, but not crunchy). 
4. While veggies are roasting, prepare the salad by rinsing the greens. Remove vegetables from the oven and place them on top of the greens. Top with dried parsley and enjoy with your favorite dressing and enjoy!

Lentil Taco Salad


I got the inspo for this salad from working at Bahama Breeze. They had this chicken taco salad recipe that was so bomb! My meat-eating days are over so of course this recipe is vegan friendly. For this recipe, I used lentils. Lentils are widely used as big substitution for “beef” recipes. I used this recipe for my vegan Jamaican “beef” patties and they were amazing so I decided to use it again with different seasonings.




Meatless Lentil Taco Filling

•    2 cups cooked brown lentils
•    ¾ cups chopped walnuts
•    1 onion
•    ½ red onion
•    1 tbsp of lime juice
•    1 tbsp lemon juice
•    3-4 garlic cloves (minced)
•    ¼ cup tomato sauce
•    1 tbsp soy sauce
•    1-2 tbsp of cumin
•    1 tsp chili powder
•    1 tsp ancho chile powder
•    ¼ tsp smoked paprika
•    ¼ tsp cayenne pepper
•    ¼ tsp black pepper
•    salt to taste

Taco Bowl

•    2-4 flour tortillas
•    Cooking spray

Corn Salsa

•    ½ red onion
•    1 tbsp of lime juice
•    1 tbsp lemon juice
•    1/3 cup of finely chopped cilantro


•    3-4 cups lettuce
•    2 hass avocados
•    ½ cup cherry tomatoes
•    cilantro for garnish

Chipotle Lime Vinaigrette 

•    1/2 olive oil
•    1-2 tbsp chipotle chile in adobo sauce
•    2 tsp ground cumin
•    1/4 cup freshly squeezed lime juice
•    1 tsp garlic (minced)
•    1/3 cup chopped cilantro
•    salt and pepper to taste


1. Pre-heat oven to 400 degrees and lightly spray both sides of the tortillas with cooking spray. In an oven-safe bowl, create a wave-like pattern for the taco bowl. Bake for 10-12 minutes.
2. Heat up oil in a large skillet on medium heat. When the oil is hot, add onions and cook for 3-5 minutes or until translucent. Add garlic and cook for 1-2 minutes.
3. Add walnuts, lentils, cumin, chili powder, ancho chile powder, smoked paprika, cayenne pepper, black pepper, salt. Cook until it is slightly dried, flipping occasionally. Adjust seasonings if needed. 
4. For the dressing, combine and whisk all ingredients. Refrigerate until ready to use. 
5. Add lettuce, lentils, and toppings to the tortilla bowl and top with cilantro, drizzle chipotle lime vinaigrette dressing, and enjoy!