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Taco Salad Bowl with Ranch Hemp Dressing

Servings: 4
Author: Nikole Goncalves



  • Serves 4

Salad Base

  • 1 head of kale de-stemmed and massaged with 1 tbsp. olive oil, pinch of sea salt and 1 tbsp. lemon juice
  • 1 head romaine lettuce finely chopped
  • 2 corn on the cob
  • 1 can of black beans drained and rinsed
  • 2 cups blue corn chips
  • 4 medium tomatoes diced

Easy Guacamole

  • 2 medium ripe avocados
  • ¼ cup fresh cilantro
  • ½ lime juiced
  • 1 tbsp. finely diced red onion
  • Sea salt and pepper to taste

Taco spice sweet potatoes

  • 2 medium sweet potatoes
  • 1 tbsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • ¼ tsp. cayenne powder
  • ½ tsp. Black pepper
  • 1 tsp. sea salt

Hemp Ranch Dressing

  • ½ cup Hemp Hearts
  • ½ cup soy Milk + 1 tsp. lemon Juice
  • 2 tbsp. olive oil
  • 1/4 cup water
  • ½ lemon juiced
  • ¼ tsp. chipotle powder
  • ½ tsp. dried minced garlic
  • 1 tsp. onion powder
  • 1 tsp. fresh dill chopped
  • 1 tsp. fresh chives chopped
  • 1 tsp. fresh parsley chopped
  • ½ tsp. sea salt
  • ¼ tsp. pepper




    • In a small bowl combine soy milk with lemon juice and set aside for 10-15 minutes. This combination will create vegan buttermilk.
    • In a high-speed blender (I use a Vitamix) add in your vegan buttermilk, Hemp Hearts, olive oil, and spices (do not add the fresh herbs at this point) and blend until smooth.
    • Transfer to a bowl and whisk in your finely chopped fresh herbs until combined. Serve right away or store in an air tight container in the fridge for up to 3 days.

    Taco Salad Bowl

    • Preheat the oven to 400F.
    • Leaving the Skin on, wash the sweet potatoes, and cube them. Transfer the cubes to a parchment lined cookie sheet. Drizzle with olive oil and spices and toss the potatoes until they are evenly coated.  Roast in the oven for 25 minutes, tossing half way through. Once roasted, allow to cool and set aside.
    • In a large pot of boiling water, cook corn for 15 min or until tender. Drain and allow to cool before cutting. Once cooled, cut the corn off the cob and set aside.
    • In a small bowl, mash up your avocado with cilantro, onion, lime juice, salt and pepper until evenly combined and refrigerate until ready to use. You can keep the avocado pit in the guacamole to keep it fresh and prevent it from turning brown.
    • Wash and de-stem your Kale, then chop it into small pieces.  Massage for a few minutes with olive oil, lemon juice and sea salt to soften. This breaks down the leaves and makes it more easily digestible.
    • With the Romaine lettuce, roll the head tightly and slice it thinly.  By now you will have shredded pieces of both types of greens.
    • In individual portion bowls, add in kale and lettuce as your base. Next, layer on your toppings; beans, tomatoes, corn, roasted sweet potatoes, corn chips and top with a large dollop of fresh guacamole. Lastly, drizzle Ranch Hemp dressing all over the top and serve immediately.