Meal Prep Veggie Burger Taco Salads with Chipotle-Tahini Dressing come together in 20 minutes flat. Vegetarian, gluten-free, and perfect for speedy weeknight dinners or make-ahead lunches. 
This recipe and post is sponsored by Dr. Praeger’s. I was compensated for my time, however all opinions are my own. Thank you for supporting the brands that support Dishing Out Health.
Meal Prep Taco Salads:
If you’re looking for a meal prep recipe that’s equal parts speedy and satisfying, look no further than these taco salads. They’re a wholesome upgrade from classic Tex-Mex salads with fiber-dense black beans, homemade pico, frozen veggie burgers (hello, convenience!), bound by a creamy chipotle dressing.
Not only are these salads a unique way to enjoy frozen veggie burgers, but they come together in just 20 minutes. Plus, they can stretch out over several days of lunches, so consider weekday meals officially conquered.
The Best Frozen Veggie Burgers:
Most days I spend anywhere from 5 to 9 hours in the kitchen developing, cross-testing, or photographing recipes. And in the event that I haven’t cooked anything that emulates a balanced dinner, frozen veggie burgers are my go-to. Unfortunately, the frozen veggie burger aisle is becoming saturated with meat-mimics that have less-than-stellar ingredients. Which is one of many reasons I rely on Dr. Praeger’s blends of frozen veggie burgers for a guaranteed nutritious and delicious option.
Not only are Dr. Praeger’s veggie burgers packed with real veggies and big flavor, they have a unique blend of ingredients and spices to satisfy any craving. For these salads, I recommend the Tex Mex variety, which are made with black beans, a slew of veggies, and a zesty blend of chili powder and cumin.
I prefer to cook them in a skillet or toaster oven to develop a golden, crispy exterior. After they’re cooked, simply chop them up with a knife or fork and they’re the best alternative to ground taco meat.
What Goes Into a Taco Salad?
Taco salads are infinitely riffable, however I like to combine a mix of crisp veggies, creamy avocado, pinto or black beans, and a stellar dressing. This combination provides a hearty dose of fiber, plant-based protein, and heart-healthy fats to keep you satiated. The addition of a chopped Dr. Praeger’s veggie burger simply ups the nutrient ante, plus gives a jolt of flavor and spice.
With the abundance of crisp and juicy vegetables in this salad, a creamy tahini dressing is what really ties it together. This chipotle-tahini dressing is naturally sweetened with fresh orange juice and doesn’t require a blender or food processor. Simply whisk all ingredients until smooth and slather it over salads, grain bowls, or roasted veggies.
How to Keep Pre-made Salads Fresh:
I’ve found that one of the best ways to keep pre-made salad fresh is to layer them in a mason jar. Start by pouring the dressing into the bottom of a jar to keep it separated from the more delicate greens. Next, layer in veggies (in this case, the homemade pico mixture, followed by cubed avocado). After that, add a scoop of black beans followed by chopped romaine lettuce. Lastly, top it off with your protein of choice (in this case, a chopped veggie burger). This way of assembly keeps the dressing and juicy veggies from saturating the lettuce and turning it soggy. Plus, they’ll hold up well when made 1 to 2 days in advance, so meal prep is a breeze.
If you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
More Easy Meal Prep Recipes:
30 Minute Almond Butter Tofu Bowls
Jerk Tempeh Bowls with Mango-Tahini Sauce
Teriyaki Cauliflower Power Bowls
- *Chipotle-Tahini Dressing*
- 3 Tbsp. tahini (sesame seed paste)
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lime juice
- 2 tsp. adobe sauce (from canned chipotle peppers)
- 1 grated garlic clove
- ¾ tsp. kosher salt
- ¼ cup fresh orange juice
- *Taco Salads*
- 1 box Dr. Praeger's Tex Mex Veggie Burgers
- 1 pint cherry tomatoes, halved
- ⅓ cup finely chopped red onion
- ¼ cup chopped cilantro leaves, plus more for garnish
- 1 Tbsp. fresh lime juice
- ¼ tsp. kosher salt
- 8 cups chopped romaine lettuce
- 1 (15-oz.) can black beans, rinsed and drained
- 1 ripe avocado, sliced or cubed
- Prepare Chipotle-Tahini Dressing by combining tahini, olive oil, lime juice, adobe sauce, garlic, and salt in a bowl. Gradually whisk in orange juice until smooth. Set aside.
- Preheat a non-stick skillet over medium heat. Cook veggie burgers until golden-brown, about 7 minutes, carefully flipping once after 5 minutes. Chop with a knife or fork into ground meat sized pieces.
- Prepare pico de gallo by placing tomatoes, red onion, cilantro, lime juice, and salt in a small bowl; toss to combine.
- Assemble taco salads by dividing lettuce, black beans, and pico de gallo evenly between each of 4 bowls. Top each salad with one chopped veggie burger and garnish with avocado and extra cilantro, if desired. Drizzle Chipotle-Tahini Dressing overtop.
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