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Vegan Taco Salad in a Jar

This vegan taco salad is flavorful, hearty, and filled with protein and veggies! You can switch it up with any ingredients you have on hand!
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Course: Lunch
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 5
Calories: 354kcal
Author: Organize Yourself Skinny


  • 5 wide-mouth mason jars
  • ½ cup uncooked quinoa rinsed and drained
  • 1 cup vegetable broth
  • 1 15-ounce can of pinto beans, rinsed and drained
  • 2 tablespoons taco seasoning
  • 2 tablespoons taco sauce
  • A squirt of lime juice
  • 1 ½ cups salsa
  • 20-25 pickled jalapenos
  • 10 tablespoons vegan sour cream
  • ½ of a white or red onion diced
  • 3 bell peppers ribs and seeds removed and diced
  • 5 mini cucumbers sliced
  • 10 tablespoons vegan taco or cheddar cheese
  • 5 cups chopped romaine lettuce
  • tortilla chips *optional


  • In a medium saucepan add the quinoa and vegetable broth. Cover and bring to a boil.
  • Reduce to a simmer and let it cook for about 15 minutes or until the liquid is absorbed.
  • Stir in the beans, taco seasoning, taco sauce, and lime juice. Set the quinoa bean mixture aside and let it cool for about 10 minutes.
  • Divide and layer the ingredients into each of the mason jars. Start with the salsa and then add the jalapenos, vegan sour cream, onions, peppers, cucumbers, quinoa bean taco mix, vegan cheese, and then end the romaine lettuce.
  • Put the mason jar lids on tightly and then refrigerate.


Serving: 1g | Calories: 354kcal | Carbohydrates: 51g | Protein: 10g | Fat: 9g | Saturated Fat: 7g | Fiber: 12g | Sugar: 12g