Essentially a de-constructed taco salad (but with tater tots) this is the perfect appetizer for friends! Serves 4-8 people as an appy. You might be thinking “wow, aren’t you a dietitian? And you eat tater tots?” Heck yeah I do! I eat everything (except mushrooms, and within the plant-based world, obvi). I encourage all foods be eaten and enjoyed in moderation…tater tots absolutely included!
This recipe is inspired by the Tot Supreme at Bent Taco (a delicious restaurant in Collingwood, ON). I love it so much that I had to re-create my own version. So here it is!
1-2 hearts Romaine lettuce
1 can Black beans
1 bag Tater tots
1/2 package Taco seasoning
Pickles onions (recipe here)
Optional: fresh herbs, spices
Cook your whole bag of tots according to the directions on the bag.
Heat a pan on medium heat. Add the black beans, including some of the liquid (this helps to thicken them). I like to spoon them from the can into the pan. Bring to a simmer, and reduce to low. Add as much taco seasoning as you want, and keep them warm until needed.
Make your shredduce! Wash and thoroughly dry your romaine hearts. Using a knife, cut into thin-ish pieces. Smaller pieces than you would for a regular salad.
While your tots are continuing to cook, make your aioli. This is where you get to be creative! Add vegan mayo, lime and garlic puree (or garlic salt), and then add any other fresh herbs or spices that call to you! Make this aioli your own, but you want it liquidy enough that it will drizzle nicely on top.
When the tots are done, let them cool a little before assembling.
Time to plate! I like platters for this dish. Add your romaine first, cover the entire thing, and be generous. Next go the tots, add all of them (except for the one’s you’ve already snacked on), then the black beans. Garnish with pickled onions, greens onions and your aioli drizzled on top.
Serve onto plates or eat right from the platter!
If you make this, be sure to take a picture and share it on your social media and tag me! I’d love to see your creation.
Follow me on IG @harvesttablenutrition for more plant-based recipes, cooking tips, tricks & info!
Anddd if you’re in need of some salad ideas to pair with your tot-co salad, then look no further. I’ve created a recipe book with 21 super simple plant-based salad recipes that are perfect for summer.
It’s totally free and you can grab your copy right here