Vegetarian Taco Salad
Ingredients
Roasted Sweet Potatoes
-
1 ½
teaspoons
chili powder
-
½
teaspoon
smoked paprika
-
½
teaspoon
ground cumin
-
½
teaspoon
coarse salt
-
¼
teaspoon
ground black pepper
-
2
large
sweet potatoes, peeled and diced
-
2
teaspoons
olive oil
Taco Salad
-
3-4
cups
romaine lettuce or mixed greens, chopped
-
½
cup
cilantro leaves
-
1
6-ounce can
Mexican corn, drained
-
1
15-ounce can
black beans, rinsed and drained
-
1
whole
avocado, pitted, peeled and sliced
-
1
pint
cherry or grape tomatoes, halved
-
1
cup
shredded sharp cheddar or Mexican blend cheese
-
30
pieces
corn tortilla chips, lightly crushed
-
to taste
fresh lime wedges
-
to taste
salsa ranch or cilantro avocado dressing
Instructions
- Preheat the oven to 400 degrees.
- Combine chili powder, smoked paprika, cumin, salt, and pepper in a small bowl.
- Place sweet potato chunks on a baking sheet, drizzle with olive oil, and sprinkle with the spice mixture.
- Toss the sweet potatoes until evenly coated with oil and spices.
- Bake for 15-20 minutes until fork-tender and crispy.
- In a large serving bowl, place romaine lettuce or mixed greens and cilantro leaves.
- Top with roasted sweet potatoes, corn, black beans, avocado, tomatoes, cheese, and tortilla chips.
- Drizzle with fresh lime juice and dressing.
Nutrition Facts (estimated)
Servings
4
Calories
460
Total fat
20g
Total carbohydrates
40g
Total protein
14g
Sodium
462mg
Cholesterol
15mg
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