New and Different Taco Salad
Elevate your taco salad game with this vibrant and nutrient-packed New and Different Taco Salad recipe! Featuring roasted sweet potatoes seasoned with chili powder and cumin, this twist on the classic taco salad balances smoky, savory flavors with a refreshing lime-cilantro dressing. Crisp romaine lettuce forms the base, while black beans, juicy cherry tomatoes, crunchy corn, creamy avocado, and fresh cilantro create a delicious medley of textures and tastes. Topped with crispy tortilla strips for the perfect crunch, this hearty salad is both satisfying and wholesome. Ready in under 50 minutes, it’s a colorful, gluten-free meal that’s perfect for busy weeknights or as a crowd-pleasing dish for your next gathering.
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Recipe Information
Ingredients
- 2 large Sweet potato
- 3 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 1 head Romaine lettuce
- 1 15-ounce can Black beans
- 1 cup Cherry tomatoes
- 1 cup Corn kernels
- 1 large Avocado
- 0.5 cup Cilantro
- 3 tablespoons Fresh lime juice
- 1 teaspoon Honey
- 1 clove Garlic
- 1 cup Tortilla strips
- 0.5 teaspoon Ground cumin
Instructions
Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into 1/2-inch cubes.
Toss the diced sweet potatoes with 2 tablespoons of olive oil, chili powder, and 1/2 teaspoon of salt. Spread them in an even layer on a baking sheet.
Roast the sweet potatoes in the oven for 20-25 minutes, flipping halfway through, until tender and slightly crispy on the edges. Set aside to cool slightly.
While the sweet potatoes are roasting, wash and chop the romaine lettuce into bite-sized pieces. Place the lettuce in a large salad bowl.
Rinse and drain the black beans. Halve the cherry tomatoes. Dice the avocado and finely chop the cilantro. Add these ingredients, along with the corn kernels, to the salad bowl.
To make the dressing, combine the remaining 1 tablespoon olive oil, lime juice, honey, minced garlic, ground cumin, 1/2 teaspoon of salt, and a handful of chopped cilantro in a small bowl. Whisk together until well combined.
Drizzle the lime-cilantro dressing over the salad and toss until everything is evenly coated.
Add the slightly cooled roasted sweet potatoes and toss gently to incorporate.
Top the salad with crispy tortilla strips for added crunch.
Serve immediately and enjoy your New and Different Taco Salad!
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 4840 mg | 210% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 49.7 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3945 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
