May 5, 2014

Roasted Sweet Potato Taco Salad with Avocado Creme

Here's a fun recipe for Cinco de Mayo and Meatless Monday!
Even though I am not eating vegetarian any more I still try to make a vegetarian dinner for my family once or twice a week. We eat roasted veggies often along with Mexican inspired dishes so I thought I would combine the two and create a vegetarian Roasted Sweet Potato Taco Salad with Avocado Creme. It came out better than expected and is now a family fave! 
Try it for your next Meatless Monday
Check out my tips on : How To Roasted Veggies


Here are two of my favorite Cinco de Mayo enchilada recipes:
Pioneer Woman's Perfect Enchiladas
Creamy Chicken Enchiladas

Ingredients:
Makes 2 entree salads

  • 1 large sweet potato, peeled and cubed 
  • 1/2 Vadallia or large yellow onion, sliced
  • 1 cup Spanish or Mexican rice, cooked
  • 1 can black beans, rinsed and drained
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 1 tbsp + 1/2 tsp chili powder, seperated
  • 1 bag salad lettuce
  • 1 cup shredded Mexican blend cheese
  • 1 avocado, sliced
  • 1/4 cup sour cream
  • 1 tbsp lime juice
  • salt/pepper, to taste
  • olive oil

Directions:

  1. Preheat oven to 375 degrees.
  2. Place sweet potatoes and onions on a baking sheet.
  3. Toss with olive oil and season with salt, pepper, and 1 tbsp chili powder.
  4. Roast for 15-20 minutes or until vegetables or fork tender, tossing once in between.
  5. Heat black beans in a saucepan over medium until warmed. Season with cumin, 1/2 tsp chili powder, and cayenne. Adjust according to your preferred spice level.
  6. In a food processor, add avocado and sour cream. Pulse until blended.
  7. Add lime juice and salt and pepper to taste. 
  8. To plate: add lettuce to a plate. 
  9. Top with rice and seasoned black beans.
  10. Add roasted veggies then shredded cheese and top with avocado creme. 

I made a batch of flavor packed Spanish rice and used about 1 cup for the taco salads and saved the remaining for leftovers. 
Any roasted veggies would be delish in this salad but I prefer sweet, crunchy onions and tasty (and filling) cubed sweet potatoes. Peppers, asparagus, corn, and cauliflower would all be delicious options too. 
I prefer black beans over the traditional refried beans. Jazz them up with a spice blend of cumin, cayenne, and chili powder. 
I use bagged salad lettuce to save time and usually have a couple in the fridge to throw together a salad for lunch or dinner in a flash!
For Avocado Creme: pulse together avocado, sour cream, lime juice, and salt and pepper in a food processor. 
This simple recipe for avocado creme is fast and easy and I make it often for
 nachos, enchiladas, and taco salads. 

To plate: add lettuce to a plate. Top with rice and seasoned black beans. Add roasted veggies then shredded cheese and top with avocado creme.
I have made this recipe many times and every time I love it even more!
 I am a big fan of roasted veggies like sweet potatoes and sweet onions and they make a delicious healthy substitute for the usual chicken or ground beef in a taco salad. 
Bonus: leftovers for nachos the next day! 
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