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 Crème. 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
Roasted Sweet Potato Taco Salad with Avocado Crème
Makes 2 entrée salads
- 1 large sweet potato peeled and cubed
- 1/2 Vidalia 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 separated
- 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
- Preheat oven to 375 degrees.
- Place sweet potatoes and onions on a baking sheet.
- Toss with olive oil and season with salt, pepper, and 1 tbsp chili powder.
- Roast for 15-20 minutes or until vegetables or fork tender, tossing once in between.
- 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.
- In a food processor, add avocado and sour cream. Pulse until blended.
- Add lime juice and salt and pepper to taste.
- To plate: add lettuce to a plate.
- Top with rice and seasoned black beans.
- Add roasted veggies then shredded cheese and top with avocado crème.
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 Crème: pulse together avocado, sour cream, lime juice, and salt and pepper in a food processor.
This simple recipe for avocado crème 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!