Roasted Sweet Potato Taco Salad with Avocado Crème
Makes 2 entrée salads
Ingredients
1large sweet potatopeeled and cubed
1/2Vidalia or large yellow onionsliced
1cupSpanish or Mexican ricecooked
1can black beansrinsed and drained
1/2tspcumin
1/4tspcayenne
1tbsp+ 1/2 tsp chili powderseparated
1bag salad lettuce
1cupshredded Mexican blend cheese
1avocadosliced
1/4cupsour cream
1tbsplime juice
salt/pepperto taste
olive oil
Instructions
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.