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Sweet Potato Taco Salad with Pepper Greens & Jalapeno Cashew Ranch


  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: Salad, Gluten Free, Vegan

Ingredients

  • 1 large sweet potato, peeled and diced into bite size pieces (about 4 cups)
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon granulated garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 (4 ounce) container Organic Girl Pepper Greens
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 avocado, diced
  • 1/3 heaping cup diced red onion
  • 1 large tomato, diced
  • 1 jalapeno, sliced
  • Cilantro, if desired
  • Corn chips
  • Vegan jalapeno ranch dressing, if desired (link to recipe above)

Instructions

  1. Pre-heat oven to 350 degrees Fahrenheit. Place diced sweet potato on a large cookie sheet and toss with olive oil and spices. Roast sweet potatoes until fork tender, about 30 minutes.
  2. Add lettuce, sweet potato, black beans, avocado, red onion, tomato, and jalapeno to a large bowl and mix. Top salad with desired amount of cilantro, corn chips and dressing.

Notes

You can also assemble taco salad bowls separately rather than mixing everything into a large bowl.