Vegetarian Taco Salad

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Taco salad made with spicy roasted sweet potatoes, avocado, tortilla chips and avocado-cilantro dressing.



Roasted Sweet Potatoes:

  • 1 ½ teaspoons chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • 2 large sweet potatoes, peeled and diced
  • 2 teaspoons olive oil

Taco Salad:

  • 3-4 cups romaine lettuce or mixed greens, chopped
  • ½ cup cilantro leaves
  • 6-ounce can Mexican corn, drained
  • 15-ounce can black beans, rinsed and drained
  • 1 avocado, pitted, peeled and sliced
  • 1 pint cherry or grape tomatoes, halved
  • 1 cup shredded sharp cheddar or Mexican blend cheese
  • 30 corn tortilla chips, lightly crushed
  • Fresh lime wedges, salsa ranch or cilantro avocado dressing*


  1. Preheat the oven to 400 degrees.
  2. In a small bowl, combine the chili powder, smoked paprika, cumin, salt and pepper.
  3. Place the sweet potato chunks on a baking sheet. Drizzle with the oil and sprinkle with spice mixture. Use your hands to toss the mixture until the sweet potatoes are evenly coated with oil and spices.
  4. Bake 15-20 minutes, until the potatoes are fork-tender and lightly crispy on the outside. Set aside.
  5. Place the romaine lettuce or mixed greens and cilantro leaves in a large serving bowl. Top with the roasted sweet potatoes, corn, black beans, avocado, tomatoes, cheese and tortilla chips.
  6. Drizzle the salad with fresh lime juice, salsa ranch and/or cilantro avocado dressing.


Cooking Tip: To make into a meaty taco salad, add ½-pound cooked ground beef, chicken or turkey taco meat.

Dressing Recipe: For a quick and simple salsa racnch dressing, mix together equal parts ranch dressing and salsa. To make cilantro avocado dressing, blend together 1 pitted and peeled avocado, ¼ cup plain Greek yogurt, ¼ cup olive oil, 1 cup cilantro leaves, zest and juice of 1 medium lime, 1 peeled clove garlic, 1 teaspoon granulated sugar and ½ teaspoon coarse salt until smooth and creamy.