Reviews Add Rating & Review
Back to Taco Salad with Sweet-Potatoes All Reviews for Taco Salad with Sweet-Potatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 35 mins Servings: 4 sweet potato taco salad served in pink bowl
Ingredients Ingredient Checklist 2 sweet potatoes (1 1/2 pounds), peeled and chopped into 1-inch pieces (4 cups) 1/3 cup plus 2 tablespoons extra-virgin olive oil 3/4 teaspoon chili powder Kosher salt and freshly ground pepper 1 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice 1/4 cup packed cilantro leaves, chopped, plus more for serving 2 romaine hearts, chopped (10 cups) 1 can (15 ounces) black beans, drained and rinsed 1/4 cup chopped pickled jalapenos Sliced radishes, lightly crushed tortilla chips, and crumbled goat cheese, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 35 mins Servings: 4 sweet potato taco salad served in pink bowl
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Recipe Summary
prep: 25 mins total: 35 mins
Servings: 4
prep: 25 mins
total: 35 mins
prep:
25 mins
total:
35 mins
Servings: 4
4
sweet potato taco salad served in pink bowl
sweet potato taco salad served in pink bowl
Ingredients
Ingredients
- 2 sweet potatoes (1 1/2 pounds), peeled and chopped into 1-inch pieces (4 cups) 1/3 cup plus 2 tablespoons extra-virgin olive oil 3/4 teaspoon chili powder Kosher salt and freshly ground pepper 1 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice 1/4 cup packed cilantro leaves, chopped, plus more for serving 2 romaine hearts, chopped (10 cups) 1 can (15 ounces) black beans, drained and rinsed 1/4 cup chopped pickled jalapenos Sliced radishes, lightly crushed tortilla chips, and crumbled goat cheese, for serving
Directions
Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes with 2 tablespoons oil and chili powder; season with salt and pepper. Roast, stirring once, until browned and tender, 20 to 22 minutes. Let cool slightly.
Meanwhile, whisk together lime zest and juice, chopped cilantro, and remaining 1/3 cup oil. Season with salt and pepper. Toss romaine hearts with half of dressing (about 1/4 cup); season with salt and pepper. Divide among bowls; top with beans, jalapenos, radishes, chips, cheese, and sweet potatoes. Drizzle with remaining dressing and sprinkle with cilantro leaves; serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Taco Salad with Sweet-Potatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Taco Salad with Sweet-Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
