Best 2 Taco Salad With Sweet Potatoes Recipes

**Taco Salad with Sweet Potatoes: A Delightful Fusion of Mexican and American Cuisine**

Savor the tantalizing fusion of Mexican and American flavors in this taco salad with sweet potatoes. This vibrant and wholesome dish is a symphony of textures and tastes, featuring crispy sweet potato cubes, seasoned ground beef, crisp lettuce, juicy tomatoes, crunchy bell peppers, tangy cheese, and a dollop of creamy avocado. Drizzled with a zesty homemade dressing, this salad offers a fiesta of flavors that will delight your palate. With its vibrant colors and satisfying combination of ingredients, this taco salad is sure to be a hit at your next gathering or as a healthy and satisfying meal option any day of the week. This recipe also includes variations for a vegetarian version with grilled tofu and a Greek yogurt-based dressing, making it a versatile dish that can cater to different dietary preferences.

Here are our top 2 tried and tested recipes!

TACO SALAD WITH SWEET-POTATOES

Taco Salad with Sweet-Potatoes image

All the elements you love are here in this filling vegetarian salad; black beans, jalapenos, crunchy romaine, and plenty of tortilla chips. And then there's the added bonus of roasted sweet potatoes. Skip the goat cheese garnish and it's a vegan dinner.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 35m

Number Of Ingredients 10

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

Steps:

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.

TACO SALAD TACOS

Taco Salad Tacos image

I was making tacos one night and noticed I was out of spicy taco sauce. Using a combination of spices and fat-free Catalina salad dressing saved our family taco night. -Cheryl Plainte, Prudenville, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 pound extra-lean ground beef (95% lean)
1 medium onion, chopped
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon reduced-sodium beef bouillon granules
1 teaspoon ground cumin
1/4 teaspoon salt
SALAD:
3 cups torn romaine
1 large tomato, seeded and chopped
1 medium sweet orange pepper, chopped
3 green onions, chopped
8 taco shells, warmed
1/2 cup fat-free Catalina salad dressing
Shredded reduced-fat Colby-Monterey Jack cheese and reduced-fat sour cream, optional

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the chili powder, garlic powder, bouillon, cumin and salt; remove from the heat., In a large bowl, combine the romaine, tomato, orange pepper and green onions. Spoon beef mixture into taco shells; top with salad mixture. Drizzle with dressing. Serve with cheese and sour cream if desired.

Nutrition Facts : Calories 334 calories, Fat 11g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 722mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges

Tips:

Use a variety of sweet potatoes. Different types of sweet potatoes have different flavors and textures, so feel free to mix and match to create a unique salad.
Roast the sweet potatoes until they are tender and slightly caramelized. This will bring out their natural sweetness and make them even more delicious.
Use a flavorful dressing. A simple vinaigrette or a creamy dressing made with Greek yogurt or avocado is a great way to add flavor to your salad.
Don't be afraid to add other vegetables. Other vegetables that would be great in this salad include bell peppers, corn, black beans, or avocado.
Top the salad with your favorite toppings. Some popular toppings include cheese, sour cream, salsa, or guacamole.

Conclusion:

Taco salad with sweet potatoes is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with flavor and nutrients, and it is also easy to make. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!