Taco Salad Bowls

March 29, 2017

Taco Salad Bowls
Print Recipe
Servings Prep Time
4 People 15 Minutes
Servings Prep Time
4 People 15 Minutes
Taco Salad Bowls
Print Recipe
Servings Prep Time
4 People 15 Minutes
Servings Prep Time
4 People 15 Minutes
Ingredients
Salad
Avocado-Cilantro Dressing
Servings: People
Instructions
  1. Heat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
  2. Spread the wedges of sweet potatoes on the baking sheet and drizzle with one tablespoon of olive oil, garlic powder, one teaspoon of cumin, one teaspoon of chili powder, and 1/2 teaspoon of salt. Toss until the wedges are evenly coated with spices. Roast for 20 minutes, flipping halfway through.
  3. Meanwhile, heat one tablespoon of olive oil in a small skillet over medium heat. Sautee the garlic until fragrant (about 30 seconds) and add the beans, remaining cumin and chili powder, and 1/2 teaspoon of salt. Cook for 2-3 minutes, until the beans are heated through.
  4. To make the dressing, add all dressing ingredients to a blender or food processor and blend until the dressing is smooth and creamy.
  5. Divide the romaine, cilantro, radishes, cucumbers, roasted sweet potatoes, and beans between four bowls. Top each bowl with a heaping scoop of avocado-cilantro dressing and serve.
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