Best 4 Taco Salad With Sweet Potatoes Recipes

Taco salad is a hearty, flavorful, and versatile dish that can be customized to suit individual tastes and preferences. It typically features a base of crispy or soft taco shells, a variety of savory fillings such as seasoned ground beef or chicken, a selection of crisp vegetables, and a tangy dressing. In this article, we will embark on a culinary adventure to discover a unique and delicious twist on the classic taco salad: a recipe that incorporates the natural sweetness and earthy flavor of roasted sweet potatoes. We will explore how to create a delectable combination of textures and flavors by pairing the sweet potatoes with a zesty dressing, fresh vegetables, and your favorite taco toppings. So, get ready to tantalize your taste buds as we delve into the art of crafting the perfect sweet potato taco salad.

Check out the recipes below so you can choose the best recipe for yourself!

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.

SWEET POTATO POTATO SALAD

Sweet Potato Potato Salad image

Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.

Provided by GRAMZ

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h55m

Yield 8

Number Of Ingredients 9

Ingredients

2 potatoes
1 sweet potato
4 eggs
2 stalks celery, chopped
½ onion, chopped
¾ cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 ½ teaspoons ground black pepper

Steps:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
Combine the potatoes, eggs, celery and onion.
Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 14.3 g, Cholesterol 100.8 mg, Fat 19 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 480.7 mg, Sugar 2.2 g

SWEET POTATO TACO BOWLS

Sweet Potato Taco Bowls image

Loaded with nutrition and full of color, these meatless, sweet potato taco bowls use a homemade taco seasoning so you can feel good about feeding them to your family.

Provided by Steph

Categories Main Course Lunch

Yield 6

Number Of Ingredients 17

Ingredients

1 Tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
6 sweet potatoes (chopped and cubed)
1 Tablespoon olive oil
2 cups canned black beans (rinsed and drained)
1 cup canned corn (drained)
3 cups shredded lettuce
1 cup cherry tomatoes (sliced)
1 avocado (sliced)
1/2 cup cilantro (chopped)
1 (16 ounce) bottle preferred salad dressing - optional topping

Steps:

Preheat oven to 400 degrees.
In a small bowl, mix together taco seasoning ingredients.
With your hands, toss sweet potatoes and olive oil with the seasonings on a foil-lined baking sheet. Bake for 15 minutes, then remove from the oven and toss again. Return to the oven for another 10-15 minutes, until sweet potatoes are tender.
When the potatoes are finished cooking, assemble the bowls by placing an even amount of sweet potatoes, beans, corn, lettuce, tomatoes, avocado and cilantro in each bowl.
Drizzle with favorite salad dressing.
*Nutrition information doesn't include salad dressing.

Nutrition Facts : Servingsize 1 serving, Calories 614 kcal, Fat 18 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 4222 mg, Carbohydrate 88 g, Sugar 7 g, Protein 29 mg

TASTY TACO SALAD

Tasty Taco Salad image

Tortilla shells are baked, not fried, then filled with spicy Mexican Veggie Ground Round in this twist on taco salad.

Provided by Yves Veggie Cuisine

Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon Spectrum® Canola Oil
1 onion, chopped
1 green pepper, chopped
1 (340 gram) package Yves Veggie Cuisine® Mexican Veggie Ground Round
1 cup chopped tomato
4 (6 inch) flour tortillas
4 cups shredded lettuce
1 cup grape tomatoes
1 carrot, shredded
½ cup black olives, chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in large skillet. Saute onion and half of green pepper just until soft.
Add crumbled Yves Veggie Cuisine Mexican Veggie Ground and chopped tomatoes. Heat and stir mixture over medium heat about 3 minutes to blend flavours. Keep warm.
Wrap tortillas in foil and heat in preheated oven for about 10 minutes.
Spray 4 small casserole or baking dishes with non-stick spray. Press one tortilla into each dish. Bake tortillas for 15 minutes.
Divide lettuce among 4 plates, place a tortilla on each plate, spoon Yves Veggie mixture into each shell.
Top with remaining chopped green pepper, grape tomatoes, carrots and olives.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 37.6 g, Fat 12.9 g, Fiber 9.2 g, Protein 20.2 g, SaturatedFat 1.6 g, Sodium 832.4 mg, Sugar 7.1 g

Tips:

Choose the right sweet potatoes: Look for firm, smooth sweet potatoes with no blemishes or bruises. Avoid any that are soft or have cracks in the skin.
Roast the sweet potatoes until they are tender: This will help them to develop a slightly caramelized flavor and a tender, fluffy texture.
Use a variety of toppings: The great thing about taco salad is that you can customize it to your liking. Some popular toppings include ground beef, chicken, beans, corn, tomatoes, avocado, and cheese.
Don't be afraid to experiment: There are endless possibilities when it comes to taco salad. Feel free to add your own favorite toppings and experiment with different flavors.

Conclusion:

Taco salad is a delicious, easy-to-make meal that is perfect for busy weeknights. It is also a great way to get your daily dose of vegetables. With its roasted sweet potatoes, flavorful toppings, and creamy dressing, this taco salad is sure to be a hit with the whole family. So next time you are looking for a quick and healthy meal, give this taco salad a try. You won't be disappointed!