Vegetarian Taco Salad with Roasted Sweet Potatoes

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: monterey jack cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with lower fat.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: popped corn

Baked chips reduce calories while providing crunch.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers offer a milder heat.

Preheat the oven to 375 degrees.

Dice sweet potatoes into even pieces and place them on a baking sheet.

Drizzle olive oil over the sweet potatoes and season generously with salt, pepper, and paprika.

Roast the sweet potatoes in the oven for about 15 to 20 minutes until they are nice and soft.

Rinse and chop iceberg lettuce into small bite-sized pieces.

Rinse and drain canned black beans, then add them to the mixing bowl.

Add store-bought pico de gallo to the bowl.

Slice jicama sticks thinner and add to the salad for freshness.

Cube avocado and add it to the mixture for healthy fat.

Prepare a homemade creamy cilantro lime dressing and add it to the salad.

Add roasted pepitas, sliced jalapenos, and tortilla chips to the salad.

Top the salad with pickled red onions and queso fresco before serving.

Equipment Needed

Spice Level:

Dietary

Allergens