Taco Salad with Sweet-Potatoes

Name: Taco Salad with Sweet-Potatoes
Prep time: 25 min
Total time: 35 min
Ingredients: 2 sweet potatoes (1 ½ pounds), peeled and chopped into 1-inch pieces (4 cups); 0.333 cup plus 2 tablespoons extra-virgin olive oil; 0.75 teaspoon chili powder; Kosher salt and freshly ground pepper; 1 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice; 0.25 cup packed cilantro leaves, chopped, plus more for serving; 2 romaine hearts, chopped (10 cups); 1 can (15 ounces) black beans, drained and rinsed; 0.25 cup chopped pickled jalapenos; Sliced radishes, lightly crushed tortilla chips, and crumbled goat cheese, for serving

By

Martha Stewart Editors

Updated on April 23, 2020

Prep Time:

25 mins

Total Time:

35 mins

Servings:

4

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.

Ingredients

2 sweet potatoes (1 ½ pounds), peeled and chopped into 1-inch pieces (4 cups)
⅓ cup plus 2 tablespoons extra-virgin olive oil
¾ teaspoon chili powder
Kosher salt and freshly ground pepper
1 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice
¼ cup packed cilantro leaves, chopped, plus more for serving
2 romaine hearts, chopped (10 cups)
1 can (15 ounces) black beans, drained and rinsed
¼ 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.

Lennart Weibull