Taco Salad with Sweet-Potatoes

Prep Time:
25 mins
Total Time:
35 mins

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.


  • 2 sweet potatoes (1 ½ pounds), peeled and chopped into 1-inch pieces (4 cups)

  • 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


  1. 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.

  2. 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 taco salad served in pink bowl
    Lennart Weibull
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