Dinner

Taco Salad with Jalapeno Cilantro Dressing

Name: Taco Salad with Jalapeno Cilantro Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large sweet potato (about 12-16 oz), (cut into bite-sized cubes); 1 tbsp olive oil; ½ teaspoon kosher salt; ½ tsp garlic powder (optional); ½ tsp black pepper (optional); 8 cups thinly sliced lettuce (romaine, iceberg, kale, etc…); 3 cups thinly sliced or shredded veg (cabbage, carrot, and/or bell pepper); 1 can black or pinto beans, (drained and rinsed); 1 cup frozen corn, (thawed*); ½ cup crumbled feta or cotija cheese or shredded cheddar cheese; 1 cup crumbled tortilla chips**; 1 avocado, (chopped); Pickled red onions (see recipe); 1 cup whole milk plain Greek yogurt***; 1 jalapeno (seeds removed, leave out if you don’t like spice!); 1 small bunch of cilantro (leaves and stems, about 1 cup); 2 tbsp olive oil; 1 tbsp lime juice; 1 ¼ tsp kosher salt; ½ tsp garlic powder; ½ tsp ground cumin; 2-4 tbsp water; *My favorite way to thaw and add flavor is to add them to a very hot pan with a touch of oil and cook, undisturbed, until charred, about 2-3 minutes.; **Make your own! Follow instructions from Chicken Tortilla Soup; ***If you only have regular plain whole milk yogurt, don’t add water. Blend and add water if needed.

4 servings

porties

15 minutes

actieve tijd

30 minutes

totale tijd

Begin met koken

Ingrediënten

1 large sweet potato (about 12-16 oz), (cut into bite-sized cubes)

1 tbsp olive oil

½ teaspoon kosher salt

½ tsp garlic powder (optional)

½ tsp black pepper (optional)

8 cups thinly sliced lettuce (romaine, iceberg, kale, etc…)

3 cups thinly sliced or shredded veg (cabbage, carrot, and/or bell pepper)

1 can black or pinto beans, (drained and rinsed)

1 cup frozen corn, (thawed*)

½ cup crumbled feta or cotija cheese or shredded cheddar cheese

1 cup crumbled tortilla chips**

1 avocado, (chopped)

Pickled red onions (see recipe)

1 cup whole milk plain Greek yogurt***

1 jalapeno (seeds removed, leave out if you don’t like spice!)

1 small bunch of cilantro (leaves and stems, about 1 cup)

2 tbsp olive oil

1 tbsp lime juice

1 ¼ tsp kosher salt

½ tsp garlic powder

½ tsp ground cumin

2-4 tbsp water

*My favorite way to thaw and add flavor is to add them to a very hot pan with a touch of oil and cook, undisturbed, until charred, about 2-3 minutes.

**Make your own! Follow instructions from Chicken Tortilla Soup

***If you only have regular plain whole milk yogurt, don’t add water. Blend and add water if needed.

Instructies

Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper. Add sweet potatoes, oil and salt to the baking sheet and toss to coat. Bake for 10-15 minutes, or until cooked through and browned in spots. Remove from oven and toss with garlic powder and black pepper (if using). Set aside.

Add all dressing ingredients to a high speed blender, starting with just 2 tablespoons of water, and blend until smooth. If too thick, add more water, 1 tablespoon at a time, until drizzle-able..

Add lettuce, veggies, beans, corn, and sweet potatoes to a large bowl. Pour about 1 cup of the dressing all over. Top with cheese, tortilla chips, avocado and pickled red onion. Finish with a final drizzle of dressing and black pepper.