Description
This Healthy Meal Prep Sweet Potato Taco Salad combines the earthy sweetness of roasted sweet potatoes with black beans, fresh greens, and a zesty lime dressing, creating a nutritious and satisfying meal perfect for lunches or quick dinners.
Ingredients
3 Large Sweet Potatoes (peeled and cubed)
1 Can (15 oz) Black Beans (rinsed and drained)
6 Cups Romaine Lettuce or Spring Mix
1 Cup Cherry Tomatoes (halved)
1 Cup Corn (fresh or frozen)
2 Large Avocado (sliced)
3 Tablespoons Avocado Oil or Olive Oil
1 Teaspoon Chili Powder
1 Teaspoon Cumi
1 Teaspoon Garlic Powder
1/4 Cup Fresh Lime Juice
1 Tablespoon Raw Honey or Maple Syrup
Instructions
- Preheat your oven to 400°F (200°C). Peel and cut sweet potatoes into 1/2-inch cubes
- Place cubed sweet potatoes on a baking sheet, drizzle with oil and sprinkle spices. Toss to coat
- Roast sweet potatoes for 25 to 30 minutes, tossing halfway through, until tender and slightly caramelized
- While potatoes roast, whisk together lime juice, oil, and sweetener in a bowl
- Assemble salad by tossing greens, tomatoes, black beans, and corn in a bowl, or layer in containers for meal prep
- Add fresh avocado slices, drizzle with dressing just before serving
Notes
Store the salad (without dressing) in glass containers for up to four to five days.
Layer wet ingredients at the bottom and greens on top to keep lettuce fresh.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 9g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg