Taco Salad with Jalapeno Cilantro Dressing

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

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.

Directions

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.