Tuesday, May 19, 2015

Tasty Tuesday: Roasted Sweet Potato Taco Salad



Happy Tuesday everyone! I hope everyone's week has started off right. Today I wanted to share with you another simple, healthy recipe post. I made this for my Hubby and myself last week when we were craving Mexican, but I still wanted to keep it healthy. I thought it would be fun to mix it up and instead of serving a taco in, well, a taco shell, why not on top of roasted sweet potatoes?! It was so delicious and a huge hit with Hubby, so I predict it will be a go-to meal at our house for sure. Also, if you have kids, it is an easy way to sneak vegetables into a yummy meal. Sweet potatoes are loaded with vitamins and are a much healthier alternative when compared to tortillas or taco shells. I hope you enjoy this simple recipe and your family loves it as much as my family did!

Roasted Sweet Potato Taco Salad

 

  Ingredients:

  •  1 pound of lean ground sirloin
  • 1 packet of taco seasoning
  • 1 cup shredded Mexican cheese
  • 2 large sweet potatoes, cubed in 1/2 inch pieces
  • 1/2 of a yellow onion, diced
  • 1 large or 2 small avocados
  • 1 large or 2 small limes
  • 1/2 of a jalapeno, seeded and diced
  • 1 head of romaine lettuce, finely chopped  
  • 1 teaspoon of cilantro, finely chopped
  • about 2 tablespoons of olive or grapeseed oil for cooking
  •  your favorite salsa 
  • salt and pepper to taste

Directions:

Heat your oven to 450 degrees. Wash and dice your sweet potatoes, skin on, and toss them in your oil. Add salt and pepper to season and spread them out over a cookie sheet. Bake for about 20 minutes, stirring halfway through. It helps to have them on the mid rack of the oven to prevent burning. While your potatoes are cooking, heat a large skillet over medium heat. Once hot, add a little oil, and your onions to the pan. Saute until they are translucent and beginning to brown. Once you reach that point, add your beef to the pan and season as you stir with salt and pepper. Cook until all your meet has browned. Next add your taco seasoning to the pan and follow the proposed instructions. The brand I used called for 3/4 cup of water to be added as well as the seasoning, and then the meat was to be cooked for an additional ten minutes. While your meat is continuing to cook, dice your avocados and 1/2 of jalapeno, making sure to remove most of the seeds. Add them to a bowl. Finely chop and add your cilantro to the same bowl. Then add the lime juice, as well as salt and pepper to taste. Stir and slightly mash your avocado, creating a quick, chunky guacamole. Set aside. Once your meat has finished cooking, drain in a mesh strainer to remove excess sauce and grease. Once your potatoes have slightly browned and are fork tender, remove form the oven. Start to assemble your salad by first placing your potatoes on your plate. Next add your meat and then cheese, allowing the cheese to slightly melt. Top it off with lettuce, your avocado mixture, and your favorite salsa. Serve and enjoy this simple, tasty dish!









XOXO


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