Vegetarian Taco Salad with Red Kidney Beans and Sweet Potatoes
Description
Here is a lovely take on a Mexican favourite, slightly deconstructed. Lovely sauteed red kidney beans meet amazing roasted sweet potato, bathed in aromatic spices of cumin, turmeric, paprika and so much more. The mixture lays on a freshly dressed romaine with evo oil and lime juice and comes together with the addition of fresh ripe cherry tomatoes and Kalamata together with a bit of spice from tomato salsa, and sriracha mayo. You cannot have a taco of any kind without some shredded cheese and we put an Italian spin using slightly aged Asiago. Absolutely refreshing, healthy, and so delicious. So worth a try! Make it for taco Tuesday!
Ingredients
- 1 cup sweet potatoes (about 2 small)
- 1 tsp herbs de provence
- 1 can (398 ml / 14 Fl Oz) red kidney beans
- 1/2 cup yellow onion chopped
- 1/2 tsp each garlic powder and onion powder
- 1/2 tsp each cumin, turmeric and paprika
- a pinch of chili flakes
- 1 tbsp chives
- 1/4 cup Kalamata olives, cut into rounds
- a handful of cherry tomatoes halved
- 5 tbsp extra virgin olive oil, divided
- salt and pepper to taste
- 1 organic Romaine heart, about 4 cups, washed, spun, and chopped
- 1/2 lime
- 1/2 cup Asiago cheese, shredded
- 1/3 cup salsa
- a drizzle of sriracha mayo
- tortilla chips
Instructions
- Peel and cut sweet potatoes in small cubes. Toss into a bowl and dress with 1 tbsp of evo oil, salt, pepper, and herbs de provence.
- Place on a baking sheet and cook in a preheated 375 F oven on the middle rack for 20 minutes or until fork tender and charred a bit on the surface.
- Place in a bowl and set aside.
- Drain canned kidney beans into a colander, and rinse with cold water. Let drain.
- In a large saute pan drizzle in 2 tbsp evo oil. Toss in chili flakes, chopped onion and turn heat to a medium to high setting. Saute the onion for a couple of minutes. Add in the kidney beans.
- Sprinkle with salt, pepper, garlic powder, onion powder, paprika, cumin, and turmeric. Give the mixture a good stir incorporating the ingredients and spices really well.
- Add in the baked sweet potato, and stir again, adding a smidge of water to the mix to get it a bit saucy, cook for an additional 5 minutes adding water if it becomes too dry.
- Finally, sprinkle in chopped fresh chives, turn off heat, give the mixture a toss and set aside.
- Place lettuce into your serving bowl. Drizzle in 2 Tbsp evo oil, season with salt, pepper and a squeeze of fresh lime juice. Toss well.
- Sprinkle some salsa over the romaine, and 1/2 the shredded Asiago, then drop in the sauteed beans and sweet potato mixture.
- Toss in the cherry tomatoes and olives, placing them evenly over the top.
- Add in the rest of the shredded Asiago cheese, and finish with a beautiful drizzle of Sriracha mayo.
- Place the tortilla chips sporadically into the taco salad.
- Leave some tortilla chips in a bowl on the side.
- Ready to serve. Enjoy!
