Oh hey Monday. I hope you guys had an amazing (and hopefully) shorter week last week. My mom and I spent some much needed time together exploring and walking around Chicago, getting pedicures, baking tahini brownies, new muffin recipes, and making her amazing Puerto Rican food that I haven’t had since I was 18. Where does the time go?
Every time I’m with my mom, I’m inspired to go back to the authentic flavors of Latin cuisine that I grew up with. Sofrito, homemade sazon, plantains, green chile and so much more. I can’t wait to start incorporating those flavors more into my recipes and teaching you all about the food that’s near and dear to my heart.
Now that we’re back to the regular full week, what’s on your agenda? If you’re busy, take 30 minutes out of your day and throw together these simple but INCREDIBLE Southwest Sweet Potato Taco Bowls with Organic Avocado Ranch Dressing. This recipe become my favorite way to make a hearty, filling salad packed with veggies and southwest flavors.
It’s even more incredible because it’s drizzled with Bolthouse Farms’® NEW Organic Avocado Ranch dressing, which has officially become my favorite salad dressing EVER. I’m kind of obsessed that it’s a yogurt based dressing, because it’s incredibly creamy. No more dressing on the side because I want to bathe in it. JK, but really I find myself putting it on everything. Carrots, celery, grape tomatoes, BLT’s, pretzels, wings… what? I said errrrrthing. Their new line of USDA certified organic, non-GMO dressings have no added preservatives or artificial flavors, and contain just 60 calories or less per serving!
They also make an Organic Raspberry Balsamic (love it on quinoa salads), an Organic Caesar Vinaigrette (the best on pasta salads), and an Organic Signature Blue Cheese (for your wedge salads). Each dressing, except for the Raspberry Balsamic is yogurt based too!
The salad’s base is romaine hearts as I find they add a lovely crunch and pair well with the different textures. It’s also the best kind of lettuce if you’re meal prepping because it stays together well and doesn’t tend to absorb too much moisture.
Other ingredients include sweet fresh corn that’s been roasted, red onion, grape tomatoes, black beans (protein and fiber, yasss) and sweet potatoes that have been roasted and tossed with magical homemade taco seasoning.
You guys are going to absolutely LOVE this meatless Monday meal. Or should I say Meal Prep Monday meal?
Enjoy!
More vegetarian recipes you’ll love:
Jalapeño Sweet Potato Black Bean Tacos with Avocado-Lime Crema
Vegetarian Tofu Cashew Coconut Curry
Chipotle Black Bean Roasted Veggie Enchilada Casserole
Sweet Potato Black Bean Enchiladas with Avocado Lime Crema
Fiesta Mango Black Bean Quinoa Salad
Southwest Sweet Potato Taco Bowls with Avocado Ranch Dressing
Ingredients
- For the sweet potatoes
- 3 medium sweet potatoes, cut into ½ inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- Freshly ground black pepper
- For the bowls:
- 4-6 cups romaine hearts, chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup roasted sweet corn (can also use fresh or thawed)
- 1 cup grape tomato, sliced or quartered
- ¼ cup diced red onion
- To garnish:
- 1 avocado, sliced or diced
- 2 limes
- ¼ cup chopped cilantro
- For the dressing:
- ½ cup Bolthouse Farms Organic Avocado Ranch Dressing
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place sweet potato cubes on parchment paper and drizzle with olive oil & sprinkle with spices. Use your hands to gently toss potatoes with the oil and spices until they are well coated. Spread out evenly, then bake for 20-25 minutes or until sweet potatoes are fork tender.
- While sweet potatoes are baking, prepare salads in glass containers or mason jars by evenly dividing romaine, then ⅓ cup black beans, ¼ cup corn, ¼ cup diced tomato and 1 tablespoon diced red onion. Top each with ¼ of avocado, lime juice, fresh cilantro. Drizzle each salad with about 2 tablespoons dressing. Serves 4.
Nutrition
This post is in partnership with Bolthouse Farms. Thanks for supporting AK and the brands that help make this site possible!
25 comments
Wow this could not sound more like me! Avocados and sweet potatoes are my favorites!
SAME! So so good!
I must be blind; when do we add the sweet potatoes?
Hey Sharon! Just toss ’em on the salad once they’re done roasting 🙂
Woohoo! Thanks for the sweet coupon link! I have all my lettuce and toppings at home and was going to swing by Mariano’s (always my favorite – the one in East Lakeview is THE best!) to get dressing! 🙂
You bet! I hope you got a chance to make this and loved it 🙂 (that Mariano’s is awesome!)
Got the coupon and really excited to try some new dressings for summer! Right now, I tend to make my own, but I need a good standby for nights that I’m feeling really lazy. In case you’re wondering, here’s my favorite homemade version (on my blog): http://christeninthekitchen.com/maple-syrup-vinaigrette/
Yay I hope you love them! So true about having some on hand for busy weeks. And that vinaigrette looks delicious – thank you for sharing!
Made these yesterday for meal prep and had one for lunch — so good! I had to use a different brand of dressing since my store didn’t have the Bolthouse one, but avocado poblano subbed in just great. Thanks for the easy idea!
Amazing! So glad you enjoyed these for meal prep 🙂
I LOVE this one! Eating it as I type. I used salsa verde avocado from Bolthouse, which worked great. Thanks for another delicious healthy meal!
YUM I need to try that one! So glad you enjoyed!
Holy smokes this is everything I’ve ever wanted in a taco bowl but so much better & I LOVE that it’s vegatarian! Still eating it as we speak but so freaking delicious!
Yay! So happy to hear that 🙂 One of my fav lunches!
I will look for the Bolthouse Avocado dressing! I have their Chunky Blue Cheese and Classic Ranch dressings!!
It’s seriously SO delicious! I hope you get a chance to try it on these bowls 🙂
How many servings do I get from this recipe?
I want to meal prep this
You should get 4 servings!
Hi I don’t eat store bought dressing (something doesn’t agree with me). Do you have a copy cat recipe or another suggestion?
Hi! Try this homemade ranch or this homemade chipotle ranch – they’re both delicious.
Love how easy it is to make this meatless meal.
I absolutely love this bowl!!
I’m so glad! 🙂
I swear my hubs would Never have been down with doing more vegan without your recipes! LIFESAVER. This one is fantastic for lunches this week, so tasty! I love how heavily spiced the taters turn out, really on point. Used a vegan ranch, hitting the spot and excited for tomorrow’s lunch! I may’ve also crumbled some tortilla crumbs on top because I’m a gluttonous pig… 🙂
This is a favorite one, like that it is vegetarian and adaptable for what might have on hand too or need ot use. Great for lunches for several days.