Southwest Sweet Potato Taco Bowls with Avocado Ranch Dressing

Amazing sweet potato taco bowls packed with plant based protein and your favorite southwest flavors, then drizzled with Bolthouse Farms Avocado Ranch yogurt dressing! Easy to make ahead of time & perfect to pack for lunch.

Course Gluten Free, Lunch, Salad, Vegetarian

Cuisine American

Keyword summer, sweet potato taco bowls, taco bowls

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 420cal

Author Monique Volz of AmbitiousKitchen.com

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.

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