Ingredients
- 3 cups sweet potatoes - peeled and chopped
- 3 cups cooked rice
- 1 ½ cups black beans - drained and rinsed
- 1 cup canned corn - or frozen
- 1 cup cherry tomatoes - sliced in half
- ¼ cup lime juice
- ¼ cup chopped fresh parsley - or cilantro
Dressing:
- 1 ripe avocado
- 1 cup water
Spice Mix:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Sweet Potato Prep:
- Wash, peel and chop the 3 cups of sweet potatoes into small cubes.
- Place in a bowl and cover with cold water. Let sit for 1 hour to release starch. Drain and dry thoroughly with a towel.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Set aside.
- In a small bowl, combine the taco spice mix: ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried parsley, ½ teaspoon paprika, ½ teaspoon cumin, ½ teaspoon salt and ¼ teaspoon ground black pepper. Toss together.
- Add 3 cups chopped sweet potatoes to a bowl along with 1 ½ tsp of the taco spice mix (save the rest for the dressing). Toss everything together.
- Spread the seasoned sweet potatoes on the prepared baking sheet. Bake in the oven for 40 minutes, flipping halfway through. Bake until the sides are golden brown and become crispy.
Cook The Rice:
- While the sweet potato is baking in the oven, cook the rice according to package instructions on stove or in a rice cooker.
- Add 3 cups of cooked rice to a bowl, toss with ¼ cup lime juice and ¼ cup chopped parsley.
Prep The Salad Bowls:
- Add 1 or 1½ cups cooked rice to serving bowls. Arrange with ½ cup sweet potatoes, ¼ cup black beans, ¼ cup tomatoes, ¼ cup corn on top of rice. Sprinkle more fresh parsley and lime wedges if desired.
Make The Dressing:
- Add 1 ripe avocado, 1 cup water and the rest of the taco spice mix to a blender. Blend for a few seconds until smooth and creamy.
- Use a spoon to drizzle the avocado dressing over top of the salad bowls. Squeeze with extra lime juice (optional) and season with salt and pepper (also optional). Serve and enjoy!
Recipe Notes:
- Soaking sweet potatoes in cold water helps them to release the starch. This is key to getting crispy potatoes. These need to soak for at least an hour.
- Once the sweet potato has had time to soak, dry them thoroughly with a clean tea towel. The more moisture you remove, the better. This will help with the crispiness.
Nutrition Info
Calories: 449kcal | Carbohydrates: 82g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 422mg | Potassium: 1028mg | Fiber: 13g | Sugar: 6g | Vitamin A: 14758IU | Vitamin C: 27mg | Calcium: 84mg | Iron: 3mg
The nutritional information provided is an estimate and is per serving.
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