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Amazing sweet potato taco bowls packed with plant based protein and your favorite southwest flavors, then drizzled with Organic Avocado Ranch yogurt dressing! Easy to make ahead of time & perfect to pack for lunch.
  • 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 Organic Avocado Ranch Dressing (optional for less calories)
  1. 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.
  2. 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.