Sweet Potato Taco Salad
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Sweet Potato Taco Salad
Recipe by Courtney Roulston
Dietaries: Meat free, gluten free
Serves: 4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
1 red onion, sliced
2 limes
2 corn tortillas, cut into strips around 10cm long
1/3 cup (80ml) extra virgin olive oil
2 small, sweet potatoes, sliced into 2cm cubes
½ pack taco seasoning
Sea salt and pepper to taste
1 can black beans, drained, rinsed
1 ripe avocado, diced
1 cos lettuce, washed, sliced
100g feta cheese
1 teaspoon honey
METHOD
Place the sliced onion in a bowl along with the juice from 1 lime and a pinch of salt. Set aside to soften.
Heat 60ml of the oil in a frying pan over a medium heat. Cook the tortilla strips until golden and crispy. Remove from the pan and place on paper towel to cool.
Place the same pan back onto the heat with any excess oil left in it. Add in the sweet potatoes and cook, stirring for 5 minutes, or until it starts to brown. Add in the taco seasoning and a splash of water to help steam. Continue to cook for a further 5 minutes, or until the sweet potato is tender.
Drain the onions from the lime juice then mix in honey and remaining oil to the liquid to make the dressing.
Add the sweet potatoes, black beans, avocado, onion and lettuce to a bowl. Pour over the dressing and gently toss. Place onto a serving platter then top with crumbled feta, crispy tortilla strips and extra lime wedges.
