This taco salad is loaded with sweet potatoes, corn, and black beans. The honey-lime seasoning is sweet, fresh and the cayenne gives it a little spicy kick. I served mine on top of romaine lettuce, but you could use it as a filling for tacos or lettuce wraps.
Preheat your oven to 425 degree, line a baking sheet with foil and place chopped sweet potatoes on the foil. Toss with olive oil, cumin, cayenne pepper, salt and pepper. Evenly coat and bake for 15-25 minutes.
1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes
4 Tbsp olive oil, divided
2 tsp cumin
1/8 – 1/4 tsp cayenne pepper
Salt and freshly ground black pepper
1 small yellow onion, diced (1 cup)
1 clove garlic, minced
1 (14.5) oz can black beans, rinsed and drained
1 cup frozen yellow corn, thawed and drained
2-3 Tbsp honey
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
Romaine lettuce or Corn or flour tortillas
Optional toppings: cotija or goat cheese, diced avocados, fresh salsa or pico de gallo, greek yogurt or sour cream, and hot sauce
Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat. Sprinkle evenly with cumin, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 – 25 minutes until tender, removing from oven and tossing once halfway through baking.
Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot, add onion and saute until caramelized (golden brown on edges and tender), about 5 – 6 minutes, adding in garlic during last 30 seconds of sauteing. Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over lettuce with desired toppings.
Recipe adapted from: Cooking Classy