Vegetarian Sweet Potato Taco Salad
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By Swap Cookery
Vegetarian Sweet Potato Taco Salad
I highly recommend investing in a food processor for the vegetable quinoa. It's a great tool for incorporating more vegetables into soups and sauces too! Use any vegetables for the vegetable quinoa you'd like. This is a great way to use up old vegetables in your fridge.
Updated at: Thu, 17 Aug 2023 08:50:38 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Nutrition per serving
Calories459.4 kcal (23%)
Total Fat11.1 g (16%)
Carbs80.3 g (31%)
Sugars16 g (18%)
Protein17.4 g (35%)
Sodium1146.3 mg (57%)
Fiber17.2 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
For the sweet potatoes
Step 1
Roast whole in the oven at 420° or steam in the microwave with some water and a Ziploc bag.
For the vegetable quinoa
Step 2
Add all vegetables (except sweet potatoes and romaine lettuce) to the food processor and pulse until veggies are finely chopped.
Step 3
Sautee vegetable mix in a deep pot with some olive oil, salt and pepper.
Step 4
Once veggies start to soften, add dry quinoa to the pot. Cook according to the directions on the package. (For added flavor, use chicken stock instead of water)
Step 5
Add the rest of your seasonings once the quinoa is cooked. Adjust to your preference.
Dish it up!
Step 6
Cut sweet potato in half longways. Add butter and seasoning as desired.
Step 7
Top the sweet potato with the vegetable quinoa mix.
Step 8
Top with fresh romaine, cherry tomatoes, chipotle hot sauce, and a dollop of sour cream.
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