Spicy Sweet Potato Taco Salad

Recipe by The Gourmet RD

Ingredients

• 1½ tsp chili powder or chipotle chili powder
• ½ tsp smoked paprika
• ½ tsp ground cumin or smoked cumin
• ¼ tsp coarse salt and ground black pepper
• 2 large sweet potatoes ( peeled and diced)
• 2 tsp canola or olive oil
• 3 cups Romaine lettuce
• 1 (6 oz.) can Mexican corn (drained, dried and roasted)
• 1 avocado (pitted and sliced)
• 1 pint cherry or grape tomatoes
• ½ cup cilantro (roughly chopped)
• 1 cup shredded sharp cheddar or Mexican cheese
• 1½ cups corn tortilla chips (lightly crushed )
• fresh lime wedges, salsa ranch or cilantro-avocado dressing* (Optional )

Method

1. Preheat oven to 400 degrees. In a small bowl, combine chili powder, smoked paprika, cumin, salt and pepper. Place sweet potato chunks on a baking sheet.
   
   Drizzle with oil and sprinkle with spice mixture. Mix until sweet potatoes are evenly coated with oil and spices. Bake for 15-20 minutes, until potatoes are fork-tender and crispy on the outside.
   
   To make salad, place lettuce in a large bowl or on a platter. Top with sweet potatoes, corn, avocado, tomatoes, cilantro, cheese and tortilla chips. Drizzle salad with fresh lime juice, salsa ranch and/or cilantro-avocado dressing.

View the recipe instructions at The Gourmet RD