This southwest taco salad is one of our most popular dishes. It could be the spicy sweet potatoes, or the chipotle ranch dressing that makes it such a hit. If you haven’t had it in your delivery yet, it’s easy to make, so you can find out for yourself.

Equipment List

• Knife
• Cutting board
• Baking sheet
• Food processor
  

Ingredients

Greens

2 cups baby spinach
1 cup shredded red cabbage

Bean & Corn Salad

3/4 cup cooked black beans
2 tbsp hemp seeds
1/2 cup grape tomatoes
1/4 cup corn
1/4 cup loosely packed cilantro leaves
1/4 cup scallions, sliced

Spiced Sweet Potatoes

1 large sweet potato or yam
1 tsp neutral oil
2 tsp lime juice (optional)
1/8 tsp pink Himalayan salt
1/2 tsp garlic powder
1/8 tsp smoked paprika
1/8 tsp chili powder
pinch of black pepper

Chipotle Ranch Dressing

1/2 cup vegan mayonnaise
1/4 cup lime juice
1/4 cup water
1 tsp tomato paste
1 tbsp nutritional yeast
3/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pink himalayan salt
1/4 tsp dried parsley
1/4 tsp chipotle powder
1/4 tsp dried dill (1 tsp fresh)
1/4 tsp dried chives (1 tsp fresh)

Garnish

1/4 cup sunflower seeds

Instructions

Prep the sweet potatoes

• Leave skins on for maximum nutrient density
• Preheat oven to 375 degrees and roast for 10-15 min or until fork tender
• Once cooled down, chop the sweet potatoes into cubes, leaving the skin on
  

Make the dressing

• Combine all of the ingredients in a food processor of blender and combine until it gets a smooth texture
• Note: this is a very versatile recipe - you can use your favorite mayo and use fresh chives and parsley/cilantro in place of dried. If you’re using fresh, just use a little more than the recipe calls for
• Note: for a thicker dressing (or to use as a dip), start with only 1 tbsp of water to loosen it up a bit
  

Put it all together

• Put the greens in a big bowl
• Add the sweet potatoes into the black bean and corn salad
• Drizzle the dressing into the salad
• Toss it all together, and top with the sunflower seeds
• Enjoy!

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