Rainbow Taco Salad
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
806 kcal
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Course
Main Course
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Cuisine
Mexican
Rainbow Taco Salad
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This Rainbow Taco Salad made with beans and roasted sweet potatoes is in heavy repetition in my house because it's a vegetarian greens and grain bowl meal bursting with rainbow veggies. Salad bowl meals like this taco salad are super easy to make and can be customized to what's in your pantry and around any picky eaters in your household.
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Ingredients
- 4 cups butter lettuce washed and dried, or other lettuce
- ¼ cup cilantro leaves
- 2 cups rice cooked Mexican style
- 20 cherry tomato halved
- 1 sweet potato peeled, cubed, and roasted until soft
- 1 can pinto beans approximately 1½ to 2 cups of cooked beans, or other red bean
- ½ cup cheddar cheese shredded, or Monterey Jack cheese, 2 ounces
- ½ cup corn kernels briefly cooked in olive oil, salt, and pepper
- 1 avocado sliced
- ¼ cup pepita lightly toasted
- 1 cup blue corn tortilla chips
- ½ cup red cabbage chopped or thinly sliced
- lime for garnish, wedges; pickled
- pickled onion for garnish, wedges; pickled
Instructions
- Divide the lettuce and cilantro into the bottom of four large bowls or on dinner plates.
- Arrange the rest of the ingredients in rainbow order around the bowl or plate.
Notes
- Individual ingredients in this rainbow taco salad can be prepped in advance of dinner. The spicy pickled onions are a refrigerator pickle best made the day before.
- The ingredients are easily changeable based on your preferences and what's available.
- I often eat this taco salad without salad dressing, but it works well with my honey lime vinaigrette or a Catalina dressing.
Nutrition Information
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Calories
806kcal
(40%)
Carbohydrates
136g
(45%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.01g
(1%)
Cholesterol
14mg
(5%)
Sodium
237mg
(10%)
Potassium
1437mg
(31%)
Fiber
19g
(76%)
Sugar
7g
(14%)
Vitamin A
10504IU
(210%)
Vitamin C
35mg
(39%)
Calcium
248mg
(25%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 806 kcal
% Daily Value*
| Calories | 806kcal | 40% |
| Carbohydrates | 136g | 45% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 14mg | 5% |
| Sodium | 237mg | 10% |
| Potassium | 1437mg | 31% |
| Fiber | 19g | 76% |
| Sugar | 7g | 14% |
| Vitamin A | 10504IU | 210% |
| Vitamin C | 35mg | 39% |
| Calcium | 248mg | 25% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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