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  • Author: Holli Beckman
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 25 min
  • Yield: 4 servings 1x
  • Category: Salad

Description

The combination of mixed greens, black beans, roasted sweet potatoes, and guacamole is packed with flavor and provides a good balance of protein, carbohydrates, and healthy fats. The addition of taco seasoning adds a spicy kick to the salad, and the chopped cilantro adds a refreshing touch.


Ingredients

Scale
    • 1 bag of store-bought mixed power greens
    • 1 can of black beans, drained
    • 1 tablespoon of taco seasoning mix
    • 1 sweet potato, chopped
    • Olive oil for tossing
    • 1 cup of guacamole
    • Chopped cilantro for garnish

 


Instructions

  1. Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
  2. Place the chopped sweet potato on a baking sheet and drizzle it with olive oil. Toss to coat evenly.
  3. Roast the sweet potato in the preheated oven for about 20 minutes, tossing it halfway through, until it becomes tender and slightly crispy.
  4. In a large bowl, combine the mixed power greens, drained black beans, and roasted sweet potatoes.
  5. Sprinkle the taco seasoning mix over the salad ingredients and stir well to ensure even distribution of the seasoning.
  6. Divide the salad into three bowls.
  7. Top each bowl with approximately 1/3 cup of guacamole.
  8. Garnish the salads with chopped cilantro.
  9. Serve and enjoy your fresh, clean, and protein-packed salad!

Notes

Feel free to adjust the quantities of ingredients to suit your taste preferences. You can also add additional toppings such as cherry tomatoes, diced bell peppers, or shredded cheese, if desired.

Keywords: salad, meatless Monday, summer meals