Taco Salad Bowls
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A vibrant taco salad bowl with seasoned shredded chicken, roasted sweet potatoes, fresh vegetables, and creamy sauces.
Ingredients
- 2 tsp Avocado oil
- 0.5 Red Bell pepper Diced
- 1 Red onion Minced
- 1 cup Cooked and Shredded Chicken or Turkey
- 2 tsp Mushroom powder
- 3 tsp Ground Cumin
- 2 tsp Water
- 1/2 cup Roasted Purple Sweet Potato Diced
- 1 clove Garlic Minced
- 1 Romaine Lettuce Cut into ribbons, washed, and dried
- 1 large Carrot Grated
- 1/2 cup Cherry Tomatoes Halved
- 1/2 cup Cashew cream sauce
- 1/2 cup Avocado sauce
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 93.8 mg
- Iron: 0.98 mg
- Magnesium: 26.2 mg
- Phosphorus: 147 mg
- Potassium: 427 mg
- Zinc: 0.75 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tsp Avocado oil
- 1 cup Cooked and Shredded Chicken or Turkey
- 2 tsp Mushroom powder
- 3 tsp Ground Cumin
- 2 tsp Water
- 1/2 cup Cashew cream sauce
- 1/2 cup Avocado sauce
Prepare
- Dice 0.5 Red Bell pepper
- Mince 1 Red onion
- Dice 1/2 cup Roasted Purple Sweet Potato
- Mince 1 clove Garlic
- 1 Romaine Lettuce, cut into ribbons, washed, and dried
- Grate 1 large Carrot
- Halve 1/2 cup Cherry Tomatoes
Let's Cook
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Step 1.
Place a medium-sized skillet on the stove and turn the burner to medium-high heat. Add 1 teaspoon of avocado oil, the bell pepper, and ¼ cup of red onion. Cook, stirring occasionally, until the peppers begin to soften, about 3–4 minutes.
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Step 2.
Add the meat, water, mushroom powder, and 2 teaspoons of cumin to the skillet with the peppers and onions. Stir until combined and the meat is heated through, about 3–5 minutes. Set aside.
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Step 3.
While the meat mixture is cooking, place a small pan on the hot burner with the remaining teaspoon of avocado oil and the garlic. Sauté for about 1 minute, until the garlic releases its aroma, then add the diced sweet potato and the remaining cumin. Sauté until the sweet potato is heated through, about 5–7 minutes, then remove from heat.
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Step 4.
Divide the romaine leaves between two plates. Then divide the meat mixture and the sweet potato mixture between the plates, placing them on top of the lettuce. You can scatter them all around or pile them in sections as pictured.