Vegetarian Kale Taco Salad is the ultimate Meatless Monday recipe, but is great for Taco Tuesday as well!
Course
Main Course, Main Dish, Salad
Cuisine
American, vegetarian
Prep Time20minutes
Cook Time35minutes
Total Time55minutes
Servings4servings
Calories307kcal
AuthorBetsy Life
Ingredients
3tablespoonstaco seasoning
1medium sweet potatopeeled and diced
3tablespoonsolive oildivided
1/2of a 14oz can of black beansdrained and rinsed
1head of kalestems removed and torn into small pieces
1cupcherry tomatoeshalved
2tablespoonsgreen onionsfinely chopped
1/2avocadodiced
1/4cupfresh cilantro leaves
1/4cupcrumbled queso fresco
1/4cupcrushed tortilla chips
fresh salsa *optional
Instructions
Preheat oven to 375 degrees.
Toss sweet potato with 1 tablespoon of taco seasoning and 1 tablespoon olive oil. Spread on a baking sheet in an even layer and bake for 25-35 minutes, stirring occasionally until softened.
Meanwhile, in a large bowl, toss kale with remaining olive oil and taco seasoning. Massage for 3-5 minutes until kale begins to soften.
Toss black beans, tomatoes, onions, avocado and cilantro with seasoned massaged kale. Top with warm sweet potato, crumbled queso fresco and crushed tortilla chips.
Serve with fresh salsa *optional
Nutrition Facts
Vegetarian Kale Taco Salad
Amount Per Serving (1 g)
Calories 307Calories from Fat 162
% Daily Value*
Fat 18g28%
Sodium 465mg19%
Carbohydrates 31g10%
Sugar 3g3%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.