Taco Salad with Roasted Sweet Potatoes
- goalnutritiondiabe
- Dec 1, 2025
- 1 min read
Elevate your meal with our irresistible Taco Salad featuring roasted sweet potatoes! This dish is a delightful medley of nutritious ingredients, offering a healthier twist on the classic taco salad. The roasted sweet potatoes serve as a flavorful and nutrient-rich alternative to traditional tortilla chips, boasting fewer calories and less fat while being gentler on blood glucose levels. Experience the perfect balance of taste and health with every bite of this delicious taco salad. Give it a try and savor the goodness!
1
Dietitian's Note
Dietitian’s Note:
This taco salad is balanced with lean protein, complex carbohydrates, and healthy fats, making it an excellent option for blood sugar management and long-lasting energy. The swap for roasted sweet potatoes adds flavor, color, and beneficial nutrients — a simple modification that supports overall metabolic health.
Notes
1
Roast the sweet potatoes:
Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil and spices. Spread evenly on a parchment-lined baking sheet and roast 20–25 minutes, stirring halfway through, until golden and tender.
2
Cook the protein:
In a skillet over medium heat, cook ground turkey or beef until browned (6–8 minutes). Drain if necessary. Add taco seasoning and water, then simmer 3 minutes until slightly thickened.
3
Prepare the dressing:
In a bowl, whisk Greek yogurt, lime juice, olive oil, cumin, and salt until smooth.
4
Assemble the salad:
In a large serving bowl, layer the greens, beans, corn, tomatoes, peppers, and onion. Add cooked taco meat, roasted sweet potatoes, cheese, and avocado. Drizzle lightly with dressing before serving.
Instructions
2 medium sweet potatoes peeled and diced (about 3 cups)
1 Tbs olive oil
1/4 tsp cumin
1/2 tsp chili powder
1/4 tsp smoked paprika
pinch of salt
Roasted Sweet Potatoes
1 lb ground chicken or lean ground beef
1 packet (about 2 tbsp) reduced-sodium taco seasoning
¼ cup water
6 cups mixed greens
1 cup cherry tomatoes halved
1 cup black beans rinsed and drained
1 cup corn - fresh/frozen/canned
½ cup diced red bell pepper
¼ cup diced red onion
½ cup shredded cheddar or Mexican blend cheese
1 avocado diced
Salad
1/4 cup plain Greek yogurt
1 tablespoon lime juice
1 teaspoon olive oil
½ teaspoon cumin
Pinch of salt
Dressing
Taco Salad with Roasted Sweet Potatoes
Creative Cook
SaRene Brooks, RD, CDCES
This Taco Salad with Roasted Sweet Potatoes offers a wholesome twist on a classic favorite. By replacing tortilla chips with roasted sweet potatoes, this salad provides a hearty dose of fiber, antioxidants, and vitamin A while keeping sodium to a minimum. If you are managing blood sugars, the sweet potatoes have a lower glycemic index than traditional tortilla chips, making this dish less likely to spike post-meal glucose. Also, tortilla chips have 4 X the calories per gram of sweet potatoes. The combination of lean protein, colorful vegetables, and creamy avocado delivers balanced nutrition in every bite. Perfect for meal prep or a fresh weeknight dinner, this dish showcases how smart ingredient swaps can make healthy eating both delicious and satisfying.
Servings :
4 Servings
Calories:
420Calories / Serve
Prep Time
20 minutes
Cooking Time
25 minutes
Rest Time
0 minutes
Total Time
45 minutes
Comments