It’s my last week of my 4th semester for Grad school. I have been busy completing and turning in final assignments and taking exams. I can’t wait to have a 3 week break from graduate school!! Only two more semesters left. Come November I will be done with my courses. Woot woot!!
Running has been fun this week with the all the snow. I will be honest and say I am over winter now!! And over running on roads that look like this.
Marc and I did take advantage of the sun yesterday and went for a short walk after work before I settled into homework.
Sweet Potato Taco Salad (Vegan and GF)
Since it’s been a busy week with school, I have been making some quick meals that still deliver great nutrition. Last night I threw together a taco salad with sweet potatoes in less than 30 minutes. I thought if you can use sweet potatoes in tacos why not in taco salad. Super easy and delish.
I have to give Marc credit. While I was doing my Iron Strength he cut all the vegetables for me. It was a joint effort. We made enough for leftovers for lunch today. I didn’t add chips to this salad, but Marc said it would be even better with tortilla chips. So feel free to add some.
Great blend of carbs and proteins. Start with the salad layer and throw the remaining ingredients on top.
Prep time: 10-15 minutes Cook time: 20 minutes
Ingredients:
- 10 ounces of Spring Salad Mix (about one container or two bags from Trader Joes)
- 1 15 ounce can Black Beans
- 1 tomato, diced
- 4 green onions, sliced with green parts
- 1 large sweet potato, washed and cut into cubes (bite sized pieces)
- 1 Tbs grapeseed or olive oil
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1/2 c salsa
- Mexican Cheese Blend (optional)
Directions: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 1. In small mixing bowl combine sweet potato, oil, cumin and cayenne pepper. Mix until sweet potato is well coated. 2. Spread onto baking sheet and bake for 18-20 minutes (or until tender when poked with a fork). Let cool. While the sweet potatoes bake, I suggest cutting the rest of the vegetables.
3. Divide salad mix among 4 plates. Top with 1/4 c black beans (on each plate). Divide the sweet potatoes, and add to each plate on top of salad mixture. 4. Divide onion and tomato among the four plates, and top with about 2 Tbs salsa. You can also sprinkle some Mexican cheese blend on top of salad. Enjoy!!
Servings: 4
Oh and I got to bare some leg today on my run after work. The sun was trying to peek through the clouds.
I realized it may have not been the brightest idea to wear my running capris with the slushy, snow packed, icy, wet road combination. I came back a little muddy afterwards. Such is life……
Hope you have enjoyed your week!!
Until next time Be Whole and Be Fit….
You are coming up with some amazing recipes–this looks so good and I have been craving sweet potatoes!
I’m seriously addicted to sweet potatoes! I have to try this:)