I wanted a new way to spice up a burrito bowl or taco salad so I decided to use crispy roasted potatoes to replace rice. It was so delicious and hearty yet healthy. The potatoes add a denseness and texture to the salad and I topped it with black beans, onions, and corn mixture then add the regular taco toppings. I sliced the potatoes with homemade taco seasoning to tie them in. This is a great example of a Whole Foods plant based balanced meal. It’s a great way to mix up a traditional taco salad!

Taco Salad with Spiced Roasted Potatoes

Makes 4

Bag of baby spinach

2-3 russet potatoes, cleaned and diced

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

Salt and pepper to taste

1 can of black beans, drained and rinsed

1 small yellow onion, diced

1/2 cup Roasted Corn, frozen

1 red bell pepper, diced

Toppings– tomato, cucumber, sliced avocado, and salsa

1. Preheat oven to 400*

2. Toss diced potatoes with spices and spread on a parchment lined pan and bake for 35-40 minutes until crispy.

3. In a skillet, add onion, peppers, black beans, and corn and sauté until cooked through for 6-8 minutes. Add salt and pepper to taste.

4. Add a handful of spinach to a serving bowl and top with roasted potatoes. Add a scoop of the bean mixture. Add toppings like tomatoes, cucumbers, avocado, and salsa.