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
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.