Taco Salad Bowl with Peppers and Sweet Potato
By not-recognized
Published on 19 March 2022
Colourful, tasty and nutritious, this is a Taco Salad Bowl the entire family will love and that budding young chefs can help prepare. The star ingredient is the surprisingly sweet pointed pepper, which pairs well with sweet potato, sweetcorn, tomatoes, red onion (optional) and a creamy avocado-lime dressing.Time and servings
40 minsTotal time
4Servings
40 minsCooking time
Ingredients
- 4 medium tortillas
- 1 tbsp of olive oil
- 1 large sweet potato
- 1 avocado
- 2 tbsp of fresh coriander
- 1 lime, Juiced
- 1 tsp of maple syrup
- 3 tbsp of extra virgin olive oil
- 3 3 pointed peppers (different colours)
- 250 g of cherry tomatoes
- 0.5 red onion
- 200 g of corn kernels
- 0.25 cup of jalapeno chillies (fresh sliced or jarred)
- 1 sprinkle of pepper
- 1 sprinkle of salt
Method
Step 1
Grease 4 oven safe bowls about 5-6 inches (12-15 cm) in diameter (you will be using these to form your taco bowl). Pour 1 tablespoon of olive oil and 1 tablespoon of water in a low bowl and dip the tortillas one by one in the bowl. Make sure to coat both sides of the tortilla in the oil. Shape the tortillas over the bowls and make sure they stick well to the sides of the bowl, otherwise your tortilla bowl will fall apart during the baking process.Step 2
Place the bowls on a baking tray in the oven and bake them for about 12 minutes. Remove the tortilla bowls from the oven safe bowls and let them cool on a rack. Do not turn off the oven.Step 3
Cut the sweet potato (with or without the skin, whichever you prefer) into thick wedges. Mix them with the remaining tablespoon of olive oil and season them with pepper and salt. Bake them in the oven for about 15-20 minutes or until golden brown and soft. You could also bake them together with the tortilla bowls.Step 4
Put the avocado, fresh cilantro, lime juice, maple syrup and the extra virgin olive oil into the food processor and blend to get a tasty dressing. The ideal dressing thickness sits between mashed avocado and your classic dressing. Is your dressing too thick? Just add some extra water. Season the dressing with salt and pepper.Step 5
Remove the stems, the membranes and the seeds from the pointed peppers by cutting off the top and pulling out the seeds. Cut the peppers into thin rings. Cut the cherry tomatoes into halves and chop the onion.Step 6
Mix the pepper rings, tomatoes and onion in a bowl with 1 tablespoon of the dressing. Add the corn kernels and jalapeño slices according to your own taste and preferences.Step 7
Then spoon the salad into the tortilla bowls and cover the salad with a generous tablespoon of dressing. Garnish the salad with roughly chopped cilantro and serve immediately.