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rainbow taco salad bowl with Mexican rice, tomatoes, sweet potato, beans, cheese, corn, lime, avocado, pepita, blue corn chips, purple cabbage, and pickled onions.
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Rainbow Taco Salad

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This Rainbow Taco Salad made with beans and roasted sweet potatoes is in heavy repetition in my house because it's a vegetarian greens and grain bowl meal bursting with rainbow veggies. Salad bowl meals like this taco salad are super easy to make and can be customized to what's in your pantry and around any picky eaters in your household.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Diet: Vegetarian
Servings: 4
Calories: 806kcal
Author: Joanne Stekler

Ingredients

  • 4 cups butter lettuce or other lettuce washed and dried
  • ¼ cup cilantro leaves
  • 2 cups cooked Mexican rice
  • 20 cherry tomatoes halved
  • 1 sweet potato peeled, cubed, and roasted until soft
  • 1 can pinto or other red bean approximately 1½ to 2 cups of cooked beans
  • ½ cup (2 ounces) shredded Cheddar or Monterey Jack cheese
  • ½ cup corn kernels briefly cooked in olive oil, salt, and pepper
  • 1 avocado sliced
  • ¼ cup pepita lightly toasted
  • 1 cup blue corn tortilla chips
  • ½ cup red cabbage chopped or thinly sliced
  • lime wedges and pickled onion for garnish

Instructions

  • Divide the lettuce and cilantro into the bottom of four large bowls or on dinner plates.
    4 cups butter lettuce or other lettuce, ¼ cup cilantro leaves
  • Arrange the rest of the ingredients in rainbow order around the bowl or plate.
    2 cups cooked Mexican rice, 20 cherry tomatoes, 1 sweet potato, 1 can pinto or other red bean, ½ cup (2 ounces) shredded Cheddar or Monterey Jack cheese, ½ cup corn kernels, 1 avocado, ¼ cup pepita, 1 cup blue corn tortilla chips, ½ cup red cabbage, lime wedges and pickled onion

Notes

Individual ingredients in this rainbow taco salad can be prepped in advance of dinner. The spicy pickled onions are a refrigerator pickle best made the day before.
The ingredients are easily changeable based on your preferences and what's available.
I often eat this taco salad without salad dressing, but it works well with my honey lime vinaigrette or a Catalina dressing.

Nutrition

Calories: 806kcal | Carbohydrates: 136g | Protein: 26g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 237mg | Potassium: 1437mg | Fiber: 19g | Sugar: 7g | Vitamin A: 10504IU | Vitamin C: 35mg | Calcium: 248mg | Iron: 6mg