Fresh greens taco salad
Bursting with color and flavor, this high-protein taco salad is packed full of nutrients. From the fresh avocado to the sweet red bell peppers, you have to try this delicious dish!
Bursting with color and flavor, this high-protein taco salad is packed full of nutrients. From the fresh avocado to the sweet red bell peppers, you have to try this delicious dish! If you enjoy simple meals like this and want full weekly plans + bonus recipes, consider becoming a paid subscriber. Your support helps me keep creating and sharing fresh, nourishing recipes each week.
Now let’s get cooking!
Enjoy the simple, yet flavorful combination of fresh veggies and protein with this Fresh greens taco salad. From the vibrant avocados and crunchy green spinach to the savory ground beef, this bowl is packed with flavor and nutrients. Protein provides your body with everything it needs to repair and maintain lean muscle. It can also keep you fuller for longer, making you less likely to snack on quick-energy foods, supporting your overall health. Make this dish your own with a fresh red or green salsa to top.
Ingredients
(Servings: 4)
1 lb 93/7 ground beef
1 bag spinach
2 sweet potatoes
2 mixed colorful bell peppers
1 sweet onion
2 avocados
1 lime
For the sweet potatoes:
2 Tbsp olive oil
1/2 tsp Kosher salt
black pepper, to taste
For the beef:
1 Tbsp olive oil
1 packet taco seasoning or use 2 tbsp of a homemade mix:
3 tbsp chili powder
2 ½ tsp onion powder
2 tsp smoked paprika
1 ½ tsp garlic powder
1 ½ tsp cumin
1 tsp oregano
½ tsp Kosher salt
Appliances & Utensils
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Instructions
Prepare the veggies: Preheat the oven to 425°F. Line two sheet pans with parchment paper. Wash and slice 2 medium bell peppers, 2 medium sweet potatoes, and 1 medium sweet onion into cubes or thin strips. Add the diced sweet potatoes, sliced peppers, and sliced onion to a large bowl. Toss with 2 Tbsp olive oil, ½ tsp Kosher salt, and ¼ tsp black pepper. Spread the veggies evenly on the sheet pans in a single layer. Roast for 25–30 minutes, flipping halfway through, until cooked.
Cook the taco beef: While the veggies roast, heat 1 Tbsp olive oil in a skillet over medium heat. Add 1 lb 93/7 ground beef and cook for 7–9 minutes, breaking it up with a spatula until fully browned. Stir in 1 packet taco seasoning (or 2 Tbsp homemade taco spice mix) along with 2–3 Tbsp water. Simmer for 2–3 minutes until the meat is evenly coated and well seasoned.
Prep your toppings: Just before serving, wash and slice 2 ripe avocados. Wash 1 lime and cut it into wedges for serving.
Assemble & enjoy: Add a generous handful of fresh spinach to each bowl. Top with the taco-seasoned ground beef, a portion of the roasted veggies, and a few slices of avocado. Squeeze fresh lime juice over everything right before enjoying.
Pro Tip: If roasting vegetables earlier in the week, you can go ahead and prepare these in advance for an easy night of cooking.
For vegetarian/vegan dietary preferences: Make lentils or black beans with taco seasoning in a separate pan.
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Best,
Grace Barker