Harvest Salad with Crispy Tortilla Bowls
The perfect fall harvest salad where you will enjoy eating the bowl.
Equipment
Ingredients
- 1 large sweet potato,, peeled + diced
- 2 tbs olive oil
- salt, garlic powder, chili powder, onion powder, to taste
Salad:
- 2 heads romaine lettuce,, chopped
- 8 strips bacon,, cooked + chopped
- 1½ cups sweet corn kernels
- 10 oz black beans,, drained + rinsed
- 3 tbs pumpkin seeds
- 2 oz cotija cheese,, crumbled
Avocado Ranch Dressing:
- 1 large avocado
- 1/4 cup Greek yogurt
- 2 small limes,, juiced
- 1 small bunch cilantro,, stems removed
- 1/2 tsp of each: garlic powder, onion powder, dried dill
- 5 tbs milk
- salt and pepper, to taste
Crispy Tortillas:
- 4 burrito size tortillas
Instructions
Sweet Potatoes:
- Preheat your oven to 400° F. Toss your sweet potato with olive oil and seasonings. Spread out on a baking sheet and bake for 20 minutes or until they get a little brown.
Dressing:
- Combine all ingredients in a small food processor and pulse until smooth. You may need to add more milk to get it to a drippy dressing consistency. Also taste it and make sure the flavor is good. Adjust any seasonings, lime juice or salt if needed.
Crispy Tortilla Bowls:
- Preheat your air fryer to 375°F. Place a tortilla into a medium sized round oven safe dish, so that it form a bowl shape. Its okay if the sides fold. Air fry for 4 minutes. Remove and repeat with the rest of the tortillas.
Notes
The crispy tortilla bowls also can be made in a mini oven or regular oven. Just follow the directions listed above.
Did you make this recipe?Please let us know by leaving a star rating and review!