Turkey and Sweet Potato Taco Salad
with avocado 'crema'
This taco salad is full of flavor and textures. Dressed with our unique paleo avocado 'crema', we know you'll be repeating this one! This meal was first featured in 2016.
Ingredients
- Turkey, ground - 1 lb
- Cumin - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Garlic powder - 1/2 tsp
- Onion powder - 1/2 tsp
- Bragg's / coconut aminos - 2 Tbsp
- Onions, red - 1/2 , diced
- Sweet potatoes - 1 lb , peeled and shredded
- Lettuce, romaine hearts - 1 , sliced
- Tomatoes, cherry or grape - 8 oz , halved
- Oil, cooking - 1 1/2 Tbsp
- Avocado 'crema' (ingredients listed separately) - ~1 cup
- Cucumbers - 1/4 cup , chopped
- Avocados, medium - 1
- Salt - 1/4 tsp
- Lime juice - 1 Tbsp
Prep
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Ground turkey - Season with cumin, coriander, garlic powder, onion powder, and aminos. (Can be done up to 1 day ahead)
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Red onions / Sweet potatoes - Prep as directed. Sweet potatoes can be shredded using a box grater or a food processor. (Can be done up to 4 days ahead)
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Romaine lettuce / Tomatoes / Cucumbers - Prep as directed.
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Make avocado ‘crema’ - Halve avocado and scoop out flesh. Blend salt, cucumber, avocado, and lime juice in a blender (or use a hand blender) until smooth. (Can be done up to 3 days ahead)
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Make
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Heat a skillet, saute pan, or wok over medium-high heat. Add oil and then red onions and ground turkey to heated oil. Saute for 2 to 3 minutes.
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Add sweet potatoes with some salt. Stir and saute for another 6 to 8 minutes, until sweet potatoes are tender.
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Divide romaine lettuce among serving bowls. Layer with turkey and sweet potatoes. Serve taco salads topped with tomatoes and avocado ‘crema’. Enjoy!
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